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Homemade Coffee Éclairs

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Homemade Coffee Éclairs feature crisp golden choux shells filled with luscious coffee-infused pastry cream and topped with a glossy espresso glaze. This elegant French-inspired dessert perfectly balances airy texture, creamy filling, and bold coffee flavor.

Ingredients

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

Instructions

  1. Make the Choux Pastry: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then remove from heat and add flour all at once, stirring until a smooth dough forms. Return to low heat for 1–2 minutes to dry the dough slightly. Transfer to a bowl, cool for 5 minutes, then beat in eggs one at a time until glossy and smooth. Pipe 4–5 inch lines onto baking sheets. Bake for 10 minutes, reduce oven to 350°F (177°C), and bake 20–25 minutes more until puffed and golden. Let rest in the turned-off oven with door cracked for 10 minutes before cooling completely.
  2. Make the Coffee Pastry Cream: Heat milk and espresso powder in a saucepan until steaming. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Temper eggs by slowly whisking in hot milk mixture, then return to saucepan and cook until thick and bubbling, about 3–5 minutes. Remove from heat, stir in butter and vanilla, then pour into a bowl, cover with plastic wrap directly on the surface, and refrigerate for 2 hours.
  3. Make the Coffee Glaze: Whisk powdered sugar, brewed coffee, and espresso powder until smooth. Adjust consistency as needed.
  4. Assemble the Éclairs: Slice shells lengthwise or make small holes in the bottom. Pipe chilled pastry cream inside. Dip tops in glaze or spread with a spoon. Let set 15–20 minutes before serving.

Notes

Ensure choux pastry dough cools slightly before adding eggs to prevent scrambling.

Whisk constantly when making pastry cream to avoid lumps.

Fill éclairs just before serving for the crispest texture.

Unfilled shells can be frozen up to 1 month; reheat at 300°F (150°C) for 5–7 minutes to refresh.

Store filled éclairs in the refrigerator for up to 2 days.

Nutrition

Find it online: https://justsosavory.com/homemade-coffee-eclairs/