Description
Delight in these rich and indulgent Mocha Éclairs featuring a crisp choux pastry shell filled with a luscious coffee and cocoa custard, topped with whipped cream for a perfect finish. This French-inspired dessert combines the bold flavors of mocha in a delicate pastry, ideal for special occasions or an elegant treat.
Ingredients
Scale
Choux Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup water (for boiling with butter)
Mocha Custard Filling
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 large egg yolks (whisked separately)
- 1/4 cup unsweetened cocoa powder
- 2 tbsp instant coffee granules
Topping
- 1 cup heavy cream
Instructions
- Prepare Choux Pastry Dough: Preheat your oven to 425°F (220°C). In a saucepan, bring 1 cup water and 1/2 cup unsalted butter to a boil. Once boiling, add 1 cup all-purpose flour all at once, stirring vigorously until the mixture becomes smooth and forms a dough that pulls away from the pan.
- Incorporate Eggs: Allow the dough to cool slightly to prevent cooking the eggs. Then, add eggs one at a time, mixing thoroughly after each addition until the batter is glossy and smooth, which ensures the right texture for puffing up during baking.
- Pipe the Éclairs: Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 4-inch long logs onto baking sheets lined with parchment paper, leaving space between them for expansion.
- Bake the Pastries: Bake the éclairs for 25-30 minutes or until they are puffed up and golden brown, making sure not to open the oven door during baking to maintain the oven spring and prevent collapse.
- Prepare the Mocha Custard Filling: In a saucepan, gently simmer 1 cup whole milk with 1/2 cup granulated sugar. In a separate bowl, whisk together 2 egg yolks, 1/4 cup unsweetened cocoa powder, and 2 tbsp instant coffee granules until smooth. Gradually combine the warm milk mixture with the egg mixture, then cook over low heat, continuously whisking until the custard thickens. Remove from heat and allow to cool completely before use.
- Fill and Top the Éclairs: Once the éclairs are cooled, fill them with the mocha custard using a piping bag. Whip 1 cup heavy cream until stiff peaks form, then pipe or dollop the whipped cream over the filled éclairs just before serving for a creamy, airy finish.
Notes
- Ensure the dough is not too hot when adding eggs to avoid scrambling them.
- Do not open the oven door during the first 20 minutes of baking to prevent the éclairs from collapsing.
- The mocha custard must be fully cooled before filling the éclairs to maintain the pastry’s texture.
- For an extra chocolatey glaze, consider melting 1/2 cup dark chocolate chips to drizzle over the whipped cream.
- Éclairs are best enjoyed the same day they are made to savor optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
