Mocha Éclairs Recipe
If you’ve ever dreamed of combining delicate French pastry with the bold decadence of coffee and chocolate, you’re in for a treat. Mocha Éclairs are irresistibly crisp on the outside, filled with a creamy espresso-infused center, and finished with a dark, glossy glaze that hints at your favorite coffee shop’s best espresso. Each bite is perfectly balanced: sweet but not cloying, airy yet rich, and guaranteed to impress guests or simply make your own afternoon feel utterly special. If you’re looking for a showstopping dessert with French flair and a flavorsome twist, these Mocha Éclairs belong at the very top of your must-bake list.
Ingredients You’ll Need
This impressive dessert is actually made from simple, quality ingredients that each bring their own magic—think structure, flavor, creaminess, and that essential mocha kick. Every element has its role to play in getting the texture and taste just right for Mocha Éclairs.
- Water: The foundation for the choux pastry, providing moisture and a light rise.
- Unsalted Butter: For flavor and richness, ensures the pastry is tender and delicious.
- Salt: Just a pinch to enhance all the other flavors in the dough and filling.
- All-purpose Flour: Gives the choux structure so the éclairs puff up with delightful hollows inside.
- Eggs: Vital for richness and that glossy, beautiful texture in both pastry and cream.
- Whole Milk: Used in the pastry cream for a luxurious, silky base.
- Heavy Cream: Adds exceptional creaminess to both the filling and the glaze.
- Granulated Sugar: Sweetens the pastry cream just right without overpowering the coffee flavor.
- Egg Yolks: Make the mocha pastry cream thick and smooth, almost custard-like.
- Instant Espresso Powder: The secret weapon for deep, intense coffee flavor in both filling and glaze.
- Vanilla Extract: Rounds out the coffee notes and adds warm complexity to the cream.
- Dark Chocolate: Brings that essential bittersweet edge to the shiny glaze on top.
How to Make Mocha Éclairs
Step 1: Make the Choux Pastry Dough
Begin by bringing water, butter, and salt to a boil in a saucepan. Once the butter is fully melted and the mixture is bubbling, dump in all of your flour at once and stir vigorously. Don’t worry if it seems thick at first! Keep going until it forms a smooth ball and pulls away from the sides of the pan. This might feel a little like an arm workout, but it’s worth it for that signature éclair texture.
Step 2: Add the Eggs
Let your dough cool slightly, then transfer it to a mixing bowl. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The finished dough should be smooth, glossy, and just thick enough to hold its shape when piped. This step is key for those perfect, puffy éclair shells.
Step 3: Pipe and Bake the Éclair Shells
Spoon your choux pastry into a pastry bag and pipe 4-inch lines onto a parchment-lined baking sheet, leaving plenty of space around each. Bake at 400°F for a brief rise, then turn the oven down to let them dry out and become golden brown. Don’t open the oven early—this helps the éclairs set with those beautiful, airy interiors. Letting them cool in the cracked oven door gives extra assurance against soggy shells.
Step 4: Prepare the Mocha Pastry Cream
While the shells bake, start the star of your Mocha Éclairs—the creamy mocha filling. Heat milk, cream, and espresso powder in a saucepan until steaming, infusing that milk with rich coffee aroma. In a separate bowl, whisk together egg yolks, sugar, flour, and salt. Then, slowly add the hot milk to the eggs, whisking constantly to temper them and avoid scrambling. Return everything to the saucepan and cook until it’s thickened like soft pudding. Stir in vanilla and let the cream chill thoroughly with plastic wrap on its surface to keep it ultra-smooth.
Step 5: Make the Mocha Glaze
As your pastry cream cools, make the shiny glaze that crowns each éclair. Steaming cream is poured over dark chocolate and espresso powder, then whisked until satiny and rich. This deep chocolaty finish set against coffee notes is pure mocha magic—and so easy to make in one bowl!
Step 6: Fill and Glaze the Éclairs
Once shells and cream are cool, it’s time for assembly. Use a piping bag to fill each éclair with the luscious pastry cream, feeling how they become satisfyingly weighty in your hand. Then, dip the tops into your mocha glaze, letting any excess drip off before setting them aside to firm up. The combination of crisp pastry, silky coffee cream, and glossy chocolate glaze is what makes Mocha Éclairs nothing short of spectacular.
