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Mocha Éclairs (Coffee-Infused Pastry Cream Delight)

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Mocha Éclairs are elegant pastries made with crisp choux shells filled with rich coffee-infused pastry cream and finished with a chocolate glaze. They’re the perfect indulgence for coffee and dessert lovers alike.

Ingredients

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

4 large eggs

1/4 tsp salt

2 cups whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

4 large egg yolks

2 tbsp all-purpose flour

2 tbsp instant espresso powder

1 tsp vanilla extract

Pinch salt

Instructions

  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 a smooth ball forms.
  4. Remove from heat and let cool for 5 minutes.
  5. Beat in eggs one at a time until dough is smooth and glossy.
  6. Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the 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. Cool completely.
  8. For the pastry cream: Heat milk, cream, and espresso powder in a saucepan until steaming.
  9. In a bowl, whisk egg yolks, sugar, flour, and salt until pale and thick.
  10. Slowly pour hot milk mixture into yolks, whisking constantly.
  11. Return to saucepan and cook over medium heat, whisking until thickened.
  12. Remove from heat, stir in vanilla, cover with plastic wrap, and chill until set.
  13. Slice cooled choux shells lengthwise.
  14. Pipe coffee pastry cream into the bottoms of the shells.
  15. Replace tops and drizzle with chocolate glaze if desired.

Notes

Brush shells with egg wash before baking for glossy tops.

Substitute espresso powder with strong brewed coffee for milder flavor.

Use cornstarch instead of flour for a lighter pastry cream.

Add cocoa powder to cream for a mocha twist.

Unfilled shells can be frozen and refreshed in the oven before filling.

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