Yield: 8 Servings
|3 larges||Eggs; at room temperature|
|4½ tablespoon||Unsalted butter; cut into 1/2 inch cubes|
|3 tablespoons||Granulated sugar|
|¾ cup||Sifted all-purpose flour|
|1 tablespoon||Instant coffee|
|1½ teaspoon||Ground cinnamon|
|8 ounces||Mascarpone cheese|
|½ cup||Heavy cream|
|6 tablespoons||Granulated sugar|
|2 tablespoons||Light rum|
|½ cup||Confectioners' sugar|
|5 teaspoons||Heavy cream|
YIELD: 8 eclairs DIFFICULTY: ** PREPARATION: 1 hour plus baking, cooling and chilling times
Make the eclairs:
1.Position a rack in the center of the oven and preheat to 425 degrees F.
Line two baking sheets with baking parchment.
2.In a glass measuring cup, stir the eggs with a fork until blended. Pour approximately 2 tablespoons of the beaten eggs into a small cup, leaving ½ cup of the egg mixture in the measuring cup.
3.In a medium heavy saucepan, combine the water, butter and sugar. Over medium heat, stirring occasionally, heat the water mixture until the butter has melted. Increase the heat to medium-high and bring the mixture to a boil. Remove the pan from the heat.
4.Using a wire whisk, stir in the flour, coffee and cinnamon. Whisk vigorously for 20 to 30 seconds, until the mixture is smooth and pulls away from the side of the pan. Return the pan to the heat and stirring constantly with a wooden spoon, cook for 30 to 60 seconds, until the paste forms a very smooth ball. Transfer the paste to a large bowl.
5.Pour the reserved ½ cup of beaten eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, until the mixture forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft enough to slowly slide off the spoon when tilted.
If the dough does not slide off the spoon, add ½ tablespoon of the reserved egg mixture, beat until smooth and retest the dough with a spoon.
The remaining 1½ to 2 tablespoons of egg will be used to glaze the tops of the eclairs before they are baked.
6.Fill a pastry bag fitted with a 5/16-inch plain tip (such as Ateco #3) with the eclair dough. Pipe 5-inch strips approximately ½-inch wide on the prepared baking sheets, leaving about 1 ½ inches between eclairs. Dip your finger in some of the remaining beaten egg and gently smooth down any "tails" left from piping. Lightly brush the tops of the eclairs with more of the egg.
7.Bake the eclairs, one baking sheet at a time, for 10 minutes, propping the oven door open about 2 inches with the handle of a wooden spoon. Reduce the oven temperature to 375 degrees F and close the oven door. Continue baking the eclairs for 20 to 25 minutes, until they are crisp. Transfer the eclairs to a wire rack and cool completely. The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or in the freezer for up to one month.
Make the mascarpone filling:
1.In a large bowl, whisk together the cheese, heavy cream and sugar until smooth. Stir in rum.
Make the glaze:
1.In a small bowl combine confectioners' sugar with heavy cream. Stir until smooth. Assemble and glaze the eclairs: 1.Slice eclairs in half; remove any moist dough. Fill each eclair with about three tablespoons filling. Replace top of each eclair. Spread glaze over top of each eclair; dust with sifted cocoa powder and garnish with whipped cream, if desired.
Posted to Bakery-Shoppe Digest V1 #189 by docden <docden@...> on Aug 15, 1997