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Before you jump to Heavenly Coffee and Chocolate Éclairs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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These changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, is loaded with monounsaturated fats which are basically good fats that combat the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also great for your skin. If you presently consume a lot of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with deadly pesticides. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients as a result of storage or not being picked at the right time.

As you can see, it’s not at all hard to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to heavenly coffee and chocolate éclairs recipe. You can cook heavenly coffee and chocolate éclairs using 18 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Heavenly Coffee and Chocolate Éclairs:

1. You need Coffee Pastry Cream
2. Take 6 egg yolks
3. Use 30 g cornflour
4. You need 480 ml whole milk
5. Take Splash Vanilla extract
6. Get 1 tbsp Freshly ground coffee
7. You need 135 g Granulated sugar
8. You need 240 ml double cream
9. Take Choux
10. Get 113 g Butter
11. Provide 240 ml water
12. Prepare 1/2 tsp salt
13. Prepare 2 tsp sugar
14. Get 128 g flour, sifted
15. Use 4 eggs
16. Take Ganache
17. Get 100 g chocolate
18. Get 100 ml double cream

Steps to make Heavenly Coffee and Chocolate Éclairs:

1. Make your pastry cream: put the vanilla, milk and coffee in a pot and bring to the boil. Meanwhile, combine the sugar and egg yolks and whisk until light and foamy.
2. Once your yolks are foamy, add the cornflour and mix well. Pour a small amount of the milk mixture into the egg and whisk thoroughly, to heat up the eggs. Then pour the eggs into the rest of the milk and cook on high, constantly mixing.
3. Your cream will very suddenly thicken up, and it is ready when this happens. Strain it into a bowl and cover with cling film, placing it onto the surface of the custard so no skin forms. Place this in the freezer until it is cool and then into the fridge overnight.
4. Make the choux: Heat your oven to fan 220C. Melt butter, water, sugar and salt in a pan until at a rolling boil. Then, take it off the heat and quickly add the flour and, with a wooden spoon, stir, stir, STIR! After around thirty seconds, put it back onto the heat and cook, whilst mixing, for a minute.
5. It should clump into a ball when you are ready to put it into your standing mixer. This is highly recommended as you might not incorporate enough air if you do this by hand. I've learned that the hard way, honestly. Mix on high, adding one egg at a time until at a thick, velvety consistency, willingly falling from the paddle when you lift it up, but not in a liquid manner.
6. Using an 869 tip on your piping bag, pipe long strands of chough, around 10cm.if you haven't got an 869 tip, feel free to cut the end of the bag, just the Éclairs may be a bit more… Misshapen. Pat down any bits that are sticking up with a wet finger. Any leftover choux can be made into profiteroles, just by piping a small dollop onto your baking sheet and smoothing the top.
7. Cook for 15 minutes and then turn the temperature down to 190C and cook for 20 minutes. They should be golden and crispy when they leave the oven. Poke a small hole in each one to release steam once they're done, so it says crispy.
8. Take your pastry cream out of the fridge and it should be like jelly. Whip 240ml of cream and mix into to custard roughly. Then tip back into the bowl and mix on high until fully combined and very light.
9. To fill the Éclairs, use a tip with a small hole on your piping bag. Use a skewer to make a small hole and pipe in through there. When the Éclair is heavy and cream begins to seep out of the hole, it is full. Be sure to make a few holes just to ensure it is filled the whole way. (Profiteroles should be filled with plain, whipped cream).
10. Make the ganache: Over a double boiler, melt the chocolate and cream together until one homogeneous mixture. Whisk until smooth.
11. Dip the top of the Éclairs in the ganache and set aside on a plate to harden up. This makes a delicious, but elegant and quite impressive dessert to send to all of your guests! Enjoy!

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