If you love the classic French éclair but crave a little coffee kick, you’re in for a treat! Mocha Éclairs combine velvety chocolate, bold espresso, and dreamy pastry in every bite. These are more than just pretty pastries — they’re a heavenly blend of rich flavors, creamy textures, and elegant presentation. Once you try this irresistible twist, Mocha Éclairs will earn prime status in your dessert repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
Just a handful of quality ingredients are all it takes to create magic! Each item plays a starring role, whether it’s giving structure to the choux pastry, amplifying the mocha flavor, or adding a glossy finish. Here’s what you’ll need (and why each matters):
- Unsalted butter: Gives the choux pastry richness while keeping the flavor pure and balanced.
- Water: Creates steam in the oven, which is key for the éclairs’ rise and signature airy texture.
- Salt: Brightens up all the flavors and keeps the sweetness in check.
- All-purpose flour: The backbone of your pastry, providing structure so your éclairs puff beautifully.
- Eggs: The secret to luscious, glossy dough and a tender crumb.
- Whole milk: Provides richness and body for a smooth, luxurious mocha pastry cream.
- Instant espresso powder: This is where the mocha magic happens — bold coffee flavor in every bite!
- Granulated sugar: Sweetens the cream, letting those mocha notes shine without overpowering.
- Egg yolks: The key to thick, silky pastry cream that feels utterly decadent.
- Cornstarch: Helps thicken the cream for a stable, pipe-able filling.
- Vanilla extract: Rounds out the mocha pastry cream, adding warmth and depth.
- Semisweet chocolate: Smooths out the filling and makes the glaze extra glossy and rich.
- Heavy cream: The basis for that shiny, luscious chocolate glaze on top.
- Brewed espresso: Adds an extra punch to the glaze, creating a true coffee-house finish.
How to Make Mocha Éclairs
Step 1: Make the Choux Pastry
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. In a medium saucepan, combine your butter, water, and salt, then bring it to a gentle boil. When you add the flour all at once and stir energetically, your dough will pull away from the edges — that’s exactly what you want! This process cooks the flour and ensures a smooth pastry later. Let this mixture cool slightly so the eggs won’t scramble when added.
Step 2: Add the Eggs and Pipe
Once the dough is warm but not hot, beat in the eggs one at a time. This will transform your thick dough into a satiny, glossy batter — you’ll notice it gets sticky and pipeable. Transfer to a piping bag fitted with a large round tip, and pipe 4-inch logs onto your prepared baking sheet. Don’t worry if they aren’t perfectly even; they’ll puff up beautifully in the oven!
Step 3: Bake the Pastry Shells
Bake the éclairs at 400°F for 20 minutes to get that essential rise, then lower the temperature to 350°F and continue baking for 10 to 15 minutes until golden and firm. This two-step baking method creates a crisp, hollow shell with a tender crumb. Let your éclairs cool completely before filling — patience pays off here!
Step 4: Make the Mocha Pastry Cream
While the shells cool, focus on that creamy, dreamy filling. Heat the milk with espresso powder until steaming — this infuses the milk with coffee flavor right from the start. In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth. Gradually pour in the hot milk, whisking constantly to temper the eggs. Return everything to the saucepan and cook, stirring, until thick (about 5 minutes). Off the heat, stir in butter, vanilla, and chopped semisweet chocolate until silky and smooth. Press plastic wrap directly onto the surface and let it chill until cold and thick.
Step 5: Prepare the Mocha Glaze
For an extra mocha flourish, heat heavy cream to a gentle simmer, then pour over chopped chocolate and brewed espresso. Let it sit for a couple minutes so the chocolate begins to melt, then stir together for a glossy, pourable glaze. It should be shiny and thick enough to coat the tops of your éclairs with just a bit of luscious drip — pure dessert art!
Step 6: Assemble the Mocha Éclairs
Now comes the most delightful part: assembly! Carefully slice each éclair shell in half lengthwise. Pipe (or generously spoon) the chilled mocha pastry cream onto the bottom half, then gently cap it with the top shell. Dip the top of each filled éclair in your warm mocha glaze, letting any excess drip off. Place finished éclairs on a wire rack and let the glaze set, if you can resist sneaking one immediately.
How to Serve Mocha Éclairs
Garnishes
For an elegant finish to your Mocha Éclairs, sprinkle a few chocolate-covered espresso beans or a dusting of cocoa powder right on top of the glaze. If you’re feeling playful, a zigzag of white chocolate or some finely chopped toasted hazelnuts adds both crunch and sophistication. Little touches like these make your Mocha Éclairs look bakery-worthy at home.
