These Mocha Éclairs are a perfect indulgence for coffee lovers and pastry aficionados. Light, airy choux pastry shells are filled with a velvety coffee-infused pastry cream, then topped with a glossy mocha glaze. The blend of rich espresso flavor with the classic French technique makes these éclairs an irresistible treat that’s both elegant and delicious.
Why You’ll Love This Recipe
These Mocha Éclairs combine the best of both worlds: the rich depth of coffee flavor and the delicate, airy texture of a perfectly made éclair. The crisp choux pastry shells puff up beautifully in the oven, providing the perfect vessel for the creamy, coffee-infused pastry cream. The mocha glaze adds the finishing touch with its shiny, bittersweet richness that makes each bite even more decadent. Whether you’re serving them at a special occasion or simply enjoying them as a delightful treat, these éclairs are sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Choux Pastry Shells:
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1 cup water
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½ cup unsalted butter
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1 cup all-purpose flour
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4 large eggs
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¼ teaspoon salt
For the Coffee-Infused Pastry Cream:
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2 cups whole milk
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½ cup heavy cream
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½ cup granulated sugar
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4 large egg yolks
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2 tablespoons all-purpose flour
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2 tablespoons instant espresso powder
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1 teaspoon vanilla extract
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Pinch of salt
For the Mocha Glaze:
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4 oz dark chocolate
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½ cup heavy cream
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1 teaspoon instant espresso powder
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1 tablespoon unsalted butter
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1–2 tablespoons powdered sugar (optional, for adjusting sweetness and consistency)
Instructions
Step 1: Make the Choux Pastry
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Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Prepare the dough: In a saucepan over medium heat, combine water, butter, and salt. Bring to a rolling boil. Once boiling, remove from heat, add the flour all at once, and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
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Cool and add eggs: Let the dough cool for about 3 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
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Pipe the dough: Transfer the dough to a pastry bag and pipe 3-inch logs onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake: Bake at 400°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20–25 minutes, or until golden and puffed. Let the éclairs cool completely on a wire rack.
Step 2: Prepare the Coffee Pastry Cream
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Heat the milk and cream: In a saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until just simmering.
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Whisk the egg mixture: In a separate bowl, whisk the egg yolks, remaining sugar, flour, espresso powder, vanilla extract, and salt until smooth.
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Temper the egg yolks: Slowly whisk the hot milk mixture into the egg yolk mixture to temper the eggs. Then return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens and starts to bubble.
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Cool the cream: Remove from heat, strain the cream through a fine mesh sieve to remove any lumps, and cover the surface with plastic wrap to prevent a skin from forming. Chill the pastry cream until completely cool.
Step 3: Make the Mocha Glaze
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Melt the chocolate: Place the dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream with the instant espresso powder until steaming. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth.
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Finish the glaze: Stir in the butter until fully melted and smooth. If the glaze is too thin, whisk in powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency.
Step 4: Assemble the Éclairs
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Fill the éclairs: Fit a pastry bag with a small round tip and fill it with the chilled coffee pastry cream. Poke a small hole in the bottom of each éclair shell and pipe in the cream until the éclair is just full.
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Glaze the éclairs: Dip the top of each filled éclair into the mocha glaze, letting any excess drip off. Place the éclairs on a rack until the glaze sets.
Step 5: Serve and Enjoy
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Arrange the éclairs on a platter and serve immediately, or let them sit for 5 minutes to come to room temperature for optimal flavor. Best enjoyed within 2 hours for the best texture.
Servings and Timing
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Servings: 12 éclairs
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Prep Time: 25 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 15 minutes
Variations
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Flavor Variation: Swap the instant espresso powder for finely ground coffee for a more robust coffee flavor.
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Nutty Éclairs: Add crushed hazelnuts or almonds on top of the glaze for a delightful crunch and extra flavor.
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Vegan Version: For a vegan twist, use dairy-free butter and milk alternatives, as well as a non-dairy cream option for the pastry cream and glaze.
Storage/Reheating
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Storing: Store any leftover éclairs in the refrigerator for up to 24 hours. The éclairs are best enjoyed fresh but will still be delicious the next day.
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Freezing: You can freeze the baked and unfilled éclairs. Once cooled, store them in an airtight container in the freezer for up to 1 month. To serve, thaw and then fill with fresh pastry cream before glazing.
FAQs
1. Can I make the pastry cream ahead of time?
Yes, the pastry cream can be made a day in advance and stored in the fridge. Just make sure to cover the surface with plastic wrap to prevent a skin from forming.
2. Can I use store-bought pastry cream?
While homemade pastry cream yields the best texture and flavor, you can use store-bought pastry cream in a pinch. However, it may not have the same richness and flavor depth.
