Mocha Éclairs Recipe
If you’re a lover of both coffee and chocolate, you’re in for a treat with these Mocha Éclairs. This recipe takes the classic French pastry and gives it a luscious twist, pairing airy choux pastry with a creamy mocha filling and a glossy espresso glaze. Every bite is a delightful blend of crisp, creamy, and rich flavors that will have you swooning. Mocha Éclairs are surprisingly approachable to make at home, and the results are worthy of any bakery window. Let’s roll up our sleeves and bring a little Parisian magic to your kitchen!
Ingredients You’ll Need
While the ingredient list for Mocha Éclairs may look classic, each element is chosen for a reason. These simple but essential pantry staples work together to create the perfect texture, flavor, and appearance. Here’s what you’ll need, plus some tips for getting the best results out of every component.
- Water: Provides moisture for steam, which helps the choux pastry puff up beautifully.
- Whole milk: Adds richness and tenderness to both the pastry and the mocha cream.
- Unsalted butter: Gives the choux and filling a melt-in-your-mouth quality; always use unsalted for better control of flavor.
- Sugar: Just enough to balance the flavors and add a hint of sweetness to the pastry.
- Salt: Enhances all the other flavors—don’t skip it!
- All-purpose flour: The backbone of the choux pastry, creating structure and lightness.
- Eggs: Essential for lift and a glossy finish in the pastry; use large eggs at room temperature for best results.
- Egg yolks: Enrich the mocha pastry cream, making it ultra-silky and decadent.
- Granulated sugar: Sweetens the mocha filling just right, balancing the chocolate and coffee notes.
- Cornstarch: Thickens the pastry cream without making it too heavy.
- Instant espresso powder: The star ingredient for that deep mocha flavor—adjust to taste if you like it stronger or milder.
- Vanilla extract: Rounds out the flavors for a classic, aromatic finish.
- Semi-sweet chocolate: Melts into the filling for a smooth, chocolatey richness.
- Powdered sugar: Forms the base of the shiny glaze that tops each éclair.
- Unsweetened cocoa powder: Brings a bittersweet depth to the glaze, complementing the espresso.
- Milk (for glaze): Just a splash brings the glaze together; add it slowly to get the perfect consistency.
How to Make Mocha Éclairs
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring everything to a gentle boil, then reduce the heat and add the flour all at once. Stir vigorously—don’t be shy!—until a dough forms and pulls away from the sides of the pan. This step is all about building the foundation for your Mocha Éclairs to rise tall and proud. Remove from heat and let the dough cool for about 5 minutes so the eggs don’t scramble in the next step.
Step 2: Add the Eggs
With your dough slightly cooled, add the eggs one at a time, mixing thoroughly after each addition. You’ll notice the dough transforms from dense and lumpy to smooth and glossy. This is exactly what you want—the eggs create the structure and help the pastry puff up in the oven. When finished, your dough should be thick enough to hold its shape but soft enough to pipe easily.
Step 3: Pipe and Bake
Transfer the choux dough to a piping bag fitted with a large round or star tip. Pipe long strips, about 4 to 5 inches each, onto your prepared baking sheet, spacing them out to allow for expansion. Bake at 400°F (200°C) for 20 minutes, then reduce the heat to 350°F (175°C) and continue baking for another 10 to 15 minutes until the éclairs are golden, puffed, and feel light when picked up. Cool completely on a wire rack—this ensures the centers don’t become soggy.
Step 4: Make the Mocha Pastry Cream
For the luscious filling that sets Mocha Éclairs apart, start by heating the milk in a saucepan until it’s just steaming. In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and instant espresso powder until smooth. Slowly pour the hot milk over the egg mixture, whisking constantly to temper the yolks and prevent curdling. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened like pudding. Remove from heat and stir in the chopped chocolate, vanilla, and butter until silky and smooth. Press plastic wrap directly onto the surface and chill completely before using.
Step 5: Make the Mocha Glaze
Whisk together powdered sugar, cocoa, instant espresso powder, and just enough milk to create a thick, pourable glaze. The glaze should coat the back of a spoon without running off. This simple topping is what gives Mocha Éclairs their irresistible sheen and a final punch of mocha flavor.
Step 6: Fill and Glaze the Éclairs
Once the éclairs and filling are both completely cool, it’s time for the best part! Either slice each éclair in half lengthwise or poke holes in the bottom. Pipe the mocha pastry cream generously inside—don’t be shy, the more, the better! Dip the tops of the éclairs into the mocha glaze and let them set on a rack. Chill until the glaze is firm, and you’re ready to serve.
How to Serve Mocha Éclairs
Garnishes
A little flourish goes a long way when serving Mocha Éclairs. Try a sprinkle of finely grated chocolate, a dusting of cocoa powder, or a few chocolate-covered espresso beans on top for an extra-special touch. Even a swirl of whipped cream alongside each éclair will make your dessert table look stunning.
