Soft Mocha Coffee Éclairs
Equipment
- 2 baking sheets
- 1 Parchment paper roll
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 large mixing bowl
- 1 Fine mesh sieve
- 1 piping bag
- 2 piping tips 1 large round, 1 small round
- 1 Wire rack
- 1 instant-read thermometer
- 1 small offset spatula
Ingredients
- 120 milliliter water
- 120 milliliter whole milk
- 115 gram unsalted butter cubed
- 5 gram granulated sugar
- 3 gram fine salt
- 150 gram all-purpose flour sifted
- 4 large eggs room temperature
- 240 milliliter heavy cream chilled
- 200 gram mascarpone cheese chilled
- 75 gram powdered sugar sifted
- 2 tablespoon instant espresso powder divided
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 180 gram dark chocolate chopped
- 60 milliliter heavy cream warm
- 30 gram unsalted butter softened
- 1 tablespoon brewed strong coffee cooled
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Bring water, milk, butter, sugar, and salt to a simmer in a medium saucepan over medium heat until butter melts.
- Add flour all at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the pan, cooking 2 to 3 minutes to dry it slightly.
- Transfer the hot dough to a bowl and beat for 1 minute to cool slightly, then whisk 1 tablespoon of espresso powder into the dough.
- Beat in eggs one at a time until the dough is smooth, glossy, and falls from the spoon in a thick V shape.
- Spoon the dough into a piping bag fitted with a large round tip and pipe 4- to 5-inch logs spaced 2 inches apart onto the prepared sheets.
- Smooth any peaks with a damp fingertip and mist lightly with water.
- Bake for 10 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake 18 to 22 minutes until puffed, deep golden, and firm.
- Turn off the oven, poke a small hole in each éclair with a skewer, return to the oven, and dry for 10 minutes with the door cracked.
- Cool shells completely on a wire rack.
- For the mocha filling, whip 240 ml chilled heavy cream to soft peaks, then add mascarpone, powdered sugar, remaining 1 tablespoon espresso powder, vanilla, and a pinch of salt and whip to medium-stiff peaks.
- Transfer filling to a piping bag fitted with a small round tip and chill 20 minutes.
- For the mocha glaze, melt dark chocolate with warm cream and butter over a double boiler or in short microwave bursts, then stir in brewed coffee until glossy and pourable.
- Poke two small holes on the underside of each shell and pipe in the mocha filling until the éclair feels heavy.
- Dip the tops of filled éclairs into the warm mocha glaze, letting excess drip off, and set on a rack to set.
- Refrigerate éclairs for at least 1 hour to set the filling and glaze before serving.
Notes
For best rise, measure flour accurately and fully dry the panade until a thin film coats the pan, and add eggs gradually, stopping when the batter forms a slow, thick V off the spatula. Use room-temperature eggs to prevent splitting and keep the oven closed during the initial bake to avoid collapse. If your kitchen is warm, chill the filled piping bag for a few minutes to keep the batter firm for cleaner piping. The shells can be baked and frozen airtight for up to one month; re-crisp in a 325°F (165°C) oven for 5 to 7 minutes. Adjust the glaze thickness with a teaspoon of warm cream if too thick or a few chocolate chips if too thin. For a stronger coffee note, swap espresso powder in the filling for 1 to 2 teaspoons coffee extract, and lightly dust finished éclairs with cocoa or finely ground espresso for presentation.
Tried this recipe?Let us know how it was!