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Mocha Éclairs Recipe

Mocha Éclairs Recipe
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4.9 from 20 reviews

Indulge in the delightful combination of chocolate and espresso with these decadent Mocha Éclairs. These French pastries are filled with a luscious mocha pastry cream and topped with a glossy mocha glaze, perfect for any dessert lover.

Ingredients

Units Scale

For the Choux Pastry:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs

For the Mocha Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon instant espresso powder
  • 4 ounces semisweet chocolate (chopped)

For the Mocha Glaze:

  • 1/2 cup heavy cream
  • 1 tablespoon instant espresso powder
  • 4 ounces semisweet chocolate (chopped)
  • 1 tablespoon light corn syrup (optional for shine)

Instructions

  1. Make the choux pastry: In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil. Reduce heat to low and stir in flour all at once. Cook, stirring constantly, until mixture forms a smooth ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until the dough is glossy and pipeable. Transfer to a piping bag fitted with a large round tip. Pipe 4–5-inch strips onto the prepared baking sheet, spacing them apart. Bake for 25–30 minutes, or until golden and puffed. Let cool completely.
  2. Make the mocha pastry cream: In a medium saucepan, heat milk until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly whisk in the hot milk, then pour everything back into the pan. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter, espresso powder, and chopped chocolate until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 1 hour.
  3. Make the glaze: In a small saucepan, heat cream and espresso powder until steaming. Pour over chopped chocolate and stir until smooth. Add corn syrup if using.
  4. To assemble, cut cooled éclairs in half lengthwise. Pipe or spoon chilled mocha pastry cream into the bottom half, then place the top half back on. Spoon or dip the tops in mocha glaze. Chill until set, then serve.

Notes

  • You can make the choux shells and pastry cream a day ahead. Store unfilled shells in an airtight container at room temperature.
  • For extra texture, sprinkle chopped chocolate or crushed espresso beans over the glaze before it sets.

Nutrition

Find it online: https://easy-tapas-recipes.com/mocha-eclairs-recipe/