So I realized earlier this week (or last week, depending on what week you consider sunday in) that this was going to be my last post of 2015, which made me quite pensive. I can’t believe it; I still think we’re in 2012 most of the time and I’m still well, 12. It’s strangely bittersweet.
When I was little, I thought that growing up would be really fun. I couldn’t wait until I was in high school, or even better, in college! And now, I can definitely wait until college. The past seems to have passed so fast, the present so enjoyable, and the future, so bright.
Thus I decided to make eclairs because as defined by the french dictionary above, it does have two meanings. Lightning, and of course, a pastry -both are so symbolic of the time past in this last orbit that earth made (I’m a nerd okay?).
I think I walked away for 2 minutes, a clap of lightning struck and eclairs puffed up. Oh yeah and btw, it’s 2016. That’s literately how this past year seemed to me. It’s been so wonderfully filled with bright strikes of light, but there was always a sense of darkness too because -what is light without darkness?
Anyhow, enough of this stuff. I digress.
My newfound love this year has been coffee + sugar + lots of milk. I used to not like coffee at all, but somehow I’ve managed to warm up to it if it has a lot of milk. Anyhow, because of this same reason, I used to not like tiramisu at all. My first time making it was at a friends house during winter break. They had just come from a vacation in Italy (lucky ducks…) and really enjoyed their tiramisu. So we layered it in pretty little jars (though mine came out quite a bit worse than imperfect), chilled it, and ate it. It was so fun though, gently dipping ladysfingers in coffee trying to get the least amount of coffee on them as humanly possible and a light, light sprinkling of dirty cocoa powder.
For some reason, now I find the combination of coffee, chocolate, and cream that is tiramisu impossibly irresistible. As I was making the coffee cream for the filling of these eclairs, I could not keep my fingers out (neither could my mom…) and I eventually had to hide it.
Also, I thought you guys would like to see the insides (how thoughtful of me!) so I ate half of it and then took a picture 😛 Best photography trick ever. Oh then, of course since I ate half of it, I had to eat the rest right? How horrible it would be if I left that job unfinished! 😉
For the choux
- 6 tbsp butter
- 1/3 c milk
- 1/3 c water
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 cup flour
- 3 eggs
For the creme
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp hot water
- 1/2 tsp coffee powder
- pinch salt
- 4 oz. mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup chocolate
- 1/4 cup hot cream
Preheat the oven to 350 F.
Combine the butter, milk, water, sugar, and salt in a saucepan and heat until the butter melts. Take the pan off the stove and stir in the flour. Place the saucepan back on the stove. Cook until the dough sticks in a cohesive mass, then 1 minute more. There should be a little layer of starch at the bottom of the pan.
Put the dough mass in another bowl and whisk the eggs in one by one.
Scoop the dough into a pastry bag fitted with a fine teethed star tip. Pipe out 10 inch long eclairs on a baking sheet. Sift powdered sugar over the pipped eclairs.
Bake for 40 minutes or until the eclairs are golden.
Whisk the hot water and coffee powder together. In a double broiler, whisk the egg yolks, sugar, salt, and coffee mixture until light and very thick.
Whisk the mascarpone cheese with the heavy cream until stiff peaks form. Fold in the egg yolk mixture. If it is too soupy, whip the mixture until it is smooth.
For the chocolate ganache, mix the chocolate and hot cream together until smooth.
To assemble, poke 2-3 holes on the bottom of the eclairs and pipe the coffee filling into the eclairs. Dip in the chocolate ganache. Pipe little blobs of the coffee cream onto the top of the eclair and sift a little bit of cocoa powder.