Side Dishes
Mocha Éclairs shine brightest when paired with complementary flavors. Serve them with a scoop of vanilla or coffee ice cream for a dreamy contrast, or alongside fresh berries to cut through the richness. Don’t forget a cup of espresso or hot chocolate for the ultimate café experience!
Creative Ways to Present
Presentation is half the fun with these beauties. Arrange your Mocha Éclairs in a spiral on a large platter, stand them upright in a tall glass for a dramatic centerpiece, or place each one in a crinkly parchment wrapper for a Parisian bakery vibe. For parties, try making mini éclairs for a bite-sized treat guests can enjoy with their fingers.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Mocha Éclairs left, store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to two days, though the pastry may soften slightly as it absorbs moisture from the filling. For best texture, enjoy them within 24 hours of filling.
Freezing
Choux pastry shells freeze beautifully! Simply bake and cool them, then freeze in a single layer before transferring to a freezer bag. Thaw at room temperature and fill right before serving. While you can freeze filled éclairs, the texture of the cream may change, so it’s best to freeze the shells only.
Reheating
To refresh the pastry, pop empty choux shells into a 300°F (150°C) oven for about 5 minutes to crisp them up, then cool before filling. Avoid reheating filled éclairs, as the cream can become runny. Instead, serve them chilled straight from the fridge for the best mocha experience.
FAQs
Can I make Mocha Éclairs in advance?
Absolutely! Bake the choux shells and prepare the mocha pastry cream a day ahead. Store the shells at room temperature in an airtight container and keep the filling in the fridge. Assemble and glaze just before serving for the freshest results.
Why did my éclairs deflate after baking?
This usually happens if the pastry wasn’t baked long enough or the oven door was opened during baking. Make sure your éclairs are golden brown and feel hollow before removing them from the oven, and resist the urge to peek too early!
What can I use if I don’t have instant espresso powder?
You can substitute with very strong instant coffee, though the mocha flavor may be slightly milder. For a caffeine-free version, try using decaf espresso powder.
Can I fill Mocha Éclairs with something other than pastry cream?
Definitely! While the mocha pastry cream is classic for this recipe, whipped cream, chocolate mousse, or even vanilla custard can make delicious alternatives. Just be sure to keep the flavors balanced.
How do I get the glaze perfectly smooth and shiny?
The secret is to add the milk gradually and whisk until the glaze is thick but pourable. Dip the éclairs while the glaze is still fresh, and let them set on a rack for that perfect, glossy finish.
Final Thoughts
Making Mocha Éclairs at home is a joyful experience that brings together the best of coffee, chocolate, and pastry. Don’t be intimidated—follow these steps, and you’ll have a tray of showstopping éclairs ready to impress. Give this recipe a try, and treat yourself and your loved ones to a little taste of French café magic!
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Mocha Éclairs Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 éclairs 1x
- Diet: Vegetarian
Description
Delightfully rich Mocha Éclairs featuring light and airy choux pastry filled with a smooth mocha-flavored pastry cream, topped with a glossy mocha glaze. This classic French dessert combines the robust flavors of espresso and chocolate in a perfect balance for coffee and chocolate lovers alike.
Ingredients
For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Mocha Pastry Cream Filling:
- 2 cups whole milk
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 2 oz semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
For the Mocha Glaze:
- 1/2 cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1–2 tbsp milk
Instructions
- Prepare the choux pastry dough: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then reduce heat and stir in the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add eggs to the dough: Incorporate the eggs one at a time into the dough, mixing thoroughly after each addition until the dough becomes smooth and glossy in texture.
- Pipe and bake the éclairs: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe strips about 4–5 inches long onto the prepared baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 10–15 minutes until the éclairs are golden brown and puffed. Allow them to cool completely.
- Make the mocha pastry cream filling: Heat the milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and instant espresso powder until smooth. Gradually pour the hot milk into the yolk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil. Remove from heat and immediately stir in chopped chocolate, vanilla extract, and butter until the filling is smooth. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled.
- Prepare the mocha glaze: In a bowl, whisk together powdered sugar, cocoa powder, espresso powder, and add milk gradually until a thick, pourable glaze forms.
- Assemble the éclairs: Slice the cooled éclairs in half horizontally or poke holes in their bottoms to fill. Pipe the chilled mocha pastry cream inside each éclair generously. Dip the tops of the éclairs into the mocha glaze, allowing any excess to drip off.
- Chill and serve: Place the glazed éclairs in the refrigerator until the glaze sets, then serve fresh within the same day for best texture and flavor.
Notes
- Use instant espresso powder to achieve a pronounced mocha flavor; adjust amount according to taste preference.
- Éclairs are best enjoyed the day they are filled to maintain crispness but can be made a day ahead and refrigerated.
- Ensure the pastry cream is fully chilled before filling to prevent the éclairs from becoming soggy.
- If piping the filling through the bottom, use a small star or round tip for easier filling.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 280
- Sugar: 16g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
