Homemade Coffee Éclairs

Homemade Coffee Éclairs are elegant, indulgent pastries that bring together crisp, golden choux shells, creamy coffee-infused filling, and a glossy espresso glaze. I love how every bite delivers the perfect mix of textures — airy pastry, smooth custard, and a rich coffee finish that’s both sophisticated and comforting.

Why You’ll Love This Recipe

I adore these éclairs because they combine the art of classic French baking with the deep, aromatic flavor of coffee. The choux pastry is light yet sturdy enough to hold the luscious coffee pastry cream, and the glaze adds that final café-inspired touch. I love making these for special occasions or weekend projects — they always impress and taste like something straight from a Parisian patisserie.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Choux Pastry (Éclair Shells):
1/2 cup (120ml) water
1/2 cup (120ml) whole milk
1/2 cup (113g) unsalted butter, cubed
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs, room temperature

For the Coffee Pastry Cream (Filling):
2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
4 large egg yolks
1/4 cup (30g) cornstarch
2 tablespoons instant espresso powder
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For the Coffee Glaze:
1 cup (120g) powdered sugar
2 tablespoons strong brewed coffee (cooled)
1 teaspoon instant espresso powder

Directions

1. Make the Choux Pastry:
   • Preheat the oven to 400 °F (200 °C). Line two baking sheets with parchment paper.
   • In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil over medium heat.
   • Once the butter is melted, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
   • Return the pan to low heat and cook for another 1–2 minutes to dry the dough slightly.
   • Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
   • Beat in the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy. The consistency should be thick but pipeable.
   • Transfer the dough to a piping bag fitted with a large round or French tip and pipe 4–5 inch long lines onto the prepared baking sheets, spacing them about 2 inches apart.
   • Bake for 10 minutes, then reduce the oven temperature to 350 °F (177 °C) and bake another 20–25 minutes, until puffed and golden brown.
   • Turn off the oven, crack the door open slightly, and let the éclairs rest inside for 10 minutes to prevent collapse. Then cool completely on a wire rack.
2. Make the Coffee Pastry Cream:
   • In a medium saucepan, heat the milk and espresso powder over medium heat until steaming but not boiling.
   • In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale.
   • Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
   • Pour everything back into the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 3–5 minutes.
   • Remove from heat and stir in the butter and vanilla extract until smooth.
   • Pour the pastry cream into a clean bowl, press plastic wrap directly on the surface, and refrigerate for at least 2 hours until fully chilled.
3. Make the Coffee Glaze:
   • In a small bowl, whisk together powdered sugar, brewed coffee, and espresso powder until smooth. Adjust the consistency with more sugar for a thicker glaze or more coffee for a thinner one.
4. Assemble the Éclairs:
   • Slice each éclair shell lengthwise or poke small holes in the bottom for filling.
   • Transfer the chilled pastry cream into a piping bag fitted with a round tip and pipe it into the shells.
   • Dip the tops of the éclairs into the coffee glaze or spread it over the surface with a spoon.
   • Let them set for about 20 minutes before serving for the glaze to firm up.

Servings and Timing

This recipe makes about 10–12 éclairs.

• Prep time: 30 minutes
• Baking time: 35 minutes
• Chilling time: 2 hours
  Total time: approximately 3 hours

Variations

• Mocha Éclairs: Add 2 tablespoons of melted dark chocolate to the coffee glaze for a mocha twist.
• Vanilla Filling: Substitute the coffee pastry cream with classic vanilla pastry cream for a milder flavor.
• Caramel Glaze: Replace the coffee glaze with a salted caramel drizzle for a sweet and salty combo.
• Mini Éclairs: Pipe smaller choux shells for bite-sized versions — perfect for parties.
• Whipped Cream Blend: Fold a little whipped cream into the pastry cream for a lighter texture.

Storage/Reheating

I store the assembled éclairs in the refrigerator for up to 2 days. To keep the shells crisp, I sometimes fill them just before serving. The unfilled choux shells can be stored in an airtight container at room temperature for 1 day or frozen for up to 1 month. To refresh frozen shells, I reheat them in a 300 °F (150 °C) oven for 5–7 minutes. I don’t reheat filled éclairs — they’re best served cold.

FAQs

Why did my choux pastry deflate after baking?

That usually happens if they were underbaked or cooled too quickly. I make sure they’re golden all over and leave them in the turned-off oven with the door slightly open to dry out.

Can I make the pastry cream ahead of time?

Yes, I often make it a day ahead. It keeps perfectly in the fridge for up to 3 days.

What if my pastry cream is too thick?

I whisk in a tablespoon of milk at a time until it reaches a smooth, pipeable consistency.

Can I use instant coffee instead of espresso powder?

Yes, but espresso powder has a stronger, richer flavor. If using instant coffee, I double the amount.

How do I pipe éclairs evenly?

I mark lines on the parchment paper as a guide or use a template underneath for consistent sizes.

Can I freeze filled éclairs?

No, I don’t recommend freezing filled éclairs — the filling can separate when thawed.

How do I know when the choux pastry is ready to add eggs?

It should form a cohesive ball and leave a thin film on the bottom of the pan. If it’s too hot, the eggs may scramble.

Can I make a different glaze flavor?

Absolutely. I sometimes use chocolate ganache, vanilla icing, or caramel glaze instead of coffee.

Can I use low-fat milk in the pastry cream?

You can, but I prefer whole milk for a creamier, richer filling.

How long should the glaze set before serving?

About 15–20 minutes at room temperature — just enough for a light sheen and slightly firm surface.

Conclusion

I love how these Homemade Coffee Éclairs combine the elegance of French pastry with the irresistible depth of coffee flavor. Each bite delivers a perfect balance of crisp shell, creamy filling, and rich glaze. Whether I’m baking them for a celebration or just to indulge a coffee craving, they never fail to impress — both in flavor and presentation.

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