Mocha Éclairs Recipe
If you’re a fan of showstopping desserts that perfectly balance chocolate and coffee flavors, you’re about to fall head over heels for these Mocha Éclairs. Every bite bursts with creamy mocha pastry cream tucked inside light, crisp choux pastry, all finished with a glossy, rich mocha glaze. This is the kind of treat that transforms an afternoon snack into a special occasion, or takes the finale of your dinner party to all-new, pastry-shop-worthy heights. Plus, if you love baking projects that reward a little extra love and attention, Mocha Éclairs are destined to be your new favorite.
Ingredients You’ll Need
While the end result tastes like something out of a Parisian patisserie, you’ll be pleasantly surprised by the straightforward ingredients behind Mocha Éclairs. Each plays a star role, whether adding depth, richness, or the luscious texture this dessert is known for.
- Unsalted butter: Gives the choux pastry its irresistible richness and tender crumb.
- Water: Essential for that airy, puffed structure in the pastry shells.
- Salt: Just a bit balances all the sweetness and brings the flavors to life.
- Granulated sugar: A touch in the pastry, plus more in the cream, boosts flavor and adds a hint of sweetness.
- All-purpose flour: The backbone of the pastry, necessary for structure and puff.
- Large eggs: These bring shine and body to the choux dough, and richness to the cream filling.
- Whole milk: Makes your pastry cream ultra-silky and creamy.
- Egg yolks: Lend a beautiful golden color and custardy decadence to the filling.
- Cornstarch: Key for thickening the mocha pastry cream without making it heavy.
- Instant espresso powder: Delivers that bold mocha flavor in both the cream and the glaze—use your favorite brand!
- Semisweet chocolate: For a truly indulgent, chocolatey finish throughout the cream and topping.
- Heavy cream: Creates a silky, pourable mocha glaze.
- Light corn syrup (optional): Adds a stunning, professional shine to the finished éclairs, but totally optional.
How to Make Mocha Éclairs
Step 1: Prep Your Baking Sheet
Set the stage for success by preheating your oven to 400°F (200°C) and lining a big baking sheet with parchment paper. This ensures easy cleanup and perfectly golden pastry bottoms.
Step 2: Make the Choux Pastry
In a medium saucepan, bring butter, water, salt, and just a touch of sugar to a lively simmer. Let that all melt together, then dump in the flour at once, stirring like you mean it until the mixture forms a dough and pulls away from the sides. This is where the magic begins! Let that cool for a moment, then beat in the eggs one by one until the dough glistens and holds its shape. You want it sturdy but still pipeable—think of creamy mashed potatoes. Transfer to a piping bag with a large round tip, and pipe 4–5-inch strips onto your sheet, leaving room for puffing up. Bake 25–30 minutes, until they’re beautifully golden and crisped up. Cool completely before filling.
Step 3: Prepare the Mocha Pastry Cream
Start by heating the milk until just steaming. In another bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale—that means lots of air is incorporated for a silkier cream. Gradually whisk in your steamy milk, then pour everything back into the pan. Cook over medium heat, whisking constantly, until thick bubbles slowly pop and the cream resembles pudding. Off the heat, blend in the butter, instant espresso powder, and chopped chocolate. The chocolate melts like a dream, giving you a deeply flavored mocha custard. Chill with plastic wrap pressed to the surface to avoid any sneaky skin from forming.
Step 4: Whip Up the Mocha Glaze
Now for the crowning glory! Gently heat the cream and espresso powder together, pour it over chopped chocolate, and stir until glossy and smooth. If you want that extra bakery-style sheen, stir in the corn syrup. It only takes a minute, but the effect is dazzling.
Step 5: Assemble the Mocha Éclairs
With everything chilled and ready, carefully split the fully cooled choux shells in half horizontally. Add your mocha pastry cream to a piping bag (or just use a spoon if you love a rustic look) and generously fill the bottoms. Place the tops on, then spoon or dip them into your warm mocha glaze. Let them chill just a bit so the glaze sets, or dig in right away if you can’t wait another second!
How to Serve Mocha Éclairs
Garnishes
Dress them up with a final flourish! Sprinkle a few chocolate shavings, a dusting of cocoa powder, or a handful of crushed espresso beans over the wet glaze before it sets. For extra elegance, try edible gold leaf or a slim line of piped whipped cream on top. Each little touch adds visual wow and a hint of extra flavor.
Side Dishes
While Mocha Éclairs are absolute stars on their own, they also pair beautifully with fresh berries, a scoop of vanilla gelato, or a crisp, simple salad tossed with citrusy vinaigrette for a surprisingly refreshing contrast. If you’re hosting guests, a sparkling rosé or a rich espresso hits just the right note alongside every bite.
