Mocha Toffee Fudge Eclairs
Equipment
- 2 Baking sheet
- 1 Parchment paper roll
- 1 Medium saucepan
- 1 large saucepan
- 1 heatproof bowl
- 1 stand mixer or hand mixer
- 1 Wooden spoon
- 1 Whisk
- 1 piping bag
- 1 large round piping tip
- 1 small round piping tip
- 1 Wire rack
- 1 instant-read thermometer
- 1 small offset spatula
- 1 cooling tray
Ingredients
- 120 milliliter water
- 120 milliliter whole milk
- 115 gram unsalted butter cubed
- 5 gram granulated sugar
- 3 gram fine sea salt
- 150 gram all-purpose flour sifted
- 4 large eggs room temperature
- 240 milliliter heavy cream cold
- 200 gram mascarpone cold
- 75 gram powdered sugar sifted
- 10 gram instant espresso powder
- 5 milliliter vanilla extract
- 200 gram dark chocolate 60–70% chopped
- 120 milliliter heavy cream warm
- 60 gram toffee bits plus extra for garnish
- 40 gram fudge sauce warmed
- 10 gram cocoa powder unsweetened
- 15 milliliter neutral oil optional, for glaze shine
Instructions
- Preheat oven to 200°C and line two baking sheets with parchment paper.
- In a medium saucepan combine water, milk, butter, sugar, and salt, bring to a simmer over medium heat until butter melts.
- Add flour all at once, stir vigorously with a wooden spoon until a dough forms and a film coats the pan, about 2 minutes.
- Transfer dough to a bowl and beat 2 minutes to cool slightly until just warm to the touch.
- Beat in eggs one at a time until the batter is smooth, glossy, and forms a V-shaped ribbon from the spoon.
- Pipe 12 logs about 12 cm long onto prepared sheets using a large round tip, spacing well.
- Smooth tips with a damp finger and mist lightly with water.
- Bake 15 minutes at 200°C, then reduce to 175°C and bake 20–25 minutes more until deep golden and firm.
- Turn off oven, prop door open, and let shells dry 10 minutes before transferring to a wire rack to cool completely.
- Whisk espresso powder and cocoa into 120 ml warm heavy cream until dissolved and set aside.
- Place chopped dark chocolate in a heatproof bowl and pour the warm espresso cream over it, let sit 2 minutes, then whisk smooth; whisk in neutral oil if using and keep lukewarm.
- For filling, whip 240 ml cold heavy cream with powdered sugar and vanilla to soft peaks.
- Add mascarpone and whip to medium-stiff peaks, then fold in toffee bits and 2 tablespoons warm fudge sauce.
- Poke two small holes on the underside of each shell and pipe the mocha-toffee cream into each until just full.
- Dip tops of eclairs into the mocha chocolate glaze, letting excess drip, and place on a cooling tray.
- Drizzle with remaining fudge sauce and sprinkle extra toffee bits on top.
- Refrigerate 45–60 minutes to set the glaze and allow flavors to meld before serving.
Notes
For the best rise, ensure the panade cools slightly before adding eggs so it doesn’t scramble, and aim for a pipeable batter that slowly forms a thick V from the spatula; too runny means overbeaten. Bake time can vary by oven and size, so rely on color and dryness—deep golden and hollow-sounding shells resist collapse. If humidity is high, pierce shells right after baking and return to the warm oven 5 minutes to dry. Keep the glaze fluid but not hot for clean dips, and chill the filled eclairs to set the structure. Mascarpone should be cold to prevent curdling; if you don’t have it, use stabilized whipped cream with 1 teaspoon gelatin bloomed in 1 tablespoon water. Store eclairs covered in the fridge up to 24 hours and add toffee garnish just before serving to retain crunch.
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