Picture this: a tray of glossy, coffee-glazed éclairs lined up like edible jewels, each one filled with silky espresso pastry cream and capped with a chocolate mocha ganache. That’s the magic of this 1, a show-stopping treat that brings together choux pastry, rich coffee flavors, and just the right amount of sophisticated sweetness. Whether you’re baking for a celebration or simply spoiling yourself, these éclairs make every coffee break worthy of applause. If you’ve always wanted to conquer classic French pastry with a modern, café-inspired twist, this 1 is the perfect place to start!

Ingredients You’ll Need

Don’t let the fancy outcome fool you—each ingredient in this 1 is simple, approachable, and truly essential. From the steam-trapping choux pastry to the ultra-creamy filling and silky glaze, every component does its part to create the ultimate bite.

Water: Adds moisture and helps generate the steam that makes the choux shells puff up high and hollow inside.
Milk: Adds tenderness and a little richness to the pastry, balancing structure and softness.
Butter: Gives choux its signature flavor and helps create a crisp shell when baked.
Sugar: Just a touch brings a gentle sweetness and deepens the pastry’s color as it bakes.
Salt: Essential for flavor; it sharpens all the other tastes so nothing falls flat.
Flour: The foundation—plain all-purpose flour creates just the right amount of structure so the pastries rise and hold their shape.
Eggs (typically 4–5): The superstar—eggs create the beautiful puffy lift, a soft interior, and a gorgeous glossy finish.
Milk (for pastry cream): Base for the pastry cream; use whole milk for extra richness.
Cream: Makes the pastry cream ultra-silky and indulgent.
Sugar (for pastry cream): Sweetens and helps thicken the finished cream.
Egg yolks: These give body, consistent texture, and a golden hue to the pastry cream.
Cornstarch or flour: Thickens the cream, creating that perfect spoon-able consistency for filling your 1.
Instant espresso or finely brewed espresso: Packs a punch of coffee flavor—adjust the amount to your taste.
Vanilla: Adds a delicate warmth and rounds out the bold coffee notes.
Butter (for pastry cream): Mixed in at the end for silky smoothness.
Dark chocolate: Forms the base of the mocha glaze; look for 60 to 70 percent cacao for the best balance.
Heavy cream: Makes the ganache lush and shiny, perfect for dipping.

How to Make 1

Step 1: Make the Choux Pastry Shells

Start by combining water, milk, butter, sugar, and salt in a saucepan over medium heat. Bring to a rolling boil and make sure the butter is fully melted. The moment it boils, dump in all the flour at once and stir like mad—a sturdy wooden spoon is your best friend here. Keep stirring vigorously until the dough forms a ball that pulls away from the sides of the pan. This step ensures your shells will puff up beautifully thanks to all that trapped steam! Let it cool a bit before moving on—you don’t want hot dough scrambling your eggs.

Step 2: Beat in the Eggs

Add eggs one at a time to the cooled dough, beating well after each addition. You’ll know you’ve added enough when the dough drops off a spoon in a thick, glossy ribbon. For that classic éclair shape, pipe the mixture onto a parchment-lined baking sheet in 4 to 5 inch logs, leaving room to puff. A steady hand and even pressure will help you create beautifully uniform pastries for your 1.

Step 3: Bake to Perfection

Get ready for the science magic. Bake the shells at 200 °C (400 °F) for 15 minutes to give them an initial burst of lift, then reduce the temperature to 175 °C (350 °F) and continue baking another 20 to 25 minutes until they’re gorgeously puffed and golden. Resist the urge to peek—steam is everything for hollow éclairs! Once baked, pierce each shell with a skewer to let out any lingering steam and pop the tray back in the turned-off oven with the door ajar for 10 to 15 minutes. This crucial step keeps your 1 shells crisp rather than soggy.

Step 4: Prepare the Coffee-Infused Pastry Cream

Heat milk, cream, and espresso powder (or very strong brewed espresso) in a saucepan until just steaming. Meanwhile, whisk egg yolks, sugar, and cornstarch (or flour) together in a bowl until pale and creamy. Gradually pour the hot milk mixture into the yolks, whisking constantly to temper—this keeps your cream silky, not scrambled. Return everything to the pan and cook on medium until thick and bubbling. Remove from heat, then stir in vanilla and butter. Press a piece of plastic wrap right onto the surface and chill; this keeps any skin from forming and perfects the texture for your 1.

Step 5: Make the Mocha Glaze

Place the chopped dark chocolate and espresso powder into a bowl. Bring heavy cream just to a simmer, then pour over the chocolate. Let it sit for 2 minutes so the heat melts the chocolate, then whisk until completely smooth and shiny. This mocha ganache should coat the back of a spoon and make your 1 look like they’ve come straight from a Parisian bakery.

