Coffee Éclairs Recipe
Introduction
These Coffee Éclairs are a delightful twist on the classic French pastry, combining airy choux pastry with rich coffee-flavored cream and a smooth chocolate glaze. Perfect for coffee lovers looking to enjoy an elegant and delicious treat.
Ingredients
- Choux pastry (for éclairs)
- Coffee pastry cream
- Chocolate glaze
Instructions
- Step 1: Prepare and bake the choux pastry shells according to your favorite recipe or package instructions until puffed and golden brown. Let them cool completely.
- Step 2: Fill the cooled choux shells with the coffee pastry cream using a piping bag, ensuring an even and generous filling throughout each éclair.
- Step 3: Dip the tops of the filled éclairs into the chocolate glaze, allowing excess glaze to drip off. Place éclairs on a rack or parchment paper to let the glaze set before serving.
Tips & Variations
- For a stronger coffee flavor, add a teaspoon of instant espresso powder to the pastry cream.
- Use dark chocolate glaze for a richer contrast, or milk chocolate for a sweeter finish.
- Chill éclairs before filling to make them easier to handle and to maintain crispness.
Storage
Store the assembled éclairs in an airtight container in the refrigerator for up to 2 days. For best texture, consume shortly after glazing. If needed, bring to room temperature before serving. Do not freeze, as it can affect the cream and pastry texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the choux pastry shells ahead of time?
Yes, you can bake the choux shells a day in advance and store them in an airtight container at room temperature. Fill and glaze them just before serving for best results.
How do I prevent the éclairs from becoming soggy?
Allow the choux shells to cool completely before filling and glazing. Store filled éclairs in the fridge and consume within two days to avoid sogginess. Keeping the glaze thin and letting it set quickly also helps maintain texture.
PrintCoffee Éclairs Recipe
Delight in these classic French Coffee Éclairs, featuring light and airy choux pastry filled with a rich, velvety coffee-flavored pastry cream and topped with a glossy chocolate glaze. Perfect for an elegant dessert or special occasion treat.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 éclairs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Choux Pastry
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) unsalted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
Coffee Pastry Cream
- 2 cups (480 ml) whole milk
- 3 tbsp instant coffee granules
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Chocolate Glaze
- 4 oz (115 g) bittersweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tbsp unsalted butter
Instructions
- Prepare the Choux Pastry: Preheat the oven to 400°F (200°C). In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and add flour all at once, stirring vigorously until mixture forms a ball and pulls away from the pan. Return to heat and stir for 1-2 minutes to dry out the dough slightly.
- Add Eggs: Transfer dough to a mixing bowl. Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and shiny. The dough should be thick but pipeable.
- Pipe the Éclairs: Using a piping bag fitted with a large round tip, pipe 4-inch long strips of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake the Choux Shells: Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes until golden brown and puffed. Do not open the oven during baking to prevent them from collapsing. Cool completely on a wire rack.
- Make the Coffee Pastry Cream: In a small bowl, dissolve instant coffee in a few tablespoons of hot milk. In a saucepan, heat remaining milk until simmering. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale. Gradually pour hot milk into yolk mixture while whisking. Return mixture to saucepan, add coffee milk, and cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap directly on surface and chill until cold.
- Fill the Éclairs: Slice the cooled choux shells horizontally or use a small piping tip to inject the chilled coffee pastry cream into each éclair evenly.
- Prepare the Chocolate Glaze: Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate and let sit for one minute. Stir until smooth and glossy. Stir in butter until incorporated.
- Glaze the Éclairs: Dip the top of each filled éclair into the chocolate glaze or spoon the glaze over them. Allow glaze to set before serving.
Notes
- Make sure choux shells are completely cool before filling to prevent sogginess.
- Instant coffee granules provide a strong coffee flavor without affecting texture.
- Éclairs can be made a day ahead; store filled éclairs refrigerated and glaze just before serving.
- Use good quality bittersweet chocolate for the best glaze flavor.
Keywords: Coffee éclairs, choux pastry, coffee pastry cream, chocolate glaze, French dessert, classic éclairs
