A spin on a classic, these coffee eclairs take the basic pastry up a notch with a wonderfully silky