Paleo Éclair With Mocha Pastry Cream Food

PALEO ÉCLAIR WITH MOCHA PASTRY CREAM

Steps:

• Make the mocha cream. Heat the milk in a saucepan and bring it to a boil. Add instant coffee granules and mix well. Remove it from the heat.
• Put egg yolks, agave syrup, tapioca flour, cocoa powder and salt in a bowl. Whisk with electric hand mixer until the mixture is thick and smooth.
• Pour about 200 ml hot milk in a thin stream very slowly into the egg mixture. Whisk constantly. Then add the eggs mixture back into the remaining hot milk in the pan.
• Heat the mocha cream base on medium heat for 4-5 minutes, until is thickened. Stir constantly.
• When the mocha cream starts bubbling, decrease the heat to low and add broken chocolate. Whisk constantly, until the chocolate is completely melted. Remove from the stove.
• Add 1 tbsp coconut oil and whisk until completely mixed.
• Put the mocha cream into a bowl and cover with clingfilm. The clingfilm should fit perfectly over the surface of the cream. This prevents the formation of skin on top during cooling. When it's cooled to room temperature, put into the fridge for at least 2 hours.
• Make the choux pastry. Preheat the oven to 200 °C. Line a baking tray with parchment paper.
• Combine almond milk, water, coconut oil, agave syrup and salt in a saucepan. Bring it to a boil on medium low heat. Stir constantly. The mixture has to be homogeneous.
• Switch off the heat after the first bubbles and add cassava flour. Stir quickly, mix well, until the mixture leaves the side of the pan. Cook on low heat for a minute, stir constantly. Put the dough in a bowl and set aside to cool for 10 minutes.
• Then mix the dough with electric hand mixer (or stand mixer) for 2 minutes. The dough is ready to mix with eggs, if it is not hot (we don't want to make scrambled eggs). Add 3 eggs, one at a time, mix well between each addition. Beat for 2-3 minutes more, until the dough is homogeneous and glossy. You get a thick, very sticky dough.
• Draw 8 cm length lines to the parchment paper 6 cm apart. Spoon the dough into a piping bag. Push the dough out to the lines, the choux pastry lines have to be about 2.5 cm wide and 2.5 cm deep. Beat 1 egg and brush over the choux pastry.
• Bake in the oven for 25-30 minutes, until risen and golden brown. (Never open the oven during first 20 minutes of baking.) Transfer the shells to wire rack to cool for 10-15 minutes.
• Remove the mocha cream from the fridge and mix with a whisk again, until creamy. (Add 1 tsp konjac flour if the cream is not stiff enough for piping shapes. And let it rest for 10 minutes until the cream is thickened. Then whisk a bit again. This step is optional. It's a "rescue action" if the cream is too liquid.)
• Spoon the mocha cream into piping bag. Use a 1 cm round piping tip. Make a hole with the tip at the end of the éclair. Fill the mocha cream to the éclair through the hole.
• Melt chocolate with 1 tsp coconut oil above steam (Bain Marie). Spread the top of the éclairs with melted chocolate. Enjoy!

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM

Steps:

• Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
• Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
• Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
• Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
• Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

ECLAIRS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE

Steps:

• Prepare the Pate a Choux. Whisk together egg and 1 tablespoon water in a small bowl for an egg wash. Set aside. Preheat oven to 375 degrees, with racks in upper and lower thirds.
• Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart. Turn parchment over, marked sides down. Fill a pastry bag fitted with a 5/8-inch plain tip with Pate a Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising. Brush the top of each eclair with egg wash.
• Bake until pastries are golden brown, 25 to 30 minutes. Transfer pastries and parchment to wire rack to cool completely.
• Make the pastry cream: Scrape the seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
• Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
• Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
• To fill the pastries, insert a wooden skewer into both ends of each shell. (You can also use a small pastry tip, such as the one you will use for filling, to create the holes.)
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain tip, preferably one that is long and skinny. Insert the tip into the end of each pastry, and pipe to fill with pastry cream (filling the shell with pastry cream from both ends will insure a properly filled eclair).
• Make the glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
• Dip the top of each eclair into the maple espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate eclairs in a single layer until glaze is set, about 10 minutes, and serve.