Mocha Éclairs Recipe

Introduction

Mocha éclairs combine the classic light choux pastry with a rich coffee-infused cream and a glossy mocha glaze. This elegant dessert is perfect for coffee lovers looking for a sophisticated treat that balances sweetness with bold espresso flavors.

Ingredients

• 1 cup Water
• ½ cup Unsalted butter
• 1 cup All-purpose flour
• 4 large Eggs
• ¼ tsp Salt
• 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
• 4 oz Dark chocolate
• ½ cup Heavy cream
• 1 tsp Instant espresso powder
• 1 tbsp Unsalted butter
• 1–2 tbsp Powdered sugar (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a saucepan over medium heat, combine water, butter, and salt. Bring to a rolling boil.
2. Step 2: Remove from heat and add the flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the pan. Let cool for 3 minutes.
3. Step 3: Beat in eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
4. Step 4: Transfer the dough to a pastry bag and pipe 3-inch logs onto a parchment-lined baking sheet, spacing them 2 inches apart.
5. Step 5: Bake for 10 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for another 20–25 minutes until golden and puffed. Cool completely on a wire rack.
6. Step 6: For the coffee pastry cream, heat milk, cream, and half of the granulated sugar in a saucepan until just simmering.
7. Step 7: In a bowl, whisk egg yolks, remaining sugar, flour, espresso powder, vanilla extract, and a pinch of salt until smooth.
8. Step 8: Slowly whisk the hot milk mixture into the yolks to temper them. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.
9. Step 9: Remove from heat, strain through a fine mesh, cover the surface with plastic wrap to prevent a skin, and chill until cold.
10. Step 10: To make the mocha glaze, place dark chocolate in a heatproof bowl. Heat heavy cream with espresso powder until steaming, then pour over chocolate. Let sit for 1 minute before stirring until smooth.
11. Step 11: Stir in butter until melted. If glaze is too thin, whisk in powdered sugar 1 tablespoon at a time until desired thickness is reached.
12. Step 12: Fill a clean pastry bag fitted with a small round tip with the chilled pastry cream. Poke a hole in the bottom of each éclair shell and pipe in cream until they are just full.
13. Step 13: Dip the top of each éclair into the mocha glaze, letting excess drip off. Place on a rack until the glaze sets.
14. Step 14: Arrange on a platter and serve within 2 hours for the best texture and flavor.

Tips & Variations

• For an extra coffee kick, add a splash of coffee liqueur to the pastry cream before chilling.
• Use high-quality dark chocolate for a richer mocha glaze with a smooth finish.
• Pipe the pastry cream gently to avoid breaking the delicate shells.
• Substitute instant espresso with strong brewed coffee powder if preferred.

Storage

Store the assembled éclairs in an airtight container in the refrigerator for up to 2 days. The pastry cream helps keep them moist, but the shells may soften slightly over time. Reheat briefly in a warm oven if you prefer the shells crispier, or enjoy chilled as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough and pipe the éclairs onto the baking sheet, then refrigerate them for a few hours before baking. This can help with your timing but bake directly from the fridge without warming.

Why is the pastry cream important for éclairs?

The pastry cream provides the rich, creamy filling that complements the light choux pastry and mocha glaze. It also balances the flavors and textures, making the éclairs indulgent yet delicate.

Mocha Éclairs Recipe

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★★★★★

4.6 from 92 reviews

Mocha Éclairs combine the light, airy texture of classic French choux pastry filled with a rich coffee-infused pastry cream and topped with a glossy mocha chocolate glaze. This elegant dessert perfectly balances bittersweet chocolate and intense espresso flavors, ideal for coffee and chocolate lovers looking for an impressive treat.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 éclairs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Choux Pastry

• 1 cup Water
• ½ cup Unsalted butter
• 1 cup All-purpose flour
• 4 large Eggs
• ¼ tsp Salt

For the Coffee 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

For the Mocha Glaze

• 4 oz Dark chocolate
• ½ cup Heavy cream
• 1 tsp Instant espresso powder
• 1 tbsp Unsalted butter
• 1–2 tbsp Powdered sugar (optional)

Instructions

1. Preheat and prepare choux dough: Preheat your oven to 400°F (200°C). In a medium saucepan over medium heat, combine the water, unsalted butter, and salt. Bring the mixture to a rolling boil, ensuring the butter is fully melted.
2. Make the dough ball: Remove the saucepan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon or spatula until the dough comes together into a smooth ball and pulls away cleanly from the sides of the pan.
3. Incorporate 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, shiny, and slightly thickened.
4. Pipe the choux pastry: Transfer the dough to a pastry bag fitted with a round tip. Pipe 3-inch long logs onto parchment-lined baking sheets, leaving about 2 inches between each for expansion.
5. Bake the shells: Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 20 to 25 minutes more until the éclairs are golden, puffed, and dry on the outside. Remove from oven and cool completely on a wire rack.
6. Prepare coffee pastry cream: In a saucepan, combine whole milk, heavy cream, and half the granulated sugar. Heat gently until just simmering.
7. Whisk egg mixture: In a separate bowl, whisk together egg yolks, remaining sugar, flour, instant espresso powder, vanilla extract, and a pinch of salt until smooth.
8. Temper and cook cream: Slowly add the hot milk mixture to the egg yolk mixture while whisking continuously to temper the eggs. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.
9. Strain and chill pastry cream: Remove from heat, strain the pastry cream through a fine-mesh sieve to remove lumps. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until completely cold.
10. Make mocha glaze: Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream with instant espresso powder until steaming, then pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy.
11. Finish glaze texture: Stir in unsalted butter until melted and combined. If the glaze is too thin, whisk in powdered sugar one tablespoon at a time until the desired thickness is achieved.
12. Assemble éclairs: Fill a clean pastry bag fitted with a small round tip with the chilled coffee pastry cream. Poke a hole in the bottom of each cooled choux shell and pipe the cream inside until full.
13. Glaze the éclairs: Dip the top of each filled éclair into the mocha glaze, allowing excess to drip off. Place the glazed éclairs on a wire rack to set the glaze.
14. Serve: Arrange éclairs on a serving platter and consume within two hours for optimal texture and freshness.

Notes

• Ensure the choux dough is cool before adding eggs to prevent cooking them prematurely.
• Use high-quality dark chocolate and good instant espresso powder for the best mocha flavor.
• Chilling the pastry cream improves texture and helps it hold inside the éclairs better.
• Éclairs are best enjoyed fresh within a few hours, as the pastry can become soggy over time.
• Optionally dust with powdered sugar if you prefer a sweeter glaze consistency.

Keywords: mocha éclairs, French dessert, choux pastry, coffee pastry cream, mocha glaze