Choux Pastry (Éclair Shells):

1/2 cup water

1/2 cup whole milk

1/2 cup unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup all-purpose flour

4 large eggs

Coffee Pastry Cream (Filling):

2 cups whole milk

1/2 cup granulated sugar

4 egg yolks

1/4 cup cornstarch

2 tsp instant espresso powder

2 tbsp unsalted butter

1 tsp vanilla extract

Coffee Glaze:

1 cup powdered sugar

2–3 tbsp strong brewed coffee

1/2 tsp instant espresso powder

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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, then remove from heat and stir in flour all at once until a smooth dough forms. Return to low heat and stir 1–2 minutes. Transfer to a bowl and beat in eggs one at a time until glossy and pipeable.
Pipe 4–5″ strips onto parchment-lined baking sheets. Bake for 10 minutes at 425 °F, then reduce to 375 °F (190 °C) and bake for another 20–25 minutes. Turn off oven and let éclairs cool with door slightly open.
Prepare coffee pastry cream: Heat milk until steaming. In a separate bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk, then return to saucepan. Cook over medium heat, whisking constantly until thick and bubbling. Remove from heat and stir in espresso powder, butter, and vanilla. Strain if needed. Cover with plastic wrap touching surface and chill for 2–3 hours.
Assemble éclairs: Cut éclairs lengthwise or poke holes in the base. Pipe chilled pastry cream into each shell using a piping bag.
Make the coffee glaze: In a bowl, whisk powdered sugar, brewed coffee, and espresso powder until smooth. Dip tops of éclairs into glaze, letting excess drip off. Let set before serving.

Don’t open the oven early—this can cause éclairs to collapse.

Let pastry cream chill completely before filling for best texture.

Adjust glaze consistency by adding more sugar or coffee as needed.

Store assembled éclairs chilled and consume within 2 days.

Top with crushed nuts or coffee beans before glaze sets for texture.