Eclairs filled with coffee cream with icing

Preparation

1. Let's make the pastry cream. In our Thermomix glass we put the 175 ml of coffee diluted in water, the 100 ml of milk, 200 g of whipping cream, 150 g of sugar, 4 egg yolks, 40 g of cornstarch and the tablespoon of vanilla extract. We schedule it for 30 seconds at speed 3,5.

2. Without uncovering we return to program so that it cooks: 9 minutes at 90 ° at speed 3.

3. When we have it ready, we take it out of the glass and reserve it to cool down and finish curdling. We clean the glass.

4. Let's make the choux pastry. Add the 125 ml of water, 125 ml of milk and 100 g of butter. We schedule it for 3 minutes at 110 ° at speed 1.

5. As soon as the lid is lifted and the mixture is steaming, we will pour in the 150 g of wheat flour at once. We program 40 seconds at speed 3.

6. We will begin to add the eggs and we will do it one by one. We throw the first egg and program during 40 seconds at speed 3. We add the second and reprogram 40 seconds at speed 3. This is how we will do it with the following eggs and programming the same.

7. The resulting cream should be thick and sticky. We will put it inside a pastry bag with a wide curly nozzle. Prepare a tray that can go in the oven and place a silicone mat or baking paper on its base.

8. We heat the oven to 180 °. We take the pastry bag and start making the eclairs. You have to do them slowly and straight, while pushing the dough to make it come out.

9. We put it in the middle of the oven, with heat up and down and for approximately 15 minutes. They should be golden and firm. Once baked, let them cool.

10. We fill the eclair with the help of another pastry bag. In this case, it does not need to have a nozzle, but it can be opened so that it has a small opening and can enter inside the cake. There is no problem filling it, since they are hollow inside.

11. Let's prepare the glaze: put all the icing sugar in a bowl, add the spoonful of cream cheese and the coffee little by little. You have to stir the mixture so that it takes shape, it has to be thick and without lumps.

12. Cover the cakes with the glaze and let dry again. We can put it in the fridge until serving time.