Coffee buttercream eclairettes



  • 130g of egg whites
  • 100g S00
  • 100g S00
  • 100g of almond powder
  • 25g of flour
  • Crushed almonds flakes
  • Tempered chocolate

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


  • 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.

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