Mocha Éclairs (Coffee-Infused Pastry Cream Delight)

Why You’ll Love This Recipe

These éclairs are elegant yet approachable, making them a fantastic dessert for dinner parties, special occasions, or a weekend baking project. The light and airy pastry pairs beautifully with the rich, coffee-flavored cream, creating a balance of textures and flavors. Each bite is a delightful combination of crisp, creamy, and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry Shells:
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
4 large eggs
¼ tsp salt

For the Coffee-Infused Pastry Cream:
2 cups whole milk
½ cup heavy cream
½ cup granulated sugar
4 large egg yolks
2 tbsp all-purpose flour
2 tbsp instant espresso powder
1 tsp vanilla extract
Pinch salt

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water, butter, and salt to a boil.
3. Reduce heat and stir in the flour all at once, mixing until the dough forms a smooth ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
6. Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet.
7. Bake for 10 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake for 20–25 minutes until golden and puffed. Let cool completely.

For the Coffee-Infused Pastry Cream:
8. In a saucepan, heat milk, heavy cream, and espresso powder until steaming but not boiling.
9. In a separate bowl, whisk together egg yolks, sugar, flour, and a pinch of salt until pale and thick.
10. Gradually pour the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs.
11. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
12. Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap pressed against the surface and chill until set.

Assembling the Éclairs:
13. Slice cooled choux shells lengthwise.
14. Pipe the coffee pastry cream into the bottom halves of the shells.
15. Place the tops back on and drizzle with chocolate glaze (optional).

Servings and timing

This recipe makes about 12 éclairs.
Prep time: 30 minutes
Cook time: 35 minutes
Cooling/Chilling: 1 hour
Total time: 2 hours 5 minutes

Variations

• Add a chocolate glaze made with melted dark chocolate and cream for extra indulgence.
• Replace espresso powder with strong brewed coffee for a milder flavor.
• Infuse the cream with a touch of cocoa powder for a mocha twist.
• Try flavored extracts like almond or hazelnut for unique versions.
• Dust with powdered sugar instead of glaze for a lighter finish.

Storage/Reheating

Store filled éclairs in the refrigerator in an airtight container for up to 3 days. Unfilled choux shells can be stored at room temperature in an airtight container for 2 days, or frozen for up to 2 months. To refresh shells, warm them in a 300°F oven for 5–7 minutes before filling. Avoid reheating filled éclairs, as the cream may split.

FAQs

Can I make the pastry cream ahead of time?

Yes, you can prepare it up to 2 days in advance and keep it chilled until ready to use.

Why did my choux pastry collapse?

The shells may collapse if underbaked. Make sure they are golden brown and firm before removing them from the oven.

Can I freeze éclairs?

Yes, freeze the unfilled pastry shells. Do not freeze filled éclairs, as the cream does not thaw well.

Can I make mini éclairs with this recipe?

Absolutely. Pipe smaller strips and reduce the baking time by about 5 minutes.

How do I get glossy tops on the éclairs?

You can brush the dough with an egg wash before baking for a shinier finish.

What can I use instead of espresso powder?

Instant coffee granules or a reduced shot of strong brewed espresso can be substituted.

Why is my pastry cream lumpy?

It may have overcooked. Whisk constantly and strain through a sieve to smooth it out.

Can I use cornstarch instead of flour in the pastry cream?

Yes, cornstarch can be used for a lighter texture substitute equal amounts.

How do I pipe éclairs evenly?

Hold the piping bag steady and use consistent pressure. Marking lines on parchment beforehand can help.

Can I flavor the cream with chocolate instead of coffee?

Yes, stir in melted chocolate after thickening the cream for a chocolate variation.

Conclusion

Mocha Éclairs are an elegant dessert that combines airy choux pastry with a luxurious coffee-infused pastry cream. They’re perfect for impressing guests or treating yourself to a bakery-style indulgence at home. With a little patience and practice, you’ll have a tray of irresistible éclairs that taste as good as they look.

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