Introduction

There’s nothing more indulgent than a freshly baked éclair. Add coffee to the creamy filling, and you get Mocha Éclairs: Coffee-Infused Pastry Cream Delight. These delicate pastries combine the richness of choux pastry, a silky espresso pastry cream, and a decadent chocolate glaze. Perfect for dinner parties, afternoon coffee breaks, or simply treating yourself.

In this article, we’ll explore the ingredients, step-by-step instructions, baking tips, variations, and serving ideas so you can master the art of making mocha éclairs at home.

Ingredients

For the Choux Pastry:

1 cup water
½ cup unsalted butter
1 tbsp granulated sugar
1 cup all-purpose flour
4 large eggs
Pinch of salt

For the Mocha Pastry Cream:

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
2 tbsp instant espresso powder (or strong brewed espresso)
2 tbsp unsalted butter
1 tsp vanilla extract

For the Chocolate Glaze:

1 cup dark chocolate (chopped or chips)
½ cup heavy cream
1 tbsp unsalted butter

Instructions

Make the Choux Pastry:
Preheat the oven to 400°F (200°C). In a saucepan, heat water, butter, sugar, and salt until boiling. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides. Remove from heat.
Incorporate the Eggs:
Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
Pipe the Éclairs:
Spoon dough into a piping bag fitted with a large round tip. Pipe 4–5-inch strips onto a baking sheet lined with parchment.
Bake:
Bake for 20–25 minutes until puffed and golden brown. Do not open oven early or éclairs may collapse. Cool completely on a wire rack.
Make the Mocha Pastry Cream:
Heat milk and espresso in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly temper with hot milk, whisking constantly. Return mixture to pan and cook over medium heat until thick. Remove from heat, stir in butter and vanilla. Cover with plastic wrap directly on surface and chill.
Prepare the Chocolate Glaze:
Heat cream until steaming, pour over chocolate and butter. Let sit for 1–2 minutes, then stir until smooth and glossy.
Assemble the Éclairs:
Slice éclairs lengthwise or make small holes in the bottom. Pipe mocha pastry cream inside. Dip tops into chocolate glaze or drizzle over.
Serve and Enjoy:
Chill for 30 minutes to set glaze. Serve with coffee or tea.

Extra Sections

Baking Tips

Bake éclairs on parchment, not foil, for even heat distribution.
Keep oven closed during baking to ensure proper rise.
For glossy glaze, use high-quality chocolate.

Variations

White Chocolate Mocha Éclairs: Swap dark chocolate glaze for white chocolate and sprinkle with cocoa powder.
Nutty Mocha Éclairs: Add crushed hazelnuts or almonds on top before glaze sets.
Mini Éclairs: Pipe smaller logs for bite-sized party treats.

Serving Ideas

Dust with powdered sugar for a rustic touch.
Pair with espresso or cappuccino for a true café experience.
Serve on a tiered stand for elegant gatherings.