Midsummerbakery

I am so excited to finally announce an exciting project that is now official! My very own food blog where I will be sharing all sorts of recipes with a European+American twist. Come visit the Midsummerbakery corner when you would like to bake for fun, relaxation, and for all the special events in your life! Thank you for being here:)

Let’s begin making these delicious Biscoff and Coffee Eclairs!

^{-This recipe makes about 30 (4 inch long) eclairs-}

^{-Time to prep and bake:1.5-2 hours approximately-}

-Supplies you will need:

• large and small bowls
• whisk
• spatula
• serrated knife
• sieve
• cup(for piping bag)
• piping bags
• Wilton 1M tip(frosting) and a large closed star tip(eclairs)
• stand mixer(paddle and whisk attachment)
• plastic wrap
• cooking pots

~Scale all your ingredients~

What you will need: For Pate a Choux(eclairs)

• 115 grams cake flour
• 155 grams bread flour
• 225 grams water
• 170 grams unsalted butter
• 2.5 grams salt
• 350 grams whole eggs(may need more or less depending on the consistency of the final batter)

Coffee-Infused Pastry Cream

• 907 grams whole milk(2 % is fine but won’t taste as rich)
• 70 grams cornstarch
• 227 grams granulated sugar
• 3 grams (1/2 tsp) salt
• 150 grams whole eggs(about 3)
• 30 grams (2 tbsp) unsalted butter
• 2 tsp pure vanilla extract
• -For coffee mixture:1/4 cup HOT water and 2 tbsp instant coffee-

Whipped Cream frosting( I measured by eye while making this, but these will be approximate amounts)

• 2 cups heavy cream(the higher percentage fat the better)
• 1/4 cup powdered(confectioners sugar)
• 2 tsp pure vanilla extract

Toppings

• Biscoff Creamy cookie butter(found mine at Safeway but Target also sells some)

• Biscoff cookies( also found at Safeway)

~Coffee Infused Pastry Cream

Step 1: Mix the instant coffee with the hot water until combined. Set aside.

Step 2: Pour your Milk into a small cooking pot and place on the stove top.Heat at medium/high temperature just until simmering/heated up.

Step 3: While it is heating up, place the cornstarch, sugar, and salt in a medium bow and whisk until combined.

Step 4: Whisk in the eggs gradually and keep whisking until fully combined.

Step 5: Once the milk is finished heating up, temper the hot milk into the egg mixture while whisking the whole time to prevent the eggs from curdling.Mix until fully combined.

Step 6: Bring the mixture back to a boil on (medium heat) whisking constantly so that the mixture will not clump and the bottom won/t burn. Whisk until thickened (about 5 mins) and take off the heat right after.

Step 7: Whisk in the vanilla,butter, and coffee until fully combined.

Step 8: Sift the mixture into a bowl. Cover with plastic wrap directly onto the surface of the pastry cream. Let cool completely, and then set into the fridge to set(about 2 hours).

~Pate a Choux(eclairs)~

Step 1:Preheat oven to 425 degrees fahrenheit

Step 2:Whisk the cake and bread flour together.

Step 3:Heat up the water, salt, and butter up to a rolling boil until all the butter is dissolved.

Step 4:Using a large wooden spoon(or spatula), mix in the flour mixture rigorously on medium/high heat until combined. Mixture should form a ball resembling mashed potatoes.

Step 5: Take off the heat and immediately put it in a stand mixer with a paddle attachment on medium high speed. Mix until cooled down(VERY IMPORTANT: if not cooled down until lightly warm/neutral, the eggs will curdle in the batter when added)

Step 6: Once the batter has been cooled down, add in the eggs one at a time mixing on low speed(about 30 sec-1 min in between each addition), until fully combined. You may need to add more eggs based on the consistency of the batter- you want the batter to look velvety, smooth, and slide off the spatula. Be very careful not to add in too many or overmix, otherwise if your batter resembles more of a pancake consistency, you have overmixed.

Step : Set up a piping bag with ( my favorite is a large closed star tip-you can also use a circle piping tip), pipe 4 inch long lines of batter, making sure to space them out so they wont puff up into each other.( I made a template by tracing lines 4 inches long on a parchment sheet, and put that under the reusable sheet that I piped the eclairs on.

Step 8: Once all the eclairs have been piped out, sift the tops of the eclairs generously.

Step 9: Bake at 425 degrees fahrenheit for 10-15 minutes, then turn down the heat to 375 and bake for another 10-15 minutes. You want the eclairs to be a nice golden brown/ with eclairs you want to bake them more than you think, otherwise they will b e underbaked and may collapse.

Step 10: let cool completely.

~Whipped Cream Frosting~

1. Whisk together heavy whipping cream with powdered sugar on medium/high speed until almost stiff peaks.Add in the vanilla and continue mixing until stiff peaks form/being careful not to overmix.

~Putting The Eclairs Together

Finally now is the time to assemble the long awaited eclairs!

_{But, before you begin, make sure you have everything listed ready to go before starting.}

• Pate a choux
• Coffee Infused Pastry Cream
• Whipped Cream Frosting
• Biscoff Cookie Butter
• Crushed up Biscoff cookies

Step 1: Start by using a serrated knife to cut all the eclairs in half and laying them side by side.

Step 2: Put the Whipped Cream frosting in a piping bag fitted with a Wilton 1M star tip.

-Have the crushed biscoff cookies ready to go in a small bowl.

-Heat up the biscoff cookie butter for just a couple seconds, just until it is soft enough to pipe-add in into a small piping bag as well.

-Put the pastry cream into a small piping bag.

Step 3: Now that we have everything, lets start assembling the eclairs.

-First, pipe a layer of pastry cream inside of the bottom side of the eclairs. Drizzle the cookie butter on top.

-Sandwich the tops of the eclairs flat on top.

-Pipe the whipped cream on the tops of the eclairs by going side to side with the piping bag.

-Drizzle the biscoff butter on top

-Sprinkle as many biscoff cookies on top as you would like.

~Last Step: Enjoy!

You are now all done! Thank you for trying my First Recipe:)

-Video for this recipe is available on our instagram and tiktok~

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Comment or email us at midsummerbakery@outlook.com what you thought of this recipe and any future recipe requests you may have! Thank you~