Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mocha Éclairs: Coffee-Infused Pastry Cream Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 38 reviews

Mocha Éclairs are a decadent French pastry featuring light, airy choux pastry shells filled with a coffee-infused pastry cream and topped with a glossy mocha glaze. This delightful dessert combines the rich flavors of espresso and dark chocolate, perfect for coffee lovers seeking an elegant and indulgent treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Choux Pastry:

  • 1 cup Water
  • ½ cup Unsalted butter
  • 1 cup All-purpose flour
  • 4 large Eggs
  • ¼ tsp Salt

Coffee Pastry Cream:

  • 2 cups Whole milk
  • ½ cup Heavy cream
  • ½ cup Granulated sugar
  • 4 large Egg yolks
  • 2 tbsp All-purpose flour
  • 2 tbsp Instant espresso powder
  • 1 tsp Vanilla extract
  • Pinch Salt

Mocha Glaze:

  • 4 oz Dark chocolate
  • ½ cup Heavy cream
  • 1 tsp Instant espresso powder
  • 1 tbsp Unsalted butter
  • 1–2 tbsp Powdered sugar (optional)

Instructions

  1. Make the Choux Pastry: Preheat your oven to 400°F (200°C). In a medium saucepan over medium heat, combine water, unsalted butter, and salt. Bring the mixture to a rolling boil to melt the butter completely and heat the liquid.
  2. Prepare the dough: Remove the pan from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, indicating it is well combined and cooked slightly to form the choux base.
  3. Incorporate eggs: Let the dough cool for about 3 minutes to prevent cooking the eggs upon addition. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, shiny, and slightly elastic, perfect for piping.
  4. Pipe the shells: Transfer the dough to a pastry bag fitted with a plain round tip. Pipe 3-inch long logs onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for puffing during baking.
  5. Bake: Bake the éclairs for 10 minutes at 400°F (200°C). Then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 to 25 minutes until they are golden and puffed. Remove from oven and cool completely on a wire rack.
  6. Prepare Coffee Pastry Cream: In a saucepan, combine whole milk, heavy cream, and half of the granulated sugar. Heat the mixture until it just starts to simmer, stirring occasionally to prevent scorching.
  7. Mix egg yolks and dry ingredients: In a mixing bowl, whisk together the egg yolks, remaining sugar, flour, instant espresso powder, vanilla extract, and a pinch of salt until the mixture is smooth and homogenous.
  8. Temper the eggs: Slowly pour the hot milk mixture into the yolk mixture while continuously whisking to temper the eggs and prevent curdling.
  9. Cook the pastry cream: Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and begins to bubble, ensuring a smooth and thick custard.
  10. Strain and chill: Remove the pastry cream from heat, strain it through a fine mesh sieve into a clean bowl to eliminate lumps. Cover the surface of the cream with plastic wrap directly to prevent skin formation. Chill thoroughly until cold.
  11. Make the Mocha Glaze: Place dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream with instant espresso powder until steaming but not boiling.
  12. Combine chocolate and cream: Pour the hot cream over the chocolate and let sit for 1 minute to melt. Stir until the chocolate is completely smooth and glossy.
  13. Add butter and adjust consistency: Stir in unsalted butter until melted and incorporated. If the glaze is too thin, whisk in powdered sugar 1 tablespoon at a time until the desired thickness is reached.
  14. Assemble the éclairs: Fill a clean pastry bag fitted with a small round tip with the chilled coffee pastry cream. Poke a small hole in the bottom of each cooled choux shell and pipe the cream inside until full but not overflowing.
  15. Glaze the éclairs: Dip the tops of the filled éclairs into the mocha glaze, allowing excess to drip off. Place them on a rack to let the glaze set firmly.
  16. Serve: Arrange your mocha éclairs beautifully on a platter and serve within 2 hours to enjoy the best texture and freshness.

Notes

  • Ensure the choux dough cools slightly before adding eggs to avoid scrambling.
  • Tempering eggs when making pastry cream is crucial to prevent lumps and curdling.
  • Use high-quality dark chocolate for the best flavor and a shiny glaze.
  • The mocha glaze can be adjusted in sweetness by adding powdered sugar as needed.
  • Éclairs are best served the same day for optimal taste and texture.
  • Store leftover pastry cream and éclairs separately in the refrigerator and glaze just before serving.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/mocha-eclairs-coffee-infused-pastry-cream-delight-recipe/