I always do some baking during the weekend and this weekend I have made somethings different than I normally do, the cookie chocolate eclairs. Cookie eclairs are super famous back in the Asia, especially Japan, China, and Hongkong. It is hit for awhile as an “ig food”. It is like traditional eclair (choux pastry) but topped with “cookie”. When I say cookie, it’s not mean an actual cookie, but more like a pastry. And fill it with any fillings on your choice. You can fill in with any kind of flavour that you like such as matcha cream, custard, chocolate cream, and so on. For myself, I have made 2 different filling flavours for my eclairs, custard cream and coffee custard. Hope you guys enjoy this chocolate cookie eclairs recipe.
- The cookie should be the same size of the mixture you piped out to ensure the cookie can fully cover the eclair.
- If you just want to do chocolate eclair, skip all the step with chocolate cookies.
- Do not open the oven until it is fully cooked. If not the steam won’t able to do it’s magic and eclairs won’t be puffed.
Ingredients: (Serve 8-10)
- 38g Block butter
- 40g Sugar
- 45g Cake flour
- 5g Coca powder
- 100g Milk
- 45g Butter
- 2g Sugar
- 1g Salt
- 55g Cake flour
- 5g Coca powder
- 95g Beaten egg
Coffee Custard Cream
- 1 tbsp Coffee extract
- 400 ml whole milk
- 4 large egg yolks
- 100 g Sugar
- 40 g All-purpose flour
- 5g Instant coffee
Coffee Custard Cream:
- In a medium saucepan combine the milk, instant coffee and coffee extract and bring it to ALMOST boil (It should not actually be boiling). Remove from the heat and set aside.
- Beaten the egg yolks in a mixing bowl. Add the sugar and whisk until the mixture turns pale yellow.
- Add the flour, and whisk until combine.
- Pour small amount of the hot milk mixture to the egg mixture and quickly whisk to combine. Slowly add the rest of milk while whisking.
- Set a strainer over the saucepan and pour everything back into the saucepan. Cook the mixture over medium heat while constantly mixing with a silicone spatula. It starts as thin and frothy mixture and it will start to thicken. It takes about 15 minutes.
- The coffee custard should be shiny and drops intermittently when you lift up the silicone spatula. Remove the saucepan from the heat.
Transfer the coffee custard to a flat container and cover with plastic wrap to prevent a film from forming on top of the custard. Put the container over ice cubes and put the ice pack on top of the custard to cool immediately to prevent the custard get spoiled.
- When it’s cool, put the custard back into a bowl and whisk until nice and smooth. The custard is now ready to use.
- Cut the butter into small cubes.
- Combine the sugar, flour, and coca powder and mix it with the cubed butter with hands. This needs to be fast to ensure the temperature on your hands won’t melt the butter.
- When it is well-mixed, place the cookie between two clingfilm or parchment papers, then roll out to a 2-3mm thin layer. Now you can place this in the fridge for 5 minutes.
- Take out the cookie and cut it with a ring mode. Then place it back to the fridge till you need it. You can save the edges and use it next time.
- Preheat the over to 180 degrees.
- Add the butter, milk, sugar, and salt in a deep sauce pan and simmer it over a medium heat (NOT BOIL). Remove the saucepan from heat when you see the steam.
- Add the shifted flour and coca powder to the saucepan immediately. Stir well.
- Place the saucepan back to the stove over a medium heat. Meanwhile, keep stirring the mixture until there is a thin layer formed on the bottom of the saucepan. Remover the saucepan from the heat and set aside.
- Beaten the eggs and add 1/3 portion into the mixture and mix it until smooth. At first, the egg will seem like it doesn’t want to amalgamate, but keep beating and it will mix in smoothly.
- Keep beating until all the egg mixture is used up and you have a paste that is thick and shiny. The mixture should drop off the spatula when tapped lightly on the side of the pan. If it didn’t drop off and the paste is still very hard, you should add a little but more of the egg mixture. A little at a time incase the mixture is too moisture.
- Fill the paste in a pipping bag with a 1cm round piping tip.
- Preheat the over to 170 degrees.
- Place a parchment paper on the baking tray. Pipe the mixture on it. Around 8cm diameters for each puff.
- Take the cookies out and place one cookie on top of each puff. Do not let the puff get soft.
- Bake it for 30 minutes over 170 degrees. Remember do not open the oven until it is fully cooked.
- Remove the cookie eclairs from the oven and set aside to cool on a wire rack.
- Make a small hole in the underside of each eclair and pipe in the fillings until you feel it is full. Enjoy.