Description
Delight in these rich and decadent Mocha Éclairs featuring a crisp choux pastry filled with a luscious mocha-flavored cream and topped with whipped cream. This elegant French dessert perfectly balances coffee and chocolate flavors, making it a sophisticated treat for any occasion.
Ingredients
Scale
Choux Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 large eggs
Mocha Cream 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 (inferred from instructions as needed for custard)
Topping
- 1 cup heavy cream
- 1/2 cup dark chocolate chips
Instructions
- Prepare Choux Pastry: Preheat your oven to 425°F (220°C). In a saucepan, heat water and the unsalted butter until the mixture boils. Remove from heat and immediately stir in the all-purpose flour vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Incorporate Eggs: Allow the dough to cool slightly to avoid cooking the eggs when added. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, glossy, and slightly thickened, indicating it is well combined.
- Shape Éclairs: Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch logs onto parchment-lined baking sheets, spacing them apart to allow room for expansion.
- Bake Éclairs: Bake in the preheated oven for 25-30 minutes or until the éclairs are puffed up and golden brown. Avoid opening the oven door during baking to prevent deflation.
- Prepare Mocha Filling: In a saucepan, gently simmer the whole milk with granulated sugar until warm. In a separate bowl, whisk together the egg yolks with the unsweetened cocoa powder and instant coffee granules until smooth. Gradually combine the warm milk into the egg mixture, then return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat and cool completely before use.
- Whip Cream Topping: Whip the heavy cream until soft peaks form. Optionally, melt the dark chocolate chips for drizzling or incorporate them into the topping as a garnish.
- Assemble Éclairs: Once the éclairs and mocha filling are cooled, carefully slice each éclair horizontally and fill with the mocha cream custard. Top with whipped cream and optionally drizzle with melted dark chocolate for an elegant finish. Serve immediately or chill briefly before enjoying.
Notes
- Do not open the oven door during baking to ensure éclairs puff properly.
- Cool the custard filling thoroughly to prevent it from melting the pastry.
- For best texture, pipe the dough onto parchment paper to avoid sticking.
- You can substitute instant coffee with espresso powder for a more intense coffee flavor.
- Dark chocolate chips can be melted and drizzled over the éclairs for added richness.
