Why You’ll Love This Recipe

I adore how these mocha éclairs marry airy pâte à choux shells with silky coffee-kissed pastry cream and a glossy chocolate-espresso glaze. They’re surprisingly doable at home, feel like a pastry-shop indulgence, and deliver that mocha pick-me-up in every creamy bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pâte à choux

Water
Whole milk
Unsalted butter, cubed
Granulated sugar
Salt
All-purpose flour
Large eggs, room temperature

Mocha pastry cream

Whole milk
Espresso powder or instant coffee
Egg yolks
Granulated sugar
Cornstarch
Unsalted butter
Vanilla extract

Chocolate-espresso glaze

Semisweet chocolate chips or chopped chocolate
Heavy cream
Light corn syrup (for shine)
Espresso powder

Garnish

Finely grated chocolate or cocoa nibs (optional)

directions

Make the pâte à choux
I bring water, milk, butter, sugar, and salt to a boil. Off heat, I dump in flour all at once and stir vigorously. I return the pan to medium heat, stirring until a thin film coats the bottom. I cool the dough 5 minutes, then beat in eggs one at a time until it forms a glossy, pipeable batter. I pipe 4-inch strips onto a parchment-lined sheet and bake at 400 °F (200 °C) for 15 minutes, reduce to 350 °F (175 °C), and bake 15 minutes more until puffed and golden. I cool completely.
Prepare mocha pastry cream
I heat milk with espresso powder until steaming. In a bowl, I whisk yolks, sugar, and cornstarch. I temper with hot milk, return to the pot, and cook, whisking, until thick and bubbling. Off heat, I whisk in butter and vanilla. I press plastic wrap directly on the surface and chill until cold.
Fill éclairs
I beat chilled pastry cream until smooth, transfer it to a piping bag with a small round tip, poke two holes in the base of each éclair, and pipe cream until the shells feel heavy.
Glaze
I warm cream, corn syrup, and espresso powder to a simmer, pour over chocolate, let sit 1 minute, then whisk until shiny. I dip the tops of filled éclairs, letting excess drip off, and place them on a rack to set. I finish with grated chocolate if I’m feeling fancy.

Servings and timing

Makes 12 éclairs
Hands-on prep: 40 minutes
Chill time: 1 hour
Bake time: 30 minutes
Total: about 2 hours 10 minutes

Variations

I swap white chocolate glaze spiked with coffee liqueur for a sweeter finish.
For a double-chocolate twist, I stir cocoa powder into the pastry cream along with espresso.
Mini éclairs (3-inch) bake 5 minutes less and make perfect bite-size party treats.
A splash of bourbon in the glaze turns these into mocha-bourbon éclairs.

storage/reheating

I store filled éclairs loosely covered in the fridge up to 2 days—the shells stay pleasantly soft. For the best texture, I keep shells and pastry cream separate up to 24 hours, then fill and glaze before serving. These are not freezer-friendly once filled, but empty shells freeze well for 1 month; I crisp them 5 minutes at 325 °F, cool, then fill.

FAQs

How do I keep pâte à choux from collapsing?

I bake until deeply golden, then cool the shells on a rack so steam escapes; under-baked shells deflate.

Can I use brewed coffee instead of espresso powder?

I prefer espresso powder for intense flavor without extra liquid. If I must, I reduce ¼ cup strong coffee to 1 tablespoon syrup and add that to the cream.

Why temper the pastry-cream eggs?

Slowly adding hot milk prevents scrambling, ensuring a smooth, thick custard.

My glaze is dull—what happened?

Overheating chocolate can seize and lose shine. I let the hot cream do the melting and stir gently until glossy.

Can I make the pastry cream in advance?

Yes! I prep it up to 2 days early, keep it chilled, and whisk briefly before piping.

Conclusion

These Mocha Éclairs Delight elevate classic French pastry with bold coffee flavor and rich chocolate glaze. They’re light yet decadent, perfect with afternoon espresso or as a dazzling dessert centerpiece. Once you whip up a batch, you’ll see just how manageable pâtisserie can be right in your own kitchen.

Mocha Éclairs Delight