Description
A decadent recipe for making classic éclairs filled with coffee-infused pastry cream and topped with a mocha glaze. These elegant pastries are perfect for any special occasion or as a delightful treat.
Ingredients
Choux Pastry (Shells)
- Water
- Milk
- Butter
- Sugar
- Salt
- Flour
- Eggs (4-5)
Coffee-Infused Pastry Cream (Crème Pâtissière)
- Milk
- Cream
- Sugar
- Egg yolks
- Cornstarch or flour
- Instant espresso or finely brewed espresso
- Vanilla
- Butter
Mocha Glaze (Ganache)
- Dark chocolate
- Heavy cream
- Espresso powder
Instructions
- Choux Pastry (Shells) Boil water, milk, butter, sugar, salt. Stir in flour until dough pulls away. Beat in eggs until smooth. Pipe and bake at 200°C for 15 min, then 175°C for 20-25 min.
- Coffee-Infused Pastry Cream (Crème Pâtissière) Heat milk/cream, espresso powder. Whisk yolks, sugar, starch; cook until thick. Stir in vanilla and butter. Chill with plastic wrap.
- Mocha Glaze (Ganache) Heat cream, pour over chocolate and espresso powder, whisk until smooth and glossy.
- Assembly Fill éclairs with cream, dip in glaze.
Notes
- Steam is crucial for a hollow shell.
- Prepare components ahead for convenience.
- Adjust espresso for preferred flavor intensity.
- Store filled éclairs in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 éclair
- Calories: 220 kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg