There’s something irresistible about the combination of delicate pastry, bold espresso, and luscious cream. Mocha éclairs, with their crisp golden shells, smooth coffee-infused filling, and glossy chocolate glaze, are a tribute to both elegance and indulgence. They are the kind of dessert that makes you pause and savor—not just the taste, but the moment itself.
My first encounter with mocha éclairs was during a rainy October afternoon in Lyon, France. I’d wandered into a quiet patisserie tucked away on a cobbled street, chilled from the drizzle and craving something warm and comforting. A mocha éclair caught my eye—simple, yet stunning. One bite, and I was instantly enveloped in its warmth: the bold coffee notes nestled in creamy custard, the richness of dark chocolate, and the slight crunch of airy choux pastry. It was more than just dessert. It was a memory I’ve returned to time and time again.
In this recipe, I recreate that experience in your home kitchen. Whether you’re an éclair enthusiast or a curious beginner, this is your invitation to make something magical, one delicious bite at a time.
Why You’ll Love This Recipe
- A Parisian Pastry Experience at Home: Channel your inner pâtissier and recreate a patisserie-style dessert with simple, clear steps.
- Rich Coffee Flavor: The espresso powder enhances the depth of the pastry cream and glaze, creating an indulgent treat for coffee lovers.
- Beautiful Presentation: These éclairs look as good as they taste—perfect for celebrations, brunch tables, or gifting.
- Make-Ahead Friendly: Prep the cream and pastry shells in advance to reduce last-minute stress.
- Satisfyingly Textural: From the crisp pastry shell to the silky cream and velvety glaze, every bite offers contrast and harmony.
Ingredients You’ll Need
For the Choux Pastry
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Coffee-Infused Pastry Cream
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 4 large egg yolks
- 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the Mocha Glaze
- 4 oz dark chocolate, chopped
- ½ cup heavy cream
- 1 teaspoon instant espresso powder
How to Make Mocha Éclairs
A Cozy Guide Through Each Step
Let’s take this one slow. Making éclairs is a quiet, rewarding ritual. Put on your favorite playlist, pour yourself a cup of coffee, and enjoy the process.
Step-by-Step Instructions
1. Make the Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil. As soon as the butter has melted, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The mixture will come together quickly into a dough and begin to pull away from the sides of the pan.
Continue stirring for 1-2 minutes to dry out the dough slightly—this step helps it puff up beautifully later.
Let the dough cool for 5 minutes. Transfer it to a large bowl or stand mixer. Beat in the eggs, one at a time, mixing thoroughly between additions. The final dough should be thick, smooth, and glossy.
Spoon into a piping bag fitted with a large round or star tip. Pipe 4-inch lines onto a parchment-lined baking sheet. Leave space between each éclair.
Bake at 400°F (200°C) for 15 minutes. Then reduce heat to 350°F (175°C) and bake for another 20–25 minutes, or until golden brown and hollow. Turn off the oven, crack the door open, and let them cool inside for 10 minutes before removing.
2. Make the Coffee Pastry Cream:
In a saucepan, heat milk, cream, and espresso powder over medium heat until steaming but not boiling.
In a separate bowl, whisk together egg yolks, sugar, flour, and salt until smooth. Slowly pour in the hot milk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened—about 5–7 minutes. Once thick, remove from heat and stir in vanilla.
Transfer the cream to a bowl and press plastic wrap directly onto the surface. Chill in the fridge for at least 2 hours.
3. Make the Mocha Glaze:
Warm the heavy cream in a small saucepan. Once steaming, remove from heat and add chopped chocolate and espresso powder. Let sit 2 minutes, then whisk until smooth and glossy.
4. Assemble the Éclairs:
Once the shells and cream are cool, use a piping bag to fill each éclair with the chilled pastry cream. You can pipe through small holes in the base or slice the éclairs horizontally and fill them like a sandwich.
Dip the tops of the éclairs in the mocha glaze. Set on a wire rack to let the glaze set.
Helpful Tips
- Pipe with Confidence: Keep even pressure on your piping bag for uniform éclairs. Chill the dough for 10 minutes if it’s too loose.
- Steam is Your Friend: Don’t open the oven door early—steam is what helps the pastry puff up.
- Cream Consistency: Your pastry cream should be thick enough to hold its shape but smooth and spreadable.
- Glazing Gracefully: Tilt the éclair slightly and dip just the top. Let excess drip before placing on a rack.
Details
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Notes
- Choux pastry is versatile—use leftovers for cream puffs, cheese gougères, or even profiteroles.
- Adjust the intensity of the espresso to suit your taste. For a milder version, use 1 tablespoon instead of 2.
Nutritional Information (Per Éclair)
- Calories: 280
- Fat: 18g
- Carbohydrates: 25g
- Protein: 5g
- Sugar: 12g
Frequently Asked Questions
Q: Can I use brewed coffee instead of espresso powder?
A: Espresso powder is more concentrated and won’t water down the cream. Brewed coffee isn’t recommended for this reason.
Q: What if my choux pastry doesn’t rise?
A: This is often due to undercooking or opening the oven door too early. Make sure your dough is well-cooked and your oven stays shut during baking.
Q: Can I flavor the cream with other ingredients?
A: Absolutely! Try adding cinnamon, hazelnut extract, or even a bit of orange zest for unique twists.
Storage Instructions
- Filled Éclairs: Keep in the fridge for up to 2 days. Best enjoyed within 24 hours.
- Unfilled Shells: Store at room temperature in an airtight container for 2–3 days or freeze for 1 month.
- Pastry Cream: Store in the fridge for up to 3 days. Do not freeze.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy and coffee-inspired delights:
- Chocolate Custard Layered Cake
- Opera Cake: A Slice of Elegance in Every Bite
- A Slice of Sunshine: The Story Behind This Orange Cheesecake
- Easy Greek Yogurt Lime Cheesecake
Conclusion
These mocha éclairs aren’t just pastries—they’re a celebration of flavor, memory, and joy. They bring the warmth of a coffeehouse, the elegance of French baking, and the love of homemade desserts together in one perfect bite. Whether you’re making them for a birthday, brunch, or rainy day pick-me-up, they always feel like a small luxury worth savoring.
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Mocha Éclairs: A Coffee-Infused French Pastry Cream Delight
Description
There’s something irresistible about the combination of delicate pastry, bold espresso, and luscious cream. Mocha éclairs, with their crisp golden shells, smooth coffee-infused filling, and glossy chocolate glaze, are a tribute to both elegance and indulgence. They are the kind of dessert that makes you pause and savor—not just the taste, but the moment itself.
My first encounter with mocha éclairs was during a rainy October afternoon in Lyon, France. I’d wandered into a quiet patisserie tucked away on a cobbled street, chilled from the drizzle and craving something warm and comforting. A mocha éclair caught my eye—simple, yet stunning. One bite, and I was instantly enveloped in its warmth: the bold coffee notes nestled in creamy custard, the richness of dark chocolate, and the slight crunch of airy choux pastry. It was more than just dessert. It was a memory I’ve returned to time and time again.
In this recipe, I recreate that experience in your home kitchen. Whether you’re an éclair enthusiast or a curious beginner, this is your invitation to make something magical, one delicious bite at a time.
Ingredients
- For the Choux Pastry
-
1 cup water
-
½ cup unsalted butter
-
¼ teaspoon salt
-
1 cup all-purpose flour
-
4 large eggs
- For the Coffee-Infused Pastry Cream
-
2 cups whole milk
-
½ cup heavy cream
-
½ cup granulated sugar
-
4 large egg yolks
-
2 tablespoons all-purpose flour
-
2 tablespoons instant espresso powder
-
1 teaspoon vanilla extract
-
Pinch of salt
- For the Mocha Glaze
-
4 oz dark chocolate, chopped
-
½ cup heavy cream
-
1 teaspoon instant espresso powder
Instructions
1. Make the Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil. As soon as the butter has melted, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon. The mixture will come together quickly into a dough and begin to pull away from the sides of the pan.
Continue stirring for 1-2 minutes to dry out the dough slightly—this step helps it puff up beautifully later.
Let the dough cool for 5 minutes. Transfer it to a large bowl or stand mixer. Beat in the eggs, one at a time, mixing thoroughly between additions. The final dough should be thick, smooth, and glossy.
Spoon into a piping bag fitted with a large round or star tip. Pipe 4-inch lines onto a parchment-lined baking sheet. Leave space between each éclair.
Bake at 400°F (200°C) for 15 minutes. Then reduce heat to 350°F (175°C) and bake for another 20–25 minutes, or until golden brown and hollow. Turn off the oven, crack the door open, and let them cool inside for 10 minutes before removing.
2. Make the Coffee Pastry Cream:
In a saucepan, heat milk, cream, and espresso powder over medium heat until steaming but not boiling.
In a separate bowl, whisk together egg yolks, sugar, flour, and salt until smooth. Slowly pour in the hot milk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened—about 5–7 minutes. Once thick, remove from heat and stir in vanilla.
Transfer the cream to a bowl and press plastic wrap directly onto the surface. Chill in the fridge for at least 2 hours.
3. Make the Mocha Glaze:
Warm the heavy cream in a small saucepan. Once steaming, remove from heat and add chopped chocolate and espresso powder. Let sit 2 minutes, then whisk until smooth and glossy.
4. Assemble the Éclairs:
Once the shells and cream are cool, use a piping bag to fill each éclair with the chilled pastry cream. You can pipe through small holes in the base or slice the éclairs horizontally and fill them like a sandwich.
Dip the tops of the éclairs in the mocha glaze. Set on a wire rack to let the glaze set.
Notes
-
Choux pastry is versatile—use leftovers for cream puffs, cheese gougères, or even profiteroles.
-
Adjust the intensity of the espresso to suit your taste. For a milder version, use 1 tablespoon instead of 2.
