Description
These Mocha Éclairs combine delicate choux pastry filled with a rich mocha-flavored custard and topped with whipped cream, making for an indulgent dessert perfect for coffee and chocolate lovers alike.
Ingredients
Scale
Choux Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tbsp instant coffee granules
- 1/4 cup unsweetened cocoa powder
- 4 large egg yolks (whisked)
- 1 cup heavy cream
- 1/2 cup dark chocolate chips (for optional garnish or melting)
Mocha Filling
Topping
Instructions
- Prepare the Choux Pastry: Preheat your oven to 425°F (220°C). In a saucepan, heat water (not specified but generally 1 cup) and unsalted butter until boiling. Stir in the all-purpose flour vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Add Eggs: Allow the dough mixture to cool slightly so it doesn’t cook the eggs upon addition. Add the eggs one at a time, mixing thoroughly after each addition until the batter is glossy and smooth.
- Pipe Éclairs: Transfer the choux pastry dough to a piping bag fitted with a large round nozzle and pipe 4-inch logs onto parchment-lined baking sheets, spacing them adequately to allow puffing.
- Bake Pastries: Bake the éclairs for 25-30 minutes or until they are puffed and golden brown. Make sure not to open the oven door during baking to prevent collapsing.
- Prepare Mocha Filling: In a small saucepan, simmer whole milk with granulated sugar. In a separate bowl, whisk together egg yolks, cocoa powder, and instant coffee granules. Gradually combine the hot milk into the egg mixture while whisking. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens. Remove from heat and let cool completely.
- Fill Éclairs: Once the éclairs are completely cooled, carefully slice them horizontally or create a small incision and fill them with the cooled mocha custard filling using a piping bag.
- Whip Cream Topping: Whip the heavy cream until it forms stiff peaks. Pipe or spoon the whipped cream on top of each filled éclair. Optionally, melt the dark chocolate chips and drizzle over the top or sprinkle as garnish for extra chocolate flavor.
- Serve: Serve the mocha éclairs immediately or refrigerate until ready to serve, ensuring the whipped cream and filling remain fresh.
Notes
- Do not open the oven door while baking to prevent éclairs from collapsing.
- Ensure the custard filling is fully cooled before filling éclairs to maintain texture.
- Use a large piping tip for even-sized éclairs and filling application.
- Dark chocolate chips can be melted as a glaze or sprinkled as garnish.
- Éclairs can be made ahead and stored refrigerated for up to 2 days.
