Description
Mocha Éclairs are a delightful French dessert featuring light and airy choux pastry filled with a rich, coffee-infused pastry cream and topped with a luscious mocha chocolate glaze. This recipe combines the classic elegance of éclairs with the bold flavors of espresso and chocolate, perfect for coffee lovers craving a sophisticated treat.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Coffee Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tablespoon instant espresso powder
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Mocha Glaze
- 3/4 cup heavy cream
- 6 ounces semisweet chocolate, chopped
- 1 teaspoon instant espresso powder
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and aid in an even bake.
- Make Choux Pastry Dough: In a saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a rolling boil. Remove it from heat and quickly stir in all the flour at once until the dough forms a smooth ball that pulls away from the sides of the pan.
- Incorporate Eggs: Let the dough cool for about 5 minutes, then add eggs one at a time, mixing thoroughly after each addition until the dough is smooth, shiny, and easily pipeable.
- Pipe and Bake: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheets, spaced apart to allow expansion. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes or until the éclairs are golden brown and crisp. Cool completely on a wire rack.
- Prepare Coffee Pastry Cream: Heat the milk in a saucepan until just steaming. In a bowl, whisk together sugar, egg yolks, cornstarch, and instant espresso powder until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs, then transfer the mixture back to the saucepan.
- Cook Pastry Cream: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl, cover with plastic wrap directly on the surface, and chill until fully cooled.
- Make Mocha Glaze: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate and instant espresso powder in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
- Assemble Éclairs: Fill a piping bag fitted with a small tip with the chilled coffee pastry cream. Insert the tip into the bottom or side of each éclair and fill until full. Dip the tops of each éclair into the mocha glaze, allowing excess to drip off.
- Set and Serve: Place the glazed éclairs on a wire rack or plate and allow the glaze to set at room temperature before serving for a polished, delicious finish.
Notes
- Ensure éclairs are completely cool before filling to prevent pastry cream from melting and leaking.
- You can prepare the coffee pastry cream one day in advance. Store it covered in the refrigerator to maintain freshness.
- Use room temperature eggs for better incorporation into the dough.
- For a stronger coffee flavor, adjust the instant espresso powder to your taste in both the cream and glaze.
