You are going to fall head over heels for this Mocha Éclairs Recipe—a sublime dance of airy choux pastry filled with rich, velvety mocha pastry cream and topped with a glossy mocha glaze. This dessert perfectly balances the bittersweet notes of espresso and chocolate, making it a heavenly treat that feels both classic and exciting. Whether you’re craving a coffee-infused delight or looking to impress your guests with an elegant French pastry, these mocha éclairs deliver flavor and texture that are impossible to resist.
Ingredients You’ll Need
Each ingredient in this Mocha Éclairs Recipe plays an essential role, from creating the perfect delicate pastry shell to immersing your palate in luscious mocha flavor. The list might look simple, but these ingredients work together to build complexity in taste and texture that’s truly exquisite.
- Water: Provides the necessary moisture to cook and bind the choux dough.
- Whole Milk: Adds richness to the pastry cream and tenderizes the choux shell.
- Unsalted Butter: Gives the dough a flaky, tender structure and enriches the pastry cream’s mouthfeel.
- Sugar: Sweetens the choux pastry and mocha pastry cream just enough to balance bittersweet cocoa and espresso.
- Salt: Enhances the flavors, cutting through sweetness for balance.
- All-Purpose Flour: The backbone of the choux pastry structure, providing strength while keeping it light.
- Eggs: Essential for the choux pastry’s rise and glossy texture.
- Egg Yolks: Create the creamy, smooth base for the mocha pastry cream.
- Cornstarch: Thickens the pastry cream to just the right consistency.
- Instant Espresso Powder: Delivers a robust coffee flavor throughout the pastry cream and glaze.
- Vanilla Extract: Adds a floral, sweet aroma to complement the mocha elements.
- Semi-Sweet Chocolate: Infuses the pastry cream with depth and smooth chocolate richness.
- Powdered Sugar and Unsweetened Cocoa Powder: The base of the mocha glaze, balancing sweetness and bitter cocoa flavor.
- Milk for Glaze: Adjusted to create the perfect thick but pourable mocha glaze.
How to Make Mocha Éclairs Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine water, milk, unsalted butter, sugar, and salt; bring it all to a boil. The bubbling mixture is the foundation of a light, airy pastry shell. Then, remove the pan from heat and quickly stir in the entire amount of flour until the dough pulls away from the sides. This step is key to forming a smooth, elastic dough that puffs beautifully in the oven. After letting it cool for a few minutes, beat in eggs one at a time until the dough becomes glossy and smooth. Pipe the dough into 4 to 5-inch strips with a piping bag fitted with a round or star tip. Bake initially at 400°F for 20 minutes; then lower the temperature to 350°F and bake for another 10-15 minutes until golden and puffed to perfection.
Step 2: Make the Mocha Pastry Cream Filling
While the pastry cools, heat milk in a saucepan just until steaming — this gentle heat releases the flavors of the espresso powder. Whisk egg yolks, sugar, cornstarch, and instant espresso powder together until perfectly combined and smooth. Slowly drizzle the hot milk into the yolk mixture, whisking nonstop to prevent lumps or scrambling. Return the combined mixture to the stove and cook over medium heat, stirring constantly until it thickens to a creamy custard consistency. Stir in chopped semi-sweet chocolate, vanilla extract, and butter until velvety and smooth. Cover the surface with plastic wrap to prevent a skin from forming and chill thoroughly before filling your éclairs.
Step 3: Prepare the Mocha Glaze
Whisk together powdered sugar, unsweetened cocoa powder, instant espresso powder, and just enough milk to reach a thick but pourable consistency. This glaze crowns each éclair with a shiny, chocolate-espresso finish that’s as beautiful as it is delicious.
Step 4: Assemble the Mocha Éclairs
Once your choux pastries are fully cooled, carefully slice them in half horizontally or poke small holes in the bottom to pipe in the mocha pastry cream using a piping bag. Dip the tops of the éclairs into the mocha glaze, letting excess drip off before placing them on a tray. Chill the filled éclairs in the refrigerator until the glaze sets beautifully.
How to Serve Mocha Éclairs Recipe
Garnishes
You can dress up your mocha éclairs in many delightful ways. A sprinkle of finely chopped toasted hazelnuts or a delicate dusting of cocoa powder on top adds an elegant touch and a hint of crunch that complements the silky filling. Fresh mint leaves or edible flowers can also elevate the presentation for special occasions.
Side Dishes
Serve your mocha éclairs alongside a rich, velvety espresso or a creamy cappuccino to heighten the coffee experience. Fresh berries or a lightly sweetened whipped cream make excellent accompaniments, adding a splash of color and contrasting freshness to the mocha richness.
