Recipe

Coffee buttercream eclairettes

For the filling: Use the buttercream recipe and add the coffee aromas.

1
Mix the almond powder with 100g of S00 and 25g of sifted flour.
2
Whisk the egg whites adding the S00 gradually to obtain a shiny meringue.
3
Delicately add the mixture of almond powder, S00, flour, egg whites using a spatula. The mixture must be smooth without mixing it too much.
4
Set on a plate covered with baking paper using a 10mm piping bag with 7 cm sticks.
5
Sprinkle the surface of the eclairettes with the crushed almond flakes.
6
Bake in an oven at 170 °C for 17 minutes. The baking time may vary depending on the oven.
7
Leave to cool on the plates.
8
Using a pastry bag, garnish half the eclairettes with the coffee butter cream, place the rest of the eclairettes on the garnished eclairettesand push down lightly.
9
Dip the two biscuits in the tempered dark chocolate and leave to dry on a shelf. .