Why You’ll Love This Recipe

Crisp yet tender shells—made from classic choux pastry
Deep coffee flavors—espresso-infused cream and glaze
Sophisticated appearance—perfect for guests or special occasions
Make‑ahead flexibility—shells and filling can be prepared in advance

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Choux pastry (éclair shells): water, whole milk, unsalted butter, granulated sugar, salt, all-purpose flour, large eggs
Coffee pastry cream (filling): whole milk, granulated sugar, egg yolks, cornstarch, instant espresso powder, unsalted butter, vanilla extract
Coffee glaze: powdered sugar, brewed coffee, instant espresso powder

directions

Make the choux pastry:
- Preheat oven to 425 °F (220 °C). In a saucepan, combine water, milk, butter, sugar, and salt; bring to a boil.
- Remove from heat, add flour all at once and stir vigorously until the dough forms a smooth ball and pulls away from the pan.
- Return to low heat, stirring for 1–2 minutes to dry out dough slightly. Transfer to a mixing bowl.
- Beat in eggs one at a time until smooth and glossy.
- Pipe 4–5″ long strips on a parchment-lined baking sheet.
- Bake 10 minutes at 425 °F, then reduce heat to 375 °F (190 °C) and bake another 20–25 minutes until puffed, golden, and firm. Let cool with the oven door slightly ajar before removing.
Prepare coffee pastry cream:
- Heat milk in a saucepan until steaming. Meanwhile, whisk sugar, egg yolks, and cornstarch until smooth and pale.
- Gradually whisk in hot milk, then return mixture to the pan over medium heat. Stir constantly until it thickens and bubbles.
- Remove from heat, whisk in espresso powder, butter, and vanilla until smooth.
- Transfer to a bowl, cover with plastic wrap (touching the surface), and chill until fully set (2–3 hours or overnight).
Assemble éclairs:
- Once shells and pastry cream are cooled, cut shells horizontally or make a small hole at the bottom.
- Fill a piping bag with the coffee pastry cream and pipe into each shell until filled.
Make the coffee glaze:
- In a bowl, whisk together powdered sugar, strong brewed coffee, and espresso powder until smooth and pourable.
- Dip the tops of each filled éclair into the glaze, allowing excess to drip off.
- Place on a rack and let the glaze set before serving.

Servings and timing

Servings: Makes 12 standard-sized éclairs
Prep time: 30 minutes for pastry, 15 minutes for cream, 10 minutes for glaze
Bake time: 30–35 minutes
Chill time: 2–3 hours or overnight for pastry cream and shell cooling
Total time: Approximately 4 hours (including chilling)

storage/reheating

Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze unglazed filled shells up to 1 month; thaw in the fridge and glaze just before serving.
Serving tips: Serve chilled or bring to room temperature for 10 minutes. Glaze may soften if left too long—finish garnish just before serving.

FAQs

How do I know if choux pastry is done baking?

Éclairs should be deep golden, puffed, and hollow-sounding when tapped underneath—this ensures a crisp shell.

Can I pipe the pastry cream through the top instead?

Yes—some prefer injecting through a small hole made with a skewer or piping tip at the base for a clean top.

What if my pastry cream is too thick?

If over-thick, whisk in a tablespoon of warm milk to loosen before filling.

Can I use regular brewed coffee instead of espresso?

Instant espresso gives a strong coffee flavor without thinning the glaze too much—if using brewed coffee, reduce the liquid and simmer to concentrate it.

How do I prevent glaze from cracking?

Let the glaze cool slightly before dipping—it should coat but not slide off—then allow it to set undisturbed.

Can I flavor the pastry cream differently?

Absolutely—swap coffee for cocoa powder, matcha, lemon zest, or vanilla to customize!

My éclairs collapsed after baking—why?

This can happen from opening the oven too soon or pulling them out before they cool slightly with the door ajar. Keep the door crack open for 10 minutes post-bake.

Can I make this gluten-free?

Yes—use a gluten-free flour blend that’s suitable for choux pastry and thicken the cream with a blend of cornstarch and rice flour.

Is it safe to use a sugar substitute?

You can replace sugar in the pastry cream with granulated erythritol or monk fruit sweetener; adjust to taste.

Can I add texture on top?

Sprinkle chopped toasted hazelnuts, finely crushed coffee beans, or even edible gold dust onto the glaze before it sets for extra flair.

Conclusion

Homemade Coffee Éclairs are a beautiful combination of delicate choux pastry, rich coffee cream, and glossy glaze—ideal for hosting or indulging in something special at home. Though they require several steps, each can be prepared in advance, making assembly easy. Treat yourself to a taste of café elegance!