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Mocha Éclairs: Coffee-Infused Pastry Cream Delight

Mocha Éclairs: Coffee-Infused Pastry Cream Delight
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Mocha Éclairs: Coffee-Infused Pastry Cream Delight combines airy, crisp choux pastry shells with a velvety coffee-flavored pastry cream and a glossy dark chocolate glaze. This elegant dessert offers harmonious layers of coffee richness, chocolate decadence, and light texture, perfect for coffee lovers and pastry enthusiasts alike.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 8 tbsp (1 stick) unsalted butter
  • 1 cup all-purpose flour (or gluten-free flour blend for variation)
  • 4 large eggs

Coffee-Infused Pastry Cream

  • 2 cups whole milk (or almond/oat milk for dairy-free)
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp instant coffee or espresso powder (decaf optional)
  • 2 tbsp unsalted butter

Chocolate Glaze

  • 4 oz dark chocolate (at least 60% cocoa), chopped
  • 1/2 cup heavy cream (or plant-based cream for dairy-free)

Instructions

  1. Prepare the Choux Pastry: Combine water and butter in a saucepan and bring to a boil. Remove from heat and stir in all-purpose flour until a smooth dough ball forms. Let cool slightly, then beat in eggs one at a time until the dough is glossy and elastic.
  2. Pipe and Bake the Éclairs: Transfer dough to a piping bag with a large round tip. Pipe even lengths onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes until golden and puffed. Cool completely.
  3. Make the Coffee-Infused Pastry Cream: Whisk egg yolks, sugar, and cornstarch until smooth. Heat milk, cocoa powder, and coffee powder until hot (not boiling). Gradually whisk hot milk mixture into egg yolks mixture. Return to saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter, and chill until set.
  4. Prepare the Chocolate Glaze: Heat heavy cream until simmering and pour over chopped dark chocolate. Stir until smooth and glossy. Cool to a spreadable consistency.
  5. Assemble the Éclairs: Cut éclairs horizontally or use a piping bag to fill with chilled mocha pastry cream. Dip tops into chocolate glaze or spoon over. Allow glaze to set before serving.

Notes

  • Use fresh eggs for best rise and texture in choux pastry.
  • Cool dough slightly before adding eggs to prevent scrambling.
  • Whisk pastry cream constantly to avoid lumps and ensure silky texture.
  • Chill pastry cream thoroughly for easier piping and better flavor.
  • Let chocolate glaze cool enough to thicken so it coats éclairs without sliding off.

Nutrition

Keywords: mocha éclairs, coffee éclair recipe, choux pastry, coffee pastry cream, chocolate glaze, French dessert, gluten-free éclairs, dairy-free option

Find it online: https://mealsbymary.com/mocha-clairs-coffee-infused-pastry-cream-delight/