@musialajr74: #viralvideo #jamalmusiala

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Monday 31 August 2026 10:18:48 GMT

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2026-09-04 09:08:10

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☕ BAKERY-STYLE COFFEE ÉCLAIRS Light, crisp choux pastry filled with silky coffee pastry cream and finished with a glossy espresso glaze. These homemade Coffee Éclairs bring classic bakery-style flavor straight to your kitchen. 📝 INGREDIENTS FOR THE CHOUX PASTRY • ½ cup (120ml) water • ½ cup (120ml) whole milk • ½ cup (113g) unsalted butter • 1 tbsp (12g) granulated sugar • ¼ tsp (1.5g) fine salt • 1 cup (125g) all-purpose flour • 4 large eggs (about 200g without shells) FOR THE COFFEE PASTRY CREAM • 2 cups (480ml) whole milk • 2 tbsp (8g) instant espresso powder • ½ cup (100g) granulated sugar • 4 large egg yolks • ¼ cup (32g) cornstarch • 2 tbsp (28g) unsalted butter • 1 tsp (5ml) vanilla extract FOR THE COFFEE GLAZE • 1½ cups (180g) powdered sugar • 2 tbsp (30ml) strong brewed espresso, cooled • 1–2 tbsp (15–30ml) whole milk, as needed • ½ tsp (2.5ml) vanilla extract 👩‍🍳 METHOD Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Add water, milk, butter, sugar and salt to a saucepan. Bring just to a boil over medium heat. Add the flour all at once. Stir vigorously for 1–2 minutes until the dough forms a smooth ball and leaves a thin film on the bottom of the pan. Transfer to a mixing bowl and cool for about 5 minutes. Beat in the eggs gradually, adding only enough to create a smooth, glossy dough that falls slowly from the spatula in a thick V-shape. Transfer to a piping bag fitted with a large round or French-star tip. Pipe 4–5-inch (10–13cm) strips onto the prepared baking sheets, leaving space between each. Bake at 400°F (200°C) for 15 minutes. Without opening the oven, reduce to 350°F (175°C) and bake for another 20–25 minutes until deeply golden, crisp and dry. Turn off the oven, poke a small hole in each éclair to release steam and leave inside with the door slightly open for 10 minutes. Transfer to a rack and cool completely. ☕ MAKE THE COFFEE PASTRY CREAM Heat the milk and espresso powder in a saucepan until steaming. In a separate bowl, whisk sugar, egg yolks and cornstarch until smooth. Slowly pour about half of the hot coffee milk into the yolk mixture while whisking continuously. Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Continue cooking for about 1 minute, then remove from heat. Stir in butter and vanilla. Transfer to a bowl and press plastic wrap directly against the surface. Refrigerate until completely cold. Whisk the chilled pastry cream briefly until smooth, then transfer to a piping bag. ☕ FILL THE ÉCLAIRS Make 2–3 small holes along the bottom of each cooled éclair. Pipe coffee pastry cream into each hole until the éclair feels generously filled. ☕ MAKE THE COFFEE GLAZE Whisk powdered sugar, espresso and vanilla until smooth. Add milk a little at a time until you have a thick but spreadable glaze. Dip the top of each filled éclair into the coffee glaze and allow the excess to drip off. Let the glaze set for 15–20 minutes before serving. Keep refrigerated and enjoy within 1–2 days for the best texture. #chefowais #viralpost #ukchef #Foodie #sweetie

☕ BAKERY-STYLE COFFEE ÉCLAIRS Light, crisp choux pastry filled with silky coffee pastry cream and finished with a glossy espresso glaze. These homemade Coffee Éclairs bring classic bakery-style flavor straight to your kitchen. 📝 INGREDIENTS FOR THE CHOUX PASTRY • ½ cup (120ml) water • ½ cup (120ml) whole milk • ½ cup (113g) unsalted butter • 1 tbsp (12g) granulated sugar • ¼ tsp (1.5g) fine salt • 1 cup (125g) all-purpose flour • 4 large eggs (about 200g without shells) FOR THE COFFEE PASTRY CREAM • 2 cups (480ml) whole milk • 2 tbsp (8g) instant espresso powder • ½ cup (100g) granulated sugar • 4 large egg yolks • ¼ cup (32g) cornstarch • 2 tbsp (28g) unsalted butter • 1 tsp (5ml) vanilla extract FOR THE COFFEE GLAZE • 1½ cups (180g) powdered sugar • 2 tbsp (30ml) strong brewed espresso, cooled • 1–2 tbsp (15–30ml) whole milk, as needed • ½ tsp (2.5ml) vanilla extract 👩‍🍳 METHOD Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Add water, milk, butter, sugar and salt to a saucepan. Bring just to a boil over medium heat. Add the flour all at once. Stir vigorously for 1–2 minutes until the dough forms a smooth ball and leaves a thin film on the bottom of the pan. Transfer to a mixing bowl and cool for about 5 minutes. Beat in the eggs gradually, adding only enough to create a smooth, glossy dough that falls slowly from the spatula in a thick V-shape. Transfer to a piping bag fitted with a large round or French-star tip. Pipe 4–5-inch (10–13cm) strips onto the prepared baking sheets, leaving space between each. Bake at 400°F (200°C) for 15 minutes. Without opening the oven, reduce to 350°F (175°C) and bake for another 20–25 minutes until deeply golden, crisp and dry. Turn off the oven, poke a small hole in each éclair to release steam and leave inside with the door slightly open for 10 minutes. Transfer to a rack and cool completely. ☕ MAKE THE COFFEE PASTRY CREAM Heat the milk and espresso powder in a saucepan until steaming. In a separate bowl, whisk sugar, egg yolks and cornstarch until smooth. Slowly pour about half of the hot coffee milk into the yolk mixture while whisking continuously. Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Continue cooking for about 1 minute, then remove from heat. Stir in butter and vanilla. Transfer to a bowl and press plastic wrap directly against the surface. Refrigerate until completely cold. Whisk the chilled pastry cream briefly until smooth, then transfer to a piping bag. ☕ FILL THE ÉCLAIRS Make 2–3 small holes along the bottom of each cooled éclair. Pipe coffee pastry cream into each hole until the éclair feels generously filled. ☕ MAKE THE COFFEE GLAZE Whisk powdered sugar, espresso and vanilla until smooth. Add milk a little at a time until you have a thick but spreadable glaze. Dip the top of each filled éclair into the coffee glaze and allow the excess to drip off. Let the glaze set for 15–20 minutes before serving. Keep refrigerated and enjoy within 1–2 days for the best texture. #chefowais #viralpost #ukchef #Foodie #sweetie

@The Big NYC #nyc #newyork #newyorkcity

@The Big NYC #nyc #newyork #newyorkcity

#musordrop #topocentras #fyp

#musordrop #topocentras #fyp

Chúc mừng năm mới 🥰#gáixinhtiktok #gáixinh #xuhuongtiktok #nhảytrendmớinhất #nhảytrend

Chúc mừng năm mới 🥰#gáixinhtiktok #gáixinh #xuhuongtiktok #nhảytrendmớinhất #nhảytrend

1/2 #истрия #интересно #рекоминдации #рек #mysordrop

1/2 #истрия #интересно #рекоминдации #рек #mysordrop

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