Description
Piped and filled to perfection, these éclairs are loaded with creamy mocha custard and topped with a silky chocolate espresso glaze.
Ingredients
Pâte à Choux (Shells)
½ cup (120 ml) water
½ cup (120 ml) whole milk
6 Tbsp (85 g) unsalted butter, cubed
2 tsp granulated sugar
¼ tsp fine sea salt
1 cup (125 g) all-purpose flour
4 large eggs, room-temperature
Mocha Pastry Cream
1 ⅔ cups (400 ml) whole milk
2 tsp espresso powder or instant coffee granules
4 large egg yolks
⅓ cup (65 g) granulated sugar
3 Tbsp (25 g) cornstarch
2 Tbsp (28 g) unsalted butter
1 tsp pure vanilla extract
Chocolate-Espresso Glaze
6 oz (170 g) semisweet chocolate, finely chopped
½ cup (120 ml) heavy cream
1 Tbsp light corn syrup (shine)
½ tsp espresso powder
Optional Garnish
Finely grated chocolate or cocoa nibs
Instructions
Make Pâte à Choux
In a saucepan bring water, milk, butter, sugar, and salt to a rolling boil. Off heat add flour all at once; stir vigorously. Return to medium heat, stirring 1–2 min until a thin film forms on pan bottom.
Transfer dough to a mixer bowl; cool 5 min. Beat in eggs one at a time until batter is glossy and forms a “V” off the paddle.
Pipe 4-in (10 cm) logs on parchment-lined sheets. Bake 15 min at 400 °F / 200 °C, then 15 min at 350 °F / 175 °C until puffed and deep golden. Cool on a rack.
Mocha Pastry Cream
Heat milk with espresso powder until steaming.
Whisk yolks, sugar, and cornstarch till pale. Temper with hot milk, return to pot, and cook, whisking, until thick bubbles appear. Off heat whisk in butter and vanilla.
Spread in a shallow bowl; press plastic wrap on surface and chill until cold.
Fill Éclairs
Whisk chilled pastry cream smooth; spoon into a piping bag with small round tip. Poke two holes in each éclair base; pipe cream until shells feel heavy.
Chocolate-Espresso Glaze
Heat cream, corn syrup, and espresso powder to a simmer. Pour over chopped chocolate; stand 1 min, then whisk glossy.
Dip filled éclair tops; let excess drip. Set on rack; garnish with grated chocolate if desired.
Notes
White-chocolate option: Swap glaze chocolate for white; stir in 1 Tbsp coffee liqueur.
Double-chocolate: Add 2 Tbsp cocoa powder with espresso powder to pastry cream.
Mini éclairs: Pipe 3-in logs; reduce total bake by ~5 min.
Overnight prep: Bake shells + make pastry cream a day ahead; fill & glaze before serving.
- Prep Time: 40 min
- Cook Time: 30 min
- Category: Dessert / French Pastry
- Method: Pâte à Choux Bake • Custard-Fill • Dip Glaze
- Cuisine: French-Inspired (Mocha Twist)
