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
Scale
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
