Craving a sweet treat with a coffee kick? You'll love this Coffee Eclair recipe. Quick to make, tasty, and perfect for dessert or a snack. Stick around, you don't want to miss this!
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- Egg yolks
- Dark chocolate
See recipe card for quantities.
Make the Dough
To make the choux pastry, boil water, butter, sugar, and salt in a pot. Take the pot off the heat and add flour. Cook the mixture on the stove until it becomes a shiny paste, which takes about 3 to 4 minutes. Move the paste to a bowl and add eggs one at a time, mixing well after each one.
Bake the Dough
On a baking sheet, pipe 11cm éclairs with a pastry bag fitted with a round tip. Bake at 410F for 20 min. Lower the heat to 375F. Bake 15 more minutes until the éclairs are golden.
Make Pastry Cream
To make the pastry cream, first boil milk and coffee together. In another bowl, mix cornstarch, sugar, and one egg. Slowly add some of the hot milk to this egg mixture and mix it well. Put everything back on the stove and boil while continuously whisking. Move the cream to a bowl, add butter, and chill it in the fridge.
Make Ganache + Dip in
For the ganache, boil some cream and pour it over chocolate. Mix these together until the mixture is smooth. Dip the tops of the éclairs into this ganache and let it set.
Fill The Éclairs
Finally, to fill the éclairs, cut them in half. Use a piping bag with a star tip to fill them with the chilled pastry cream.
Ready To Be Enjoyed
Your éclairs are now ready to enjoy! Share them with friends or family, and if there are any leftovers, store them in an airtight container.
Hint: Make sure the pastry cream is fully cooled. This ensures a better texture and flavor.
For a dairy-free version, use almond milk and vegan butter.
Add a sprinkle of crushed hazelnuts for a nutty twist.
Use a piping bag for both dough and filling. If not, a zip-lock bag with a cut corner works too.
Store in an airtight container in the fridge for 3 days. Freezing is not recommended.
Don't overmix the dough; it should be shiny but not oily.
Use all-purpose flour.
In the fridge for up to 3 days.
No, texture will change.
Use almond milk and vegan butter.
Yes, but espresso is better.
A mix of cream and chocolate.
Yes, hazelnuts work well.
Didn't cook long enough.
Reduce sugar in pastry cream.
Coffee Pastry Cream
5 Egg yolks
Dark Chocolate Ganache
100g Dark chocolate
Step 1 - Choux Pastry
- Boil water, butter, sugar, salt.
- Off heat, add flour.
- Cook on stove until it becomes a shiny paste (3-4 min).
- Move to the bowl.
- Add eggs one by one. Mix each time.
Step 2 - Baking
- On baking sheet, pipe 11cm éclairs using piping bag.
- Bake at 410F for 20 min.
- Lower heat to 375F. Bake 15 more min until golden.
Step 3 - Pastry Cream
- Boil milk and coffee.
- Mix cornstarch, sugar, egg in another bowl.
- Add some hot milk to the egg mixture. Mix.
- Boil everything. Keep whisking.
- Move to a bowl. Add butter.
- Chill in the fridge.
Step 4 - Ganache
- Boil cream.
- Pour on chocolate.
- Mix until smooth.
- Dip éclair tops in ganache.
- Let it set.
Step 5 - Fill Éclairs
- Cut éclairs in half.
- Use piping bag with star tip.
- Fill with pastry cream.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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