Step 6: Assemble the Éclairs

Once your choux shells are completely cool, fill a piping bag with the chilled pastry cream and gently pipe it into the shells—either poke holes in the ends or slice them open lengthwise for an extra generous layer of cream. Dip the tops of each éclair into your mocha glaze and set them on a rack to let the glaze set. Step back and admire: your 1 are ready to wow!

How to Serve 1

Garnishes

There’s nothing like a dramatic flair of garnishes to make your 1 feel even more special. Try a few chocolate curls, a sprinkle of cocoa powder, or even tiny chocolate-covered espresso beans. If you want to lean into the coffeehouse vibe, a dusting of powdered sugar or a light drizzle of white chocolate will make each éclair pop. Don’t be afraid to play with textures—crushed hazelnuts or candied pecans are both magical final touches!

Side Dishes

Since 1 can easily steal the spotlight, keep accompaniments simple—think freshly brewed coffee, a creamy latte, or even a light fruit salad. If you want to create a full dessert spread, pair them with fresh berries, a scoop of vanilla bean ice cream, or a panel of delicate tea cookies for contrast and color. Anything too rich could compete with your éclairs, so let them shine!

Creative Ways to Present

Unleash your inner pastry chef and have fun presenting your 1! Arrange them in neat rows on a rustic wooden board for a charming, casual look, or stand them upright on a mirrored tray for striking height and drama. For parties, you can insert a cake pop stick and serve éclair pops, or slice mini éclairs and stack them like profiteroles for a modern spin. However you plate them, these éclairs are destined to impress.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover 1, keep them in an airtight container in the fridge for up to two days. The pastry may soften slightly, but the flavor and creaminess will stay top-notch. For best results, only fill the shells when you’re ready to serve—this keeps everything crisp and fresh.

Freezing

Unfilled choux pastry shells are freezer-friendly. Simply cool completely, pack in a zip-top bag, and freeze for up to two months. When the éclair craving hits, thaw at room temperature and refresh in a hot oven for five minutes before filling and glazing for the ultimate 1 experience.

Reheating

To revive the texture of your choux shells, reheat in a 175 °C (350 °F) oven for five to eight minutes. This will help restore their crispness. Filled 1 are best enjoyed cold, straight from the fridge—the cream and glaze are at their best this way!

FAQs

Can I make the pastry cream ahead for 1?

Absolutely! The pastry cream can be prepared up to two days in advance. Just keep it in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin. Give it a quick whisk before filling your 1—it’ll be just as luscious as when first made.

What’s the secret to hollow, airy choux shells for 1?

The key is trapping steam! Use a hot initial oven temperature and don’t open the door during the first stage of baking. Be sure to pierce each shell after baking to release extra steam—this keeps them hollow and ready for filling. That’s the science behind perfect choux for your 1.

How do I prevent my glaze from looking dull?

Make sure your cream is hot enough to melt the chocolate completely—let it sit for a couple of minutes, then whisk until smooth and glossy. Dipping your 1 while the glaze is still a bit warm creates that beautiful mirror-like finish.

Can I flavor the pastry cream with something other than coffee?

Definitely! While espresso is classic for this 1, you can swap in vanilla, hazelnut, or even orange zest. The base recipe is flexible, so play with extracts or infusions to match your preferences and change up the personality of your éclairs.

What’s the best way to fill the shells for 1?

You can use a piping bag fitted with a small round tip and poke holes in the ends, or slice the shells in half lengthwise and spoon or pipe the filling in for a rustic look. Either method delivers plenty of cream in every bite—a true signature of a perfect 1.

Final Thoughts

If you’re ready to turn your kitchen into a French bakery, this 1 brings together all the best parts: airy pastry, creamy coffee filling, and shiny mocha glaze. Whether you follow every detail to the letter or put your own stamp on it, these éclairs will be an instant favorite. Gather your ingredients, invite a friend, and enjoy every single step—your 1 masterpiece awaits!

Coffee glazed eclairs

Ingredients You’ll Need

How to Make 1

Step 1: Make the Choux Pastry Shells

Step 2: Beat in the Eggs

Step 3: Bake to Perfection

Step 4: Prepare the Coffee-Infused Pastry Cream

Step 5: Make the Mocha Glaze

Step 6: Assemble the Éclairs

How to Serve 1

Garnishes

Side Dishes

Creative Ways to Present

Make Ahead and Storage

Storing Leftovers

Freezing

Reheating

FAQs

Can I make the pastry cream ahead for 1?

What’s the secret to hollow, airy choux shells for 1?

How do I prevent my glaze from looking dull?

Can I flavor the pastry cream with something other than coffee?

What’s the best way to fill the shells for 1?

Final Thoughts

1 Recipe

Description

Ingredients

Choux Pastry (Shells)

Coffee-Infused Pastry Cream (Crème Pâtissière)

Mocha Glaze (Ganache)

Instructions

Notes

Nutrition

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