Coffee Eclairs with Chocolate Glaze

Puff Paste

• 1/3 cup of water
• 3 tblspns unsalted butter, cut in 1/2" pieces
• pinch of salt
• 1/2 cup all-purpose flour
• 2 large eggs, at room temperature

Coffee Pastry Cream

• 1 cup vanilla or plain soymilk
• 3 large egg yolks
• 1/2 cup sugar
• 2 tblspns all-purpose flour
• 1/2 cup Trim Anytime Protein Coffee Crème

Chocolate Glaze

• 60g semi-sweet chocolate, finely chopped
• 30g unsweetened chocolate, finely chopped
• 2 tblspns unsalted butter, cut in small pieces

METHOD

Puff Paste

1. Set the rack in the center of the oven. Preheat the oven to 220°C. Line an air cushioned baking sheet with parchment paper or lightly coat it with butter, and coat it with flour. If you wish, draw lines lightly on the surface indicating where to pipe the puff paste for each eclair, placing them diagonally, at least 1½ inches apart. Set aside.
   
2. Place the water, butter, and salt in a medium saucepan. Set the pan over medium-high heat. Lift and swirl the pan occasionally, until the butter melts. As soon as the water boils, immediately remove the pot from the heat.
   
3. Dump in the flour all at once. Stir with a wooden spoon until a ball of dough forms around the spoon. Stir until this paste is shiny and the pot looks clean, 15-30 seconds. Turn the paste into a bowl. Let it sit 3 minutes, to cool slightly.
   
4. Beat 1 egg into the paste, using a wooden spoon. It will break and look slippery at first. Keep mixing vigorously until the egg is completely blended and the paste is golden, about 3 minutes. Repeat, mixing in the second egg. Stir vigorously until the paste is satiny and smooth, about 1 minute.
   
5. Spoon the puff paste into a pastry bag fitted with a plain, #8 tip. Or, fold wax paper into a cone and use like a pastry bag, spooning in half the paste. Pipe the paste onto the prepared baking sheet, making six 4½ -inch x 1 inch, strips, set at least 1½ inches apart. Wet your finger with cold water. Stroke it lightly over the tops of the eclairs to smooth them.
   
6. Bake 10 minutes at 425°F, until the pastry is puffed and the tops have started to color. Reduce the heat to 350°F. Bake until the shells are golden brown and firm.
   
7. Cool the eclairs completely on the baking sheet.

Coffee Pastry Cream

1. Heat the milk in a heavy, medium saucepan over medium heat until it is steaming and bubbles start to form around the edge of the pan. Set aside.
   
2. Whisk the egg yolks in a bowl. Whisk in the sugar and flour until the mixture is smooth. Whisk one-third of the warm milk into the egg mixture. Pour this mixture back into the pot, blending it with the remaining soymilk.
   
3. Return the pot to the heat. Cook, stirring vigorously with a wooden spoon, until the mixture is thick and the spoon leaves a track that shows the bottom of the pot, 4 to 5 minutes. Immediately pour the pastry cream into a bowl. Whisk in the protein powder, blending it in thoroughly. Cover the hot pastry cream with plastic wrap, pressing it onto the surface. Refrigerate until the cream is chilled, about 2 hours. This pastry cream can be made up to one day ahead.

Chocolate Glaze

1. Pour hot tap water into the bottom of a double boiler to a depth of 2-3 inches. If you do not have a double boiler, use a medium saucepan. Set the pot over medium heat.
   
2. Place the chocolate and butter in the top of the double boiler, or in a heat-proof bowl that fits snugly on the pot so that no steam escapes. The water should not touch the bottom and should just be hot, not boiling. Stir until the chocolate and butter are melted and combined.

Assembling the Eclairs

Just before serving, open the eclairs, fill them with the pastry cream, and glaze the tops, or dust with confectioners' sugar. If you must fill them ahead of time, the eclairs will keep up to 24 hours, on a plate covered loosely with aluminium foil, in the refrigerator. Let them sit at room temperature, uncovered, 20 minutes before serving.

1. Using a serrated knife, slice the tops off the eclairs, cutting them one-third of the way down from the top. With your fingers, pull out any soft dough and discard.
   
2. Spoon one-sixth of the filling, about 1/4 cup, into each eclair.
   
3. To glaze the top, pick it up with your fingers on one of the long sides, top-side down. Dip and drag the top in the chocolate to coat it. Shake lightly, and set the top over the filled eclair bottom. Or, place the eclair top over the filled bottom and place it on a baking rack set over a plate. Place confectioners' sugar in a shaker or small strainer. Lightly dust the eclair, and transfer to a serving plate.

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