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Mocha Éclairs: Coffee-Infused Pastry Cream Delight

Delicate French éclairs filled with rich coffee pastry cream and topped with a glossy chocolate glaze.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 éclairs
Course: Dessert, Pastry
Cuisine: French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter
  • 1 tbsp granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 pinch salt
Mocha Pastry Cream
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 4 egg yolks
  • 0.25 cup cornstarch
  • 2 tbsp instant espresso powder or strong brewed espresso
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
Chocolate Glaze
  • 1 cup dark chocolate chopped or chips
  • 0.5 cup heavy cream
  • 1 tbsp unsalted butter

Equipment

  • Saucepan
  • Mixing bowls
  • Piping bag with round tip
  • Baking sheet
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
  2. Make choux pastry by boiling water, butter, sugar, and salt. Stir in flour until mixture forms a ball.
  3. Beat in eggs one at a time until dough is smooth and glossy.
  4. Pipe 4–5-inch logs onto baking sheet. Bake 20–25 minutes until puffed and golden. Cool on rack.
  5. Prepare pastry cream by heating milk and espresso. Whisk yolks, sugar, and cornstarch, then temper with hot milk.
  6. Cook mixture until thick. Stir in butter and vanilla. Cover and chill.
  7. Make chocolate glaze by heating cream, pouring over chocolate and butter, then stirring smooth.
  8. Fill éclairs with mocha pastry cream and dip tops in chocolate glaze.

Notes

Best enjoyed the same day. For extra flair, sprinkle cocoa powder or crushed nuts on the glaze.