Espresso cream

Name: Espresso cream
Cook time: 30 min
Ingredients: 180ml cream 45 per cent fat; 180ml cream 35 per cent fat; 30ml strong espresso coffee; 6 large egg yolks; 2 tbsp cornflour; 80g castor sugar

August 14, 2013

Use this espresso cream as you would custard, or as a dipping cream for pastries.Marina Oliphant

Time:< 30 mins

This custard will thicken and set once it is fully chilled, making it perfect for spreading on eclairs. For the impatient, dipping the cooked choux in the espresso cream is almost as good.

Ingredients

180ml cream 45 per cent fat
180ml cream 35 per cent fat
30ml strong espresso coffee
6 large egg yolks
2 tbsp cornflour
80g castor sugar

Method

1. Bring creams to a simmer in a saucepan then add espresso, stir and take off heat.
2. Whisk egg, cornflour and sugar together until pale, then gradually whisk in cream.
3. Return to the stove over a medium heat and cook, stirring constantly, until thickened. Take off heat and cool, then cover with cling film, laying it directly on top of the custard to stop a skin forming. Chill in the fridge.
*This espresso cream is perfect for spreading on eclairs. For Karen Martini's eclair recipe, click here.

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