Italian pastry chefs absolutely love this recipe! 🇮🇹☕️ Crispy choux pastry, a glossy glaze, and an incredibly delicate cream—today I’m sharing the secret to the perfect homemade coffee éclairs that I make every day!
🔥 What makes these coffee éclairs special:
• Guaranteed results: the pastry holds its shape perfectly and turns out wonderfully crisp.
• An Italian touch: a stunning coffee cream with a velvety texture.
• Simplicity: the technique is so perfected that you can treat yourself to them every day.

Hi everyone!
I tried making éclairs using this recipe, and I absolutely loved them!

Water (80 ml / 1/3 cup).
Milk (80 ml / 1/3 cup).
Butter (85 g).
Sugar (10 g / 1 tsp) and a pinch of salt.
Flour (100 g).
Sugar (10 g / 1 tsp) and a pinch of salt.
Eggs (3–4).
1 egg.

Sugar (110 g / 3.8 oz).
Cornstarch (25 g / 1 tsp).
Nescafé instant coffee (1 tsp).
Milk (200 ml / 3/4 cup).
A little more milk (120 ml / 1/2 cup).
Bring to a boil and cook until thickened.
Butter (50 g / 1.8 oz).
Heavy cream (150 ml / 2/3 cup).
Whip until thickened.
Fold the coffee pastry cream into the whipped cream in 3–4 batches.
Chocolate (100 g / 3.5 oz).
Vegetable oil (1 tbsp).

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It’s delicious! You definitely have to try making it!

@BestesEssenhier #BestesEssenhier