Mocha Eclairs
Crispy choux pastry filled with a bold coffee cream and topped with glossy chocolate glaze—a perfect mix of rich and light.
Ingredients
For the Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Mocha Filling:
- 1 ½ cups heavy cream
- 3 tbsp instant espresso powder
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Glaze:
- ¾ cup dark chocolate chopped
- ½ cup heavy cream
- 1 tbsp butter
Instructions
- Make the Choux Pastry – Heat water, butter, sugar, and salt in a saucepan. Bring to a boil, then dump in the flour. Stir aggressively.
- Dry the Dough – Keep stirring over low heat for 2 minutes until a ball forms. Let it cool slightly, then add eggs one at a time.
- Pipe & Bake – Fill a piping bag and create 4-inch strips on a baking sheet. Bake at 375°F (190°C) for 35 minutes until golden.
- Whip the Filling – Beat heavy cream, espresso powder, sugar, and vanilla until thick. Stash it in the fridge while pretending to be patient.
- Fill the Éclairs – Slice the pastries in half and generously pipe in the coffee cream. Overfilling is encouraged.
- Make the Glaze – Heat heavy cream, pour it over chopped chocolate, and stir in butter. Mix until smooth and glossy.
- Assemble & Serve – Dunk each éclair top in warm glaze, let it set slightly, then enjoy immediately, or refrigerate for later regret.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 10%
- Potassium: 5%
- Magnesium: 4%
- Vitamin B12: 3%
Pro Tips for Next-Level Éclairs
- Dry the dough properly—undercooked pastry collapses like your Monday motivation.
- Use chilled cream for the filling; it whips up smoother.
- Glaze while warm so it spreads evenly without drama.
- Store in the fridge, but let them sit at room temp before eating—because rock-hard éclairs are criminal.