Print

Mocha Éclairs

Mocha Éclairs
Print Recipe

Indulge in these irresistible Mocha Éclairs, featuring light and airy choux pastry shells filled with luscious coffee-infused cream and topped with a rich dark chocolate glaze. This elegant dessert perfectly balances the bold flavors of coffee and smooth chocolate, making it a decadent treat ideal for any occasion. With a crisp exterior and creamy mocha filling, these éclairs delight every sense and can be customized to suit your sweetness and dietary preferences.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 4 large eggs

Mocha Cream Filling

  • 1 cup heavy cream
  • 2 tablespoons espresso or strong coffee, dissolved
  • 2 tablespoons powdered sugar (adjust to taste)

Chocolate Glaze

  • 4 ounces dark chocolate (at least 60% cocoa)
  • 1 tablespoon butter or heavy cream
  • Sugar to taste (optional, for sweetness adjustment)

Instructions

  1. Prepare the Choux Pastry: Combine water, butter, and a pinch of salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. Let the dough cool slightly before beating in eggs one at a time, creating a glossy, pipeable dough perfect for baking.
  2. Pipe and Bake the Pastry Shells: Using a piping bag fitted with a large round tip, pipe long tubes about 4 inches long onto a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) until puffed, golden, and crisp, usually about 25-30 minutes. Avoid opening the oven too early to prevent deflation.
  3. Make the Mocha Cream Filling: Whip heavy cream to soft peaks, then gently fold in dissolved espresso and powdered sugar, creating a light but flavorful mocha cream. Chill it until firm enough to pipe easily into the cooled pastry shells.
  4. Fill the Éclairs: Carefully cut each pastry shell in half horizontally or create a small hole at the base. Use a piping bag to fill each éclair generously with the mocha cream, ensuring each bite bursts with creamy coffee goodness.
  5. Prepare and Apply the Chocolate Glaze: Melt dark chocolate with butter or cream for shine and smooth texture. Dip or drizzle the top of each filled éclair, then allow the glaze to set before serving for that glossy, irresistible finish.

Notes

  • Use steady pressure and consistent speed when piping for even, uniform éclairs.
  • Let pastry shells cool completely before filling to prevent sogginess.
  • Brew espresso fresh or use concentrated coffee for the best mocha flavor.
  • Chill the cream filling well so it holds its shape inside the éclairs.
  • Choose high-quality dark chocolate to enhance richness and depth of flavor.

Nutrition

Keywords: mocha éclairs, coffee dessert, French pastry, choux pastry, chocolate glaze, mocha cream filling, gluten free pastry

Find it online: https://withnora.com/mocha-clairs/