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Mocha Éclairs: Coffee-Infused Pastry Cream Delight

Mocha Éclairs: Coffee-Infused Pastry Cream Delight
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Mocha Éclairs: Coffee-Infused Pastry Cream Delight is a luscious dessert combining bold coffee-flavored pastry cream with light, airy choux pastry and a glossy mocha chocolate glaze. Ideal for coffee lovers, this elegant yet simple éclair recipe offers a perfect balance of rich mocha notes, creamy custard, and a crisp shell, perfect for any occasion from breakfast treats to after-dinner indulgences.

Ingredients

Scale

Choux Pastry

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs

Coffee-Infused Pastry Cream

  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 1/4 cups whole milk
  • 1/4 cup freshly brewed espresso or strong coffee
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Mocha Glaze

  • 4 ounces dark chocolate
  • 2 tablespoons freshly brewed espresso or heavy cream

Additional

  • Heavy cream (for whipping, optional)
  • Cocoa powder, chocolate shavings, or finely ground espresso (for garnish)

Instructions

  1. Prepare the Choux Pastry Dough: Bring water, milk, unsalted butter, and sugar to a boil in a saucepan. Quickly stir in all the flour at once and continue stirring until the dough forms a smooth ball and pulls away from the pan. Remove from heat and incorporate eggs one at a time, beating thoroughly after each addition until the dough is smooth and combined.
  2. Pipe and Bake: Transfer the dough to a piping bag fitted with a large round or star nozzle. Pipe 4-5 inch long strips onto a parchment-lined baking sheet. Bake in a preheated oven at 425°F (220°C) for 10 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 20-25 minutes until the éclairs are golden and puffed. Cool completely.
  3. Make the Coffee-Infused Pastry Cream: Whisk egg yolks with sugar and cornstarch until smooth. Heat whole milk with freshly brewed espresso or coffee until just boiling. Gradually pour the hot coffee mixture into the egg mixture while whisking constantly. Return the mixture to heat and stir continuously until thickened. Remove from heat, stir in butter and vanilla extract, then chill until set.
  4. Assemble the Éclairs: Cut a small slit in each cooled éclair shell. Fill a piping bag with the chilled mocha pastry cream and gently fill each shell until full without bursting the delicate pastry.
  5. Add the Mocha Glaze: Melt dark chocolate with a splash of espresso or cream to create a shiny mocha glaze. Dip the top of each filled éclair into the glaze and allow it to set before serving.

Notes

  • Use freshly brewed espresso for the richest coffee flavor in the pastry cream.
  • Do not open the oven door during the initial baking stage to prevent éclairs from collapsing.
  • Ensure the choux shells are completely cooled before filling to maintain crispness.
  • Adding gelatin to the pastry cream can help it maintain shape longer.
  • Chill éclairs before serving to enhance flavors and improve texture.
  • Store leftover éclairs refrigerated in an airtight container for up to 2 days.
  • You can freeze unfilled choux shells for up to one month; filled éclairs are best fresh.
  • Reheat pastry shells briefly in a warm oven to restore crispness before filling.
  • For vegan or dairy-free versions, substitute milk and butter with plant-based alternatives and use aquafaba or flax eggs if needed.

Nutrition

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

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