Side Dishes
Pair these decadent éclairs with fresh berries — strawberries or raspberries add a refreshing, tart contrast. If you’re hosting brunch, a platter of flaky croissants, fruit salad, or even a scoop of vanilla bean gelato on the side will turn dessert into a true French-inspired feast. Coffee or espresso on the side makes the mocha flavors in your éclairs pop!
Creative Ways to Present
Arrange your Mocha Éclairs on a pretty cake stand or vintage tray for a stunning centerpiece. For a modern spin, line them up neatly on a slate platter and top with chocolate shavings. Mini éclairs are adorable for parties or afternoon teas — just use a smaller tip when piping, and voila! Alternatively, stack éclairs pyramid-style for a crowd-pleasing wow factor at birthdays or celebrations.
Make Ahead and Storage
Storing Leftovers
Finished Mocha Éclairs are best enjoyed the day they’re made, but you can keep leftovers in the refrigerator for up to two days. Place them in an airtight container to prevent the pastry from turning soggy. If possible, store the pastry shells, filling, and glaze separately and assemble just before serving for that freshly made texture.
Freezing
You can freeze the unfilled choux pastry shells for up to one month. Let them cool completely, then tuck them into a freezer-safe bag with parchment between layers. When ready to use, thaw at room temperature, then crisp in a moderate oven for 5 minutes. Avoid freezing filled éclairs — the cream doesn’t thaw as beautifully, and the texture will be compromised.
Reheating
If your choux shells have softened, pop them in a 300°F oven for about 5 minutes to revive their crispiness before filling and glazing. There’s no need to reheat filled éclairs, but the glaze can be refreshed by briefly microwaving or stirring gently over low heat if it’s become too firm.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works if you don’t have espresso powder, though the flavor will be slightly milder. For similar boldness, use a bit more and taste as you go when infusing the milk and making the glaze.
Can I make Mocha Éclairs gluten-free?
You can substitute a cup-for-cup gluten-free baking flour blend for the all-purpose flour in the choux pastry. The texture may be different, but they’ll still puff nicely — just be sure to sift your flour well.
How can I prevent my pastry cream from curdling?
The trick is to pour the hot milk into your egg mixture slowly, whisking constantly to avoid scrambling the eggs. Keep your heat moderate on the stove, and don’t stop stirring until the cream thickens. If you see lumps, pass the finished cream through a fine-mesh sieve before chilling.
What’s the best way to fill the éclairs?
Use a piping bag fitted with a wide tip for the neatest results, but if you don’t have one, a spoon works in a pinch. Cut your éclairs in half for easy assembly, or for a classic look, poke a hole in the bottom and pipe the cream inside.
Can I make the components ahead of time?
Absolutely! The mocha pastry cream and choux pastry shells can both be made a day in advance and stored separately. Fill and glaze shortly before serving for éclairs that taste bakery-fresh.
Final Thoughts
If you’re ready to wow your friends, family, or even just yourself, give these Mocha Éclairs a try. They’re absolutely worth every step — and once you taste the dreamy blend of chocolate, coffee, and airy pastry, you’ll want to whip them up for every special occasion. Happy baking!
Print
Mocha Éclairs Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 éclairs
- Category: Dessert
- Method: Baking, No-Bake Assembly
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the delightful combination of coffee and chocolate with these decadent Mocha Éclairs. A classic French pastry filled with a rich mocha pastry cream and topped with a luscious chocolate glaze.
Ingredients
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the mocha pastry cream:
- 2 cups whole milk
- 3 tablespoons instant espresso powder
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, chopped
For the glaze:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon brewed espresso
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make choux pastry: Combine butter, water, and salt in a saucepan. Add flour, then beat in eggs. Pipe onto baking sheet and bake.
- Prepare mocha pastry cream: Heat milk with espresso powder. Whisk sugar, egg yolks, and cornstarch. Combine with hot milk, cook until thickened, then add butter, vanilla, and chocolate. Chill.
- Make the glaze: Heat cream, pour over chocolate and espresso. Stir until glossy.
- Assemble éclairs: Cut éclairs, fill with cream, dip in glaze, and let set before serving.
Notes
- Éclairs are best eaten the day they’re made but can be refrigerated for up to 2 days.
- You can also freeze unfilled choux shells for later use.
- For a sweeter filling, add a tablespoon of powdered sugar to the mocha cream.
Nutrition
- Serving Size: 1 éclair
- Calories: 310
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
