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
Scale
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
