Mini Double Chocolate Éclairs

Directions

1. Step 1

   Whisk together the whole milk, vanilla extract, granulated sugar, cornstarch, kosher salt, and 4 large egg yolks until well combined to begin the chocolate pastry cream.

2. Step 2

   Pour mixture into a medium sauce pot on medium high heat.

3. Step 3

   Whisk constantly so that the mixture does not burn.

4. Step 4

   Whisk in the dark chocolate chunks and instant coffee powder once the mixture has thickened.

5. Step 5

   Remove from heat and whisk in the butter until well combined, then pour into a bowl fitted with a mesh strainer. Strain the mixture into the bowl.

6. Step 6

   Place a sheet of plastic wrap on top of the pastry cream and set in the refrigerator for 2 to 3 hours, or until chilled.

7. Step 7

   Combine ½ cup unsalted butter, water, ½ cup milk, salt, and granulated sugar into a medium pot to begin the éclairs.

8. Step 8

   Cook on medium heat until butter is fully melted, then add in the flour.

9. Step 9

   Stir and cook for about 8 minutes or until dough firms up while leaving residue on the bottom of the pot.

10. Step 10

    Remove the dough from the pot and transfer to a large bowl. Spread the dough out so that it can release steam and cool down.

11. Step 11

    Add in the beaten egg a little at a time once the dough has cooled down to room temperature. Mix the dough thoroughly before adding more beaten egg.

12. Step 12

    Fit a piping bag with a large star tip, then add the dough into the bag.

13. Step 13

    Pipe 4-inch-long logs onto the parchment paper

14. Step 14

    Remove the crisper plate from the COSORI Air Fryer basket and place the parchment paper directly into the air fryer basket.

15. Step 15

    Select the Bake function, adjust temperature to 370°F and time to 12 minutes, then press Start/Pause.

16. Step 16

    Remove when done and immediately use the skewer to pierce two holes on the underside of the éclairs to release steam. Set the éclairs aside to cool while you make the ganache.

17. Step 17

    Place an oven-safe bowl over a small pot of boiling water and add in the dark chocolate chunks.

18. Step 18

    Mix in 2 tablespoons of unsalted butter once the chocolate has melted and stir until fully incorporated.

19. Step 19

    Remove the pastry cream from the refrigerator and stir to loosen it up, then add it into a piping bag fitted with the round piping tip. Pipe the filling into the éclairs.

20. Step 20

    Invert the éclairs into the chocolate ganache, flip over and garnish with dried strawberries if using, and set on a plate.

21. Step 21

    Chill in refrigerator for 5 to 10 minutes so that the chocolate is set, then serve.