Few desserts are as refined and timeless as the éclair. Long, delicate choux pastry shells filled with silky cream and topped with glossy icing have been a symbol of French pâtisserie for centuries. In this indulgent variation, the classic vanilla filling is replaced with a luxurious mocha pastry cream, blending the bold bitterness of coffee with the richness of dark chocolate. The result is a dessert that is elegant, deeply flavored, and irresistible to coffee lovers.
Mocha éclairs are perfect for special occasions, afternoon tea, or whenever you want to recreate the magic of a Parisian bakery at home. While éclairs may seem intimidating, each step is approachable when explained carefully—and the reward is absolutely worth it.
🛒 Ingredients (makes 10–12 éclairs)
For the choux pastry
- 125 ml (½ cup) water
- 60 g (¼ cup) unsalted butter
- 75 g (½ cup) all-purpose flour
- 2 large eggs
- 1 pinch salt
- 1 teaspoon sugar
For the mocha pastry cream
- 500 ml (2 cups) whole milk
- 4 large egg yolks
- 100 g (½ cup) granulated sugar
- 40 g (⅓ cup) cornstarch
- 20 g unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 100 g dark chocolate, finely chopped
- 30 g unsalted butter
- 1 teaspoon vanilla extract
For the mocha glaze
- 120 g (1 cup) powdered sugar
- 1 tablespoon cocoa powder
- 1 teaspoon instant coffee
- 2–3 tablespoons hot milk or cream
- 1 teaspoon butter (optional, for shine)
🥄 Step 1: Making the Choux Pastry
Choux pastry is the foundation of éclairs. Unlike traditional dough, it relies on steam to puff up, creating a hollow interior perfect for filling.
In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat until the butter has completely melted and the mixture begins to simmer. Remove from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly. This step dries out the dough slightly, which is essential for proper rising.
Transfer the dough to a bowl and let it cool for 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and fall slowly from the spoon in a thick ribbon.
🔥 Step 2: Shaping and Baking the Éclairs
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Transfer the choux dough to a piping bag fitted with a plain round tip. Pipe lines about 10–12 cm (4–5 inches) long, spacing them well apart.
Bake for 30–35 minutes, without opening the oven door, until the éclairs are puffed, golden brown, and crisp. Turn off the oven, crack the door slightly, and let the éclairs cool inside for 10 minutes to prevent collapsing.
Once cooled, use a small knife or skewer to make two small holes in the bottom of each éclair for filling.
☕🍫 Step 3: Preparing the Mocha Pastry Cream
This mocha pastry cream is the heart of the recipe—silky, intense, and deeply aromatic.
In a saucepan, heat the milk with the espresso powder until steaming but not boiling. Remove from heat and let the coffee infuse for a minute.
In a bowl, whisk the egg yolks with the sugar until pale and thick. Add the cornstarch and cocoa powder, whisking until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring continuously, until the cream thickens and begins to bubble.
Remove from heat and add the chopped dark chocolate, butter, and vanilla extract. Stir until smooth and glossy.
Transfer the cream to a bowl, cover with plastic wrap directly touching the surface, and chill for at least 1 hour.
🧁 Step 4: Filling the Éclairs
Once the pastry cream is fully chilled, spoon it into a piping bag fitted with a small round tip. Pipe the cream into each éclair through the holes made earlier, filling generously until the éclair feels heavy in your hand.
The contrast between the crisp shell and the smooth mocha cream is what makes this dessert so special.
🍩 Step 5: Mocha Glaze
In a bowl, whisk together powdered sugar, cocoa powder, and instant coffee. Gradually add hot milk or cream until the glaze is smooth and thick but pourable. Stir in butter if desired for extra shine.
Dip the tops of the éclairs into the glaze or spread it neatly with a spatula. Let them rest for 10–15 minutes until the glaze sets.
🍽️ Serving and Presentation
Mocha éclairs are best served slightly chilled or at cool room temperature. Arrange them on a platter and garnish with:
- Chocolate curls
- A dusting of cocoa powder
- Coffee beans (for decoration only)
They pair beautifully with espresso, cappuccino, or a glass of cold milk.
👨🍳 Professional Tips
- Do not rush the choux baking—color equals flavor and structure.
- Use high-quality dark chocolate (60–70%) for the best mocha depth.
- Éclairs can be baked a day ahead; fill and glaze just before serving.
- If you prefer a lighter filling, fold whipped cream into the chilled pastry cream to create mocha diplomat cream.
✨ Conclusion
These Mocha Éclairs with Coffee-Infused Pastry Cream are a celebration of classic French technique elevated by bold coffee and chocolate flavors. Every bite offers contrast—crisp pastry, velvety cream, and a smooth, glossy glaze. While they may look like bakery masterpieces, they are completely achievable at home with patience and care.
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