Caramel Eclairs with Coffee Cream

In a medium-sized pot with a thick bottom, place 125 ml of water, 125 ml of milk, 100 g of diced butter, 5 g (1 teaspoon) of sugar, and 1 pinch of salt. Heat over medium heat, stirring occasionally, until the butter is completely melted and the liquid begins to boil. The goal is to bring the mixture to a vigorous boil.

When the liquid comes to a strong boil, remove the pot from the heat. In one motion, add all the sifted flour (150 g) and immediately start mixing vigorously with a wooden spoon. Stir until a thick, uniform mass forms. Place the pot back on low heat and continue mixing and 'cooking' the dough for about 2-3 minutes. The finished dough should be smooth, shiny, and pull away from the sides of the pot, forming a single ball. A thin, white layer should appear at the bottom of the pot.

Transfer the hot dough to the mixing bowl (or another large bowl). Break it up with a spoon into smaller pieces to cool it down faster. Set aside for 10-15 minutes until the dough is slightly warm but not hot (it should be around 60°C). You can also mix it on low speed for 2-3 minutes using a flat beater to speed up the cooling process.

To the cooled dough, add the eggs (a total of 240 g, which is about 4 pieces), one at a time, mixing on medium speed after each addition. Make sure that each egg is fully absorbed by the dough before adding the next one. The finished dough should be smooth, thick, and very shiny. Its consistency is correct when lifted on the mixer, it falls, forming a characteristic triangle or the letter 'V'.

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Transfer the dough to a piping bag fitted with a large, star-shaped tip (e.g., 1-1.5 cm in diameter). Pipe éclairs about 10-12 cm long onto a baking sheet lined with parchment paper, leaving 3-4 cm of space between them, as they will expand during baking.

Place the tray in the preheated oven. Bake for 15 minutes at 200°C, then reduce the temperature to 180°C and bake for another 15-20 minutes, until the éclairs are well risen, golden brown, and dry to the touch. After baking, turn off the oven, slightly crack the door, and leave the éclairs inside for 10 minutes to cool. Then remove them to a wire rack and let them cool completely.

In a small saucepan, heat 250 ml of milk. Meanwhile, in a medium bowl, whisk the egg yolks (60 g, about 3 pieces) with 60 g of sugar until light and fluffy. Add the cornstarch (30 g) and mix again until you achieve a smooth paste without lumps.

When the milk is hot (but not boiling), remove it from the heat. Slowly, in a thin stream, pour the hot milk into the egg yolk mixture, constantly whisking vigorously. This process is called tempering and prevents the egg yolks from curdling. Then, pour the entire mixture back into the pot, add freshly brewed espresso (50 ml), and place it over medium heat.

Cook the cream over medium heat, stirring constantly with a whisk, especially at the bottom, to prevent it from burning. After about 3-5 minutes, the cream will start to thicken. Cook it for another minute from the moment the first bubbles appear, until it is very thick, like pudding. Remove from heat, add 25 g of butter and vanilla extract (5 ml), and stir until the butter melts and combines with the cream.

Pour the hot cream into a clean, flat bowl. Cover it with plastic wrap so that the wrap touches the surface of the cream directly. This will prevent a skin from forming. Set aside to cool completely, first at room temperature, and then in the refrigerator for at least 2 hours.

In a dry, clean skillet with a thick bottom or in a saucepan, evenly spread 200 g of sugar. Heat over medium heat, without stirring, until the sugar at the edges begins to melt and takes on an amber color. Then you can gently move the skillet to allow the liquid caramel to coat the dry sugar crystals. Cook until all the sugar has dissolved and achieves a beautiful amber color.

Transfer the cold coffee cream to a bowl and briefly mix or vigorously whisk it to make it smooth and creamy again. Transfer it to a piping bag fitted with a small, round, long nozzle for filling. Make 2-3 small holes in the bottom of each éclair using the nozzle tip or a knife. Insert the tip inside and fill the éclair with cream until you feel it becoming heavy.

Work quickly while the caramel is liquid. Grab each filled éclair by the sides and dip the top into the hot caramel. Pull it out quickly and let the excess caramel drip back into the pan. Turn the éclair over and place it on a rack or parchment paper to let the caramel set.

If you are using nuts, sprinkle them on top of the eclairs immediately after dipping them in caramel, before it has a chance to set. Leave the eclairs at room temperature for about 30 minutes, until the coating has completely hardened. Serve as soon as possible after preparation.