Creative Ways to Present
For a dramatic dessert table, arrange the éclairs in a spiral or circle on a cake stand, then scatter more chocolate shavings around. Serving individual éclairs on elegant plates with a tiny pitcher of extra glaze lets everyone drizzle to their heart’s content. For special brunches, slice mini éclairs and serve them parfait-style layered with fresh berries and whipped cream. The possibilities are endless and oh-so-fun!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the assembled Mocha Éclairs in an airtight container in the fridge. The shells are crispiest the day they’re made, but they’ll keep their dreamy filling and moisture for up to 2 days. Give them a little time at room temperature before serving for best texture.
Freezing
For longer-term storage, freeze unfilled choux shells in a zip-top bag or airtight container—they’ll be good for up to a month! Thaw at room temperature and refresh in a low oven for a few minutes if you want crispiness back. The mocha pastry cream and glaze don’t freeze as well, so make those fresh when you’re ready to enjoy.
Reheating
To restore a bit of the éclairs’ signature crunch, set unfilled shells in a 300°F (150°C) oven for 5–7 minutes, then cool before filling. For assembled Mocha Éclairs, avoid reheating to prevent soggy pastry and over-melted filling—instead, enjoy straight from the fridge or after a short rest at room temperature.
FAQs
Can I make Mocha Éclairs in advance?
Absolutely! You can make the choux shells and mocha pastry cream a day ahead—just store shells at room temperature in an airtight container and keep the cream chilled. Assemble just before serving for the loveliest texture.
Do I need any special equipment?
No fancy gadgets needed—a sturdy saucepan, a simple piping bag for shaping the pastry and filling, and a baking sheet are all you need for homemade éclairs that look and taste professional.
What if I don’t have instant espresso powder?
If espresso powder isn’t on hand, you can substitute instant coffee (use a tad more for boldness), or omit it for classic chocolate éclairs—the results are still delicious, just less mocha-focused.
Can I use milk chocolate instead of semisweet?
Yes! Milk chocolate will make the filling and glaze a bit sweeter and less intense, perfect if you prefer a softer chocolate flavor. Adjust sugar to your taste if you want to balance the sweetness.
How do I prevent my Mocha Éclairs from getting soggy?
The best way is to fully cool the choux shells before filling, and fill them as close to serving time as possible. Store any leftovers tightly covered and eat within a day or two for the best texture.
Final Thoughts
There’s nothing quite like the joy of sharing homemade Mocha Éclairs with people you love. Every step is rewarding, from whipping up the silky mocha cream to watching the glossy glaze set. I hope you find as much delight in baking (and eating!) these as I do—go ahead, try them, and let a little Parisian magic brighten your kitchen today!
Print
Mocha Éclairs Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 10 éclairs 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of chocolate and espresso with these decadent Mocha Éclairs. These French pastries are filled with a luscious mocha pastry cream and topped with a glossy mocha glaze, perfect for any dessert lover.
Ingredients
For the Choux Pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the Mocha Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon instant espresso powder
- 4 ounces semisweet chocolate (chopped)
For the Mocha Glaze:
- 1/2 cup heavy cream
- 1 tablespoon instant espresso powder
- 4 ounces semisweet chocolate (chopped)
- 1 tablespoon light corn syrup (optional for shine)
Instructions
- Make the choux pastry: In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil. Reduce heat to low and stir in flour all at once. Cook, stirring constantly, until mixture forms a smooth ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until the dough is glossy and pipeable. Transfer to a piping bag fitted with a large round tip. Pipe 4–5-inch strips onto the prepared baking sheet, spacing them apart. Bake for 25–30 minutes, or until golden and puffed. Let cool completely.
- Make the mocha pastry cream: In a medium saucepan, heat milk until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly whisk in the hot milk, then pour everything back into the pan. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter, espresso powder, and chopped chocolate until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 1 hour.
- Make the glaze: In a small saucepan, heat cream and espresso powder until steaming. Pour over chopped chocolate and stir until smooth. Add corn syrup if using.
- To assemble, cut cooled éclairs in half lengthwise. Pipe or spoon chilled mocha pastry cream into the bottom half, then place the top half back on. Spoon or dip the tops in mocha glaze. Chill until set, then serve.
Notes
- You can make the choux shells and pastry cream a day ahead. Store unfilled shells in an airtight container at room temperature.
- For extra texture, sprinkle chopped chocolate or crushed espresso beans over the glaze before it sets.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 320
- Sugar: 18g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