Creative Ways to Present
Try arranging your éclairs on a tiered dessert stand for a sophisticated buffet display or plate them with swirls of chocolate sauce and coffee dust for an artisanal cafe vibe. For brunch or afternoon tea, pair each éclair with a petite cup of mocha for a fully themed coffee dessert experience that wows both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Since éclairs are at their best on the day they are filled, store any leftovers in an airtight container in the refrigerator to maintain freshness and prevent the pastry from drying out. Consume within 24 hours for the best texture and flavor.
Freezing
You can freeze unfilled choux shells in a sealed container for up to one month. To freeze filled éclairs, first chill them thoroughly, then wrap individually in plastic wrap and foil. Thaw in the refrigerator overnight before serving to preserve the delicate mocha pastry cream texture.
Reheating
For previously frozen, unfilled choux shells, warm them in a moderate oven (about 300°F) for 5-7 minutes to regain their crispness. Avoid reheating filled éclairs in the oven, as this will ruin the filling—simply let them thaw slowly in the fridge for optimal texture.
FAQs
Can I use regular brewed coffee instead of instant espresso powder?
Instant espresso powder disperses flavor evenly without adding extra liquid, which is crucial for the textures in this recipe. Brewing coffee can introduce unwanted moisture and dilute the pastry cream and glaze, so it’s best to stick to instant espresso powder for that intense mocha punch.
Is there a way to make the éclairs gluten-free?
Gluten-free baking for choux pastry is quite tricky since the structure depends on gluten’s elasticity. While some gluten-free flour blends may work with trial, this Mocha Éclairs Recipe is best enjoyed with traditional all-purpose flour for authentic texture and rise.
How can I make the mocha flavor stronger?
If you adore a more pronounced mocha taste, increase the instant espresso powder slightly in both the pastry cream and glaze, but be careful not to overpower the delicate balance of sweetness and bitterness.
Can I prepare the pastry cream a day early?
Absolutely! Making the mocha pastry cream a day ahead not only saves time but also enhances flavor as it chills. Just ensure it’s covered tightly to avoid absorbing any odors from the fridge.
What tips do you have for piping perfect éclairs?
Use a large round or star piping tip and steady, even pressure to create uniform strips. Wetting your fingers with water can help smooth out any peaks after piping. Also, piping on parchment paper ensures easy removal after baking.
Final Thoughts
This Mocha Éclairs Recipe is more than just a dessert; it’s a celebration of coffee and chocolate harmony wrapped in a classic French pastry. Whether you’re a seasoned baker or a passionate home cook, these éclairs offer a rewarding baking journey and a deliciously impressive result worth sharing. Give it a try—you might just find your new favorite indulgence!
Print
Mocha Éclairs Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Mocha Éclairs are delicate French pastries featuring light and airy choux pastry filled with a rich mocha-infused pastry cream, topped with a smooth mocha glaze. This dessert perfectly combines the flavors of coffee and chocolate in an elegant treat ideal for special occasions or an indulgent everyday dessert.
Ingredients
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 the 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 over medium heat, then reduce heat slightly and stir in all the flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add eggs and pipe éclairs: Beat in the eggs one at a time, stirring well after each addition until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4–5 inch long strips onto the lined baking sheet, leaving space between each.
- Bake the éclairs: Bake at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 to 15 minutes until the éclairs are golden, puffed, and crisp. Remove from the oven and cool completely on a wire rack.
- Make the mocha pastry cream: Heat the milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and instant espresso powder until smooth. Slowly pour the hot milk into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs.
- Cook and enrich the pastry cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the chopped semi-sweet chocolate, vanilla extract, and butter until smooth and glossy. Cover the surface directly with plastic wrap to prevent a skin from forming and chill until completely cold.
- Prepare the mocha glaze: Whisk together powdered sugar, cocoa powder, instant espresso powder, and just enough milk to form a thick but spreadable glaze.
- Assemble the éclairs: Slice the cooled éclairs in half lengthwise or poke holes in the bottom. Pipe the chilled mocha pastry cream generously inside each éclair. Dip or spread the tops with the mocha glaze. Chill the assembled éclairs until the glaze sets, then serve.
Notes
- Use instant espresso powder for a strong and consistent mocha flavor, or adjust the amount to taste.
- Éclairs are best served the same day they are filled to maintain crispness but can be prepared a day ahead and refrigerated.
- Ensure the pastry cream is fully chilled before filling to prevent soggy pastry.
- For piping, a large star tip or round tip works well to get uniform éclairs.
