Chocolate-Cappuccino éclairs

7
7
7
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
40 min
Cook
1 hr
Serves
8
Difficulty
Moderate
Make this pastry shop favorite to enjoy at your own home as a mid-day snack with coffee or tea or for a delightful morning treat to share with overnight guests. These decadent pastries are filled with a rich, chocolatey homemade custard and dusted with powdered sugar. You can make pastry puff and cream in advance. Just wait to fill them until the day you plan to serve them. Keep the puffs at room temperate and stash the custard in the refrigerator. Don’t have a pastry bag? No problem! You can use a use a zip-close plastic bag instead and snip off one corner with kitchen shears, and pipe evenly into each puff.

Ingredients

Sugar

¼ cup(s)

Egg(s)

1 large egg(s)

Vanilla extract

1 tsp

Unsweetened cocoa powder

3 Tbsp

Cornstarch

2 Tbsp

Instant espresso

1 tsp

Ground cinnamon

½ tsp

Fat free skim milk

cup(s)

Light whipped topping

¼ cup(s)

Water

1 cup(s)

Canola oil

3 Tbsp

Unsalted butter

1 Tbsp

Sugar

1 tsp

Table salt

¼ tsp

All-purpose flour

1 cup(s)

Egg(s)

2 large egg(s)

Egg white(s)

1 large

Powdered sugar (confectioner's)

1 Tbsp, for sprinkling

Instructions

  1. To make the pastry cream, whisk together the granulated sugar, egg, and vanilla in a bowl. Whisk in the cocoa, cornstarch, espresso powder, and cinnamon. Bring the milk to a boil in a small saucepan; whisk in the cocoa mixture. Return the milk mixture to the saucepan and bring to a boil. Cook, whisking, until thickened. Spoon into a bowl. Press a piece of plastic wrap onto the surface; refrigerate until cool. Fold in the whipped topping; refrigerate.
  2. Preheat the oven to 400°F. Lightly spray a large baking sheet with nonstick spray; line with parchment paper.
  3. To make the cream puff dough, combine the water, oil, butter, granulated sugar, and salt in a medium saucepan and set over medium-high heat. Cook until the butter melts and the mixture boils, about 3 minutes. Stir in the flour all at once; cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the side of the pan, 1 – 2 minutes. Remove the saucepan from the heat and stir in the eggs and egg white, one at a time, beating vigorously after each addition until the dough is smooth and shiny.
  4. Fill a large pastry bag (no need to use a tip) with the dough. Pipe onto the baking sheet to form eight 4-inch-long x 2-inch-wide fingers. Bake until golden, about 35 minutes. Turn off the oven. Make a small slit in one end of each éclair. Return to the oven for 10 minutes. Let cool completely on a rack.
  5. To assemble the éclairs, with a small knife, make a hole in one end of each éclair. Spoon the pastry cream into a pastry bag fitted with a 1⁄4-inch plain tip. Pipe about 2 tablespoons pastry cream into each éclair. Dust with the confectioners’ sugar. Serve within 2 hours. Yields 1 éclair per serving.