3. Can I make the choux pastry ahead of time?
The choux pastry is best baked fresh, but you can store the shells in an airtight container at room temperature for up to 2 days. Recrisp them in the oven at 350°F for 5-7 minutes before filling.
4. How do I prevent the éclairs from becoming soggy?
The éclairs are best served soon after glazing to ensure they remain crisp. If you’re making them in advance, store them in the fridge and allow them to come to room temperature before serving.
5. Can I use a different flavor for the glaze?
Certainly! You can experiment with different flavors, such as vanilla, caramel, or even a fruit glaze, for a different twist on this classic treat.
Conclusion
Mocha Éclairs are the perfect indulgence for anyone who loves coffee and pastries. With delicate choux pastry, rich coffee pastry cream, and a glossy mocha glaze, these éclairs bring a sophisticated twist to a traditional French dessert. Whether you’re serving them for a special occasion or simply enjoying a coffee-infused treat, these éclairs will surely impress with their elegance and delicious flavor.
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Mocha Éclairs: Coffee-Infused Pastry Cream Delight
- Total Time: 1 hour 15 minutes
- Yield: 12 éclairs
- Diet: Vegetarian
Description
These Mocha Éclairs are a perfect combination of delicate choux pastry shells, velvety coffee-infused pastry cream, and a glossy mocha glaze. With rich espresso flavor and a French pastry technique, these éclairs are ideal for coffee lovers who crave a sophisticated dessert. A perfect indulgence for any occasion!
Ingredients
For the Choux Pastry Shells:
1 cup water (liquid base for dough)
½ cup unsalted butter (adds richness)
1 cup all-purpose flour (gives structure)
4 large eggs (binds and puffs the shells)
¼ tsp salt (enhances flavor)
For the Coffee-Infused Pastry Cream:
2 cups whole milk (creamy base)
½ cup heavy cream (extra richness)
½ cup granulated sugar (sweetens without overpowering coffee)
4 large egg yolks (adds velvety thickness)
2 tbsp all-purpose flour (stabilizes the cream)
2 tbsp instant espresso powder (intense coffee flavor)
1 tsp vanilla extract (warm aromatic depth)
Pinch salt (balances flavors)
For the Mocha Glaze:
4 oz dark chocolate (bittersweet for shine)
½ cup heavy cream (melts chocolate into a smooth glaze)
1 tsp instant espresso powder (boosts mocha taste)
1 tbsp unsalted butter (adds gloss and smoothness)
1–2 tbsp powdered sugar (optional, to adjust sweetness/consistency)
Instructions
Make the Choux Pastry:
Preheat the oven to 400°F (200°C).
In a saucepan over medium heat, combine water, butter, and salt. Bring to a rolling boil.
Remove from heat and add flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the pan.
Let the dough cool for 3 minutes. Beat in eggs one at a time, mixing well after each, until the dough is smooth and shiny.
Transfer the dough to a pastry bag fitted with a small round tip and pipe 3-inch logs onto a parchment-lined baking sheet, spacing them 2 inches apart.
Bake at 400°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20-25 minutes until golden and puffed. Cool completely on a wire rack.
Prepare the Coffee Pastry Cream:
In a saucepan, combine milk, cream, and half of the sugar. Heat until just simmering.
In a bowl, whisk the egg yolks, remaining sugar, flour, espresso powder, vanilla, and salt until smooth.
Slowly whisk the hot milk mixture into the yolks to temper, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling.
Remove from heat, strain through a fine mesh sieve, cover the surface with plastic wrap to prevent a skin, and chill until cold.
Make the Mocha Glaze:
Place the dark chocolate in a heatproof bowl.
In a small saucepan, heat the cream with espresso powder until steaming. Pour over the chocolate and let sit for 1 minute, then stir until smooth.
Stir in the butter until fully melted. If the glaze is too thin, whisk in powdered sugar 1 tablespoon at a time until the desired consistency is reached.
Assemble the Éclairs:
Fill a clean pastry bag with the chilled pastry cream and fit it with a small round tip. Poke a hole in the bottom of each choux shell and pipe in the cream until just full.
Dip the top of each éclair into the mocha glaze, letting excess drip off. Place on a rack until the glaze sets.
Serve:
Arrange the éclairs on a platter and serve within 2 hours for best texture.
Notes
Advance Prep: The pastry and cream can be made a day ahead and stored separately. Glaze just before assembling.
Flavor Variation: For a more robust coffee note, swap the instant espresso powder for finely ground coffee beans.
Storage: Store assembled éclairs in a covered container in the fridge for up to 24 hours.
Serving Tip: Allow chilled éclairs to sit at room temperature for 5 minutes before serving for optimal flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
