It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Éclair Coffee Vanille

Éclair Coffee Vanille recipe

29 May 2019



  1. Creamy Vanilla 
  2. Hazelnut Biscuit  
  3. Uganda coffee Mousse 
  4. Short Crust 
  5.  Chocolat Rust Glaze

1. Creamy Vanille


  • Gelatin Powder 8g 
  • Water 35g 
  • Milk 400g 
  • Fresh Cream 35% 400g 
  • Vanille 2pc 
  • Egg Yolk 122g 
  • Sugar 80g 
  • Belcolade Blanc Intense 440g 
  • Belcolade PPP Cacao Butter 25g

Working method

  1. Boil the milk, cream and vanilla. 
  2. Add the pre mixed sugar and egg yolk. 
  3. Reaches a temperature of 85°C. 
  4. Add presoaked gelatin. 
  5. Pour into the chocolate and cacao butter.

2. Helzenut Biscuit


  • Egg white 200g 
  • Icing sugar 200g 
  • Flour 80g 
  • PatisFrance Hazelnut powder 120g

Working method

  1. Whip the egg whites to obtain fluffy mass. 
  2. Add flour and hazelnut flour and mix to obtain homogenous dough. 
  3. Cool it down and spread on the silicon baking sheet. 
  4. Bake 12-15 min at 180°С.

3. Uganda Mousse


  • Fresh Cream 35% 500g 
  • Coffee beans 70g  
  • Fresh Whipped Cream 35 % 500g 
  • Belcolade Origins Uganda 80% 370g

Working method

  1. Boil the fresh cream and infuse the crushed coffee beans. 
  2. Re boil and pour onto the Belcolade Origins Uganda 80
  3. When the blend reaches 38°C, add the whipped cream by using a spatula.

4. Short Crust


  • Butter 400g 
  • Eggs 100g 
  • Vanilla QS Salt 5g 
  • Puratos Tegral Patacrout 1000g

Working method

  1. Mix the Tegral Patacrout with the Butter. 
  2. Add the eggs and other ingredients. 
  3. Mix until you obtain a firm homogenous mass. 
  4. Keep in the fridge Laminate the short crust at 2,5mm and cut Éclair shapes.

5. Chocolate Rust Glaze


  • Milk 150g 
  • Glucose 250g 
  • Gelatine Powder 12g 
  • Water 72g 
  • Yellow colour 3g 
  • Red colour 1g 
  • Belcolade Lait Selection 450g 
  • Puratos Miroir Neutraal 500g

Working method

  1. Boil the milk with the glucose and pour on to the chocolate. 
  2. Add the pre-soaked gelatine leaves and mix in the Miroir Neutral and colours.
  3. Homogenise with a hand blender and remove air bubbles. 
  4. Leave to crystalise overnight. 
  5. Apply the glaze at 38°C on a frozen mousse cake. 

Tip: depending size to glaze please add some water to make the glaze a bit more liquid