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
Scale
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.
