Description
Indulge in these Mocha Éclairs, a sophisticated coffee-infused French pastry featuring light and airy choux pastry filled with a luscious mocha pastry cream, topped with a smooth coffee glaze and optional melted semisweet chocolate for extra decadence. Perfect for dessert lovers seeking a delightful blend of coffee and chocolate flavors in every bite.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1/4 teaspoon salt
Mocha Pastry Cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, cold
Mocha Glaze
- 1 cup powdered sugar
- 2 tablespoons brewed strong coffee, cooled
- 2 ounces semisweet chocolate, melted (optional)
Instructions
- Prepare Choux Pastry: Preheat the oven to 400°F and line two baking sheets with parchment paper. In a medium saucepan over medium heat, combine butter, water, and salt. Bring to a boil. Add the flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the pan sides. Remove from heat and let cool for 5 minutes.
- Incorporate Eggs: Add eggs one at a time to the cooled dough, mixing thoroughly after each addition until the mixture is smooth, glossy, and well combined.
- Pipe and Bake: Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto prepared baking sheets. Bake for 30 to 35 minutes until puffy and golden brown. Let éclairs cool completely on a wire rack.
- Make Mocha Pastry Cream: Heat the milk in a saucepan until steaming. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and espresso powder until smooth. Gradually whisk hot milk into the egg mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Finish Pastry Cream: Remove from heat, stir in vanilla extract. Press plastic wrap directly onto surface to prevent skin formation and refrigerate until fully chilled.
- Whip Cream and Fold: Whip cold heavy cream to soft peaks. Gently fold whipped cream into chilled pastry cream until combined and smooth.
- Assemble Éclairs: Slice cooled éclairs horizontally. Pipe or spoon mocha cream filling inside.
- Prepare and Apply Glaze: In a small bowl, whisk powdered sugar and brewed coffee until smooth. Drizzle or spoon glaze over the tops of filled éclairs. Optionally, drizzle melted semisweet chocolate for added richness.
- Set and Serve: Allow glaze to set before serving. Enjoy immediately for best texture and flavor.
Notes
- Do not open the oven during baking to prevent éclairs from collapsing.
- For a stronger coffee flavor, increase espresso powder to 2 1/2 teaspoons in the pastry cream.
- Éclairs are best served on the same day they are filled to maintain optimal texture.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