How to Serve Mocha Éclairs
Garnishes
For a bakery-worthy finish, try a sprinkle of finely chopped chocolate or a light dusting of espresso powder right over the glaze before it sets. Chocolate curls or even a few roasted coffee beans add dramatic flair and a hint of what’s within. A whisper of powdered sugar can also give a snowy, celebratory look.
Side Dishes
Mocha Éclairs are decadent enough to command the spotlight, but alongside a pot of strong French press coffee or a little scoop of vanilla ice cream, they really shine. If you’re serving them at brunch, a plate of fresh berries pairs beautifully with the coffee and chocolate flavors, cutting the richness and making your spread feel balanced and luxurious.
Creative Ways to Present
For a modern touch, arrange the éclairs on a long platter in a neat row and scatter edible flowers or chocolate shavings over the top. At a dinner party, you can go playful and serve “deconstructed mocha éclairs” with the glaze drizzled artistically on the plate and a quenelle of pastry cream on the side. They also look stunning packed tightly into a box, ready to surprise a lucky friend or loved one.
Make Ahead and Storage
Storing Leftovers
Store your assembled Mocha Éclairs in the refrigerator, covered loosely with plastic wrap, for up to two days. Their texture is best within the first 24 hours, as the pastry remains crisper, but the flavors continue to meld and deepen with a little resting time.
Freezing
If you want to get ahead, freeze empty éclair shells in an airtight container for up to one month. To enjoy later, let the shells thaw at room temperature, then crisp them in a low oven before filling. It’s best not to freeze filled éclairs, as the pastry cream can become watery when defrosted.
Reheating
If your shells feel a little soft, pop them into a 300°F oven for about 5–8 minutes to refresh their crispness before filling. Filled éclairs should be served chilled rather than warmed to preserve the integrity of that silky pastry cream and the glossy glaze.
FAQs
Can I make Mocha Éclairs ahead of time?
Absolutely! You can prepare the shells and the pastry cream a day in advance and keep them separate. Simply fill and glaze the éclairs just before serving for the best texture and flavor.
What’s the trick to getting hollow, puffy éclair shells?
The secret is to bake at a high temperature first to create steam, then finish at a lower temperature to dry them out. Also, never open the oven during the initial baking phase—this keeps the shells from collapsing.
Can I use regular coffee instead of instant espresso powder?
While you could use very strong brewed coffee in a pinch, instant espresso powder delivers a much more pronounced coffee flavor without adding extra liquid to your cream or glaze. It’s highly recommended for true Mocha Éclairs.
What’s the best way to fill the éclairs without breaking them?
Use a pastry bag with a small round tip to gently pipe filling into one end, or make a small hole in the bottom of each shell. Don’t rush; let the pastry fill up at its own pace to avoid splitting.
Are Mocha Éclairs suitable for vegetarians?
Yes, this recipe is completely vegetarian. Just make sure your dark chocolate doesn’t contain any hidden animal-based ingredients, and you’re good to go!
Final Thoughts
Baking your own Mocha Éclairs at home is one of those little adventures that pays off in pure joy—crisp, creamy, chocolaty, and deeply satisfying with every bite. Don’t let the French pastry mystique hold you back; with a few everyday ingredients and a bit of love, you’ll be surprised at how easily you can recreate this classic treat in your own kitchen. I hope you give these Mocha Éclairs a try and let them sweeten your day as much as they have mine!
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Mocha Éclairs Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 éclairs 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Mocha Éclairs, featuring a delicate choux pastry filled with a rich espresso-infused pastry cream and topped with a luscious mocha glaze.
Ingredients
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Pastry Cream:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Glaze:
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon instant espresso powder
Instructions
- Prepare the Choux Pastry: Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Add flour, stir until a smooth ball forms. Remove from heat, cool, beat in eggs, and pipe onto baking sheet.
- Bake the Pastry: Bake at 400°F for 15 minutes, then reduce to 350°F for 20-25 minutes until golden. Cool.
- Make the Pastry Cream: Heat milk, cream, and espresso. Whisk yolks, sugar, flour, and salt. Combine mixtures, cook until thickened. Cool with plastic wrap.
- Prepare the Glaze: Heat cream, pour over chocolate and espresso. Whisk until smooth.
- Assemble the Éclairs: Pipe cream into shells, dip tops in glaze, and allow to set.
Notes
- Keep oven closed during initial baking to ensure proper rise.
- Use instant espresso for a robust coffee flavor in both cream and glaze.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 280
- Sugar: 12 g
- Sodium: 115 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
