Tuesday, September 6, 2011

COFFEE ECLAIR







On a roll now with our new eclairs. The newest member of the family being what I believe to be one of my favorite things to eat: a coffee eclair. We simply combine pastry cream with soluble coffee crystals (VIA, of course, not Sanka or Nescafe... not that there's anything wrong with those brands...) which flavor the cream very intensely. The glaze also also contains coffee but in liquid form (thank you Trablit).





Enjoy. I certainly did... about two or three.

7 comments:

  1. MMmmmmmm, i love you trablit and fondant, wish i had a coffee eclair right now

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  2. this reminds me of the nuns you were experimenting with last spring when i was in apple pie. i can remember you asking the class whether we liked the poured as opposed to the rolled fondant because you just couldnt decide. awesome work chef, i definitely miss being under your guidance and around your creativity. best

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  3. Chef Migoya,

    Please check your last post on your previous blog, Being Fergus Henderson.

    =]

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  4. Hi Ashley. We can certainly discuss FG. You know where to find me.

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  5. Thank you very much Chef. I'll stop by soon.

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  6. The glazing is impeccable Chef. As always thanks.

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  7. Good night Chef my name is Charbel and im from Venezuela, im a big fan of you, i really enjoy your work. Im an amateur pastry Chef and i have one of your books, The Modern Cafe, and its like my bible ! =) Thank you very much

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