Description
Delight in these luxurious Mocha Éclairs featuring crisp choux pastry filled with a rich, coffee-infused chocolate custard and crowned with whipped cream. This classic French dessert combines a delicate balance of chocolate and mocha flavors, perfect for any special occasion or indulgent treat.
Ingredients
Scale
Choux Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 large eggs
Mocha Chocolate Filling
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp instant coffee granules
- 4 large egg yolks (to whisk with cocoa and coffee)
Topping
- 1 cup heavy cream
- 1/2 cup dark chocolate chips (for optional garnish or melting if desired)
Instructions
- Prepare the choux pastry dough: Preheat your oven to 425°F (220°C). In a saucepan, bring water and unsalted butter to a boil. Once boiling, stir in the all-purpose flour all at once, mixing vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
- Add the eggs: Allow the dough to cool slightly to prevent cooking the eggs, then add the eggs one at a time, thoroughly mixing each addition until the dough becomes glossy and smooth. This process will create the perfect texture for piping.
- Pipe the éclairs: Transfer the choux dough into a piping bag fitted with a plain round tip. Pipe the dough into 4-inch long logs onto baking sheets lined with parchment paper, spacing them appropriately to allow for expansion.
- Bake the éclairs: Place the baking sheets in the preheated oven and bake for 25-30 minutes, or until the éclairs are puffed and golden brown. Avoid opening the oven door during baking to prevent collapsing. Once done, remove and let cool completely on a wire rack.
- Prepare the mocha chocolate filling: In a saucepan, gently simmer the whole milk with granulated sugar. In a separate bowl, whisk the egg yolks with unsweetened cocoa powder and instant coffee granules until smooth. Slowly combine the hot milk mixture with the egg yolk mixture while whisking continuously to temper the eggs. Return the combined mixture to low heat and cook, stirring constantly until it thickens to a custard-like consistency. Remove from heat and let it cool completely before using.
- Whip the cream topping: Using cold heavy cream, whip it until stiff peaks form. This will be used to top the éclairs for a light and creamy finish.
- Assemble the éclair: Once the éclairs are cooled, slice them horizontally or create an opening with a small knife. Pipe the cooled mocha chocolate filling into each éclair generously. Top with a dollop or a piped swirl of whipped cream. Optionally, garnish with melted dark chocolate drizzles or chocolate chips for extra indulgence.
- Serve and enjoy: Serve the Mocha Éclairs immediately for the best texture, or refrigerate briefly to keep them fresh prior to serving.
Notes
- Ensure the dough cools slightly before adding eggs to avoid scrambling.
- Do not open the oven door during baking to maintain the éclairs’ puffiness.
- The filling must be cooled completely before filling the pastries to prevent sogginess.
- For a decorative touch, drizzle melted dark chocolate over the whipped cream topping.
- Serve the éclairs within 24 hours for optimal freshness.
