Posted by: Thermador Culinary Team
Culinary enthusiasts are constantly working on their craft, just like an artist, experimenting with flavors, techniques and recipes to create unique and mouth-watering meals for friends and family. Cooking with steam is a hot topic among real cooks who have quickly come to learn that no ultimate kitchen is complete without the power of steam, and no steam oven is complete without the power of convection. Both of these features can be found in Thermador Steam and Convection Ovens!
Thermador is the only brand to offer three steam oven design options, enabling culinary and design enthusiasts to enjoy the power of steam, without sacrificing the aesthetic appeal they desire in their kitchens. The combination of convection and steam is meant to reduce cooking time, with convection circulating hot air for better browning while steam adds moisture to help keep food moist and juicy and full of flavor. Steam is also a healthier way of cooking, because there is no need to add extra butter or oil, and more essential nutrients are retained within the food.
Culinary enthusiasts can prepare sophisticated appetizers, delicious soups, elaborate side dishes, juicy meat dishes, sweet treats, breads and so much more in Combination Mode with the steam and convection oven.
This sweet and crispy dessert is a wonderful example of how the power of Combination Mode can create ultimate results!
This recipe makes ten éclairs.
Ingredients for the éclairs:
6 ounces of water
2 tablespoons and 1 teaspoon of butter
1 teaspoon vanilla
1 pinch of salt
¾ cups flour
2 medium eggs
Ingredients for the filling:
¾ cups whipping cream
1 ½ teaspoon instant coffee powder
1-2 teaspoon sugar
Ingredients for the coating:
¾ cups sugar
1-2 teaspoon instant coffee powder
1 teaspoon rum
Start by preheating your Thermador Steam and Convection oven. In the meantime bring the water, butter, vanilla and salt to a boil in a saucepan. Remove from heat and add all the flour in at once making sure to stir well. Reduce the heat and continue to stir the dough on the hotplate until it easily comes away from the bottom of the pan. Remove from the pan from the heat and stir in one egg. Gradually mix in the remaining eggs.
Line a baking pan with parchment paper and place the dough into a piping bag with a large star-shaped nozzle. Pipe out finger-length strips of dough, leaving space in between each strip. Start close to the edge, as the éclairs rise very well when exposed to the steam in the oven. Slide in the baking pan at level 2 and bake with combination at 400° F for 20 minutes.
To make the filling, beat the whipping cream, coffee powder and sugar until stiff and spoon into a different piping bag. Immediately after baking, slice open the éclairs with a serrated knife and leave to cool.
To make the glaze, stir together the sugar, a teaspoon of hot water, the coffee powder and rum – spread this combination over the top half of each éclair. Pipe the filling into the bottom half of each éclair then replace the top!
These delicious éclairs are best served with a hot cup of coffee, or a fine vintage wine!