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
Scale
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
