Yield: 8 eclairs
3 large eggs, at room temperature
1/2 cup water
4 1/2 tablespoons unsalted butter, cut into 1/2 inch cubes
3 tablespoons granulated sugar
3/4 cup sifted all-purpose flour
1 tablespoon instant coffee
1 1/2 teaspoons ground cinnamon
8 ounces mascarpone cheese
1/2 cup heavy cream
6 tablespoons granulated sugar
2 tablespoons light rum
1/2 cup confectioners' sugar
5 teaspoons heavy cream
Make the eclairs:
1.Position a rack in the center of the oven and preheat to 425 degrees F. Line two
baking sheets with baking parchment.
2.In a glass measuring cup, stir the eggs with a fork until blended. Pour approximately 2
tablespoons of the beaten eggs into a small cup, leaving 1/2 cup of the egg mixture in the
3.In a medium heavy saucepan, combine the water, butter and sugar. Over medium heat,
stirring occasionally, heat the water mixture until the butter has melted. Increase the
heat to medium-high and bring the mixture to a boil. Remove the pan from the heat.
4.Using a wire whisk, stir in the flour, coffee and cinnamon. Whisk vigorously for 20 to
30 seconds, until the mixture is smooth and pulls away from the side of the pan. Return
the pan to the heat and stirring constantly with a wooden spoon, cook for 30 to 60
seconds, until the paste forms a very smooth ball. Transfer the paste to a large bowl.
5.Pour the reserved 1/2 cup of beaten eggs over the paste and beat vigorously with a
wooden spoon for 45 to 60 seconds, until the mixture forms a smooth, soft dough. The dough
should hold its shape when scooped up with a spoon but be soft enough to slowly slide off
the spoon when tilted. If the dough does not slide off the spoon, add 1/2 tablespoon of
the reserved egg mixture, beat until smooth and retest the dough with a spoon. The
remaining 1 1/2 to 2 tablespoons of egg will be used to glaze the tops of the eclairs
before they are baked.
6.Fill a pastry bag fitted with a 5/16-inch plain tip (such as Ateco #3) with the eclair
dough. Pipe 5-inch strips approximately 1/2-inch wide on the prepared baking sheets,
leaving about 1 1/2 inches between eclairs. Dip your finger in some of the remaining
beaten egg and gently smooth down any "tails" left from piping. Lightly brush
the tops of the eclairs with more of the egg.
7.Bake the eclairs, one baking sheet at a time, for 10 minutes, propping the oven door
open about 2 inches with the handle of a wooden spoon. Reduce the oven temperature to 375
degrees F and close the oven door. Continue baking the eclairs for 20 to 25 minutes, until
they are crisp. Transfer the eclairs to a wire rack and cool completely. The eclairs may
be prepared up to this point and stored in an airtight container at room temperature for
one day or in the freezer for up to one month.
Make the mascarpone filling:
1.In a large bowl, whisk together the cheese, heavy cream and sugar until smooth. Stir in
Make the glaze:
1.In a small bowl combine confectioners' sugar with heavy cream. Stir until smooth.
Assemble and glaze the eclairs:
1.Slice eclairs in half; remove any moist dough. Fill each eclair with about three
tablespoons filling. Replace top of each eclair. Spread glaze over top of each eclair;
dust with sifted cocoa powder and garnish with whipped cream, if desired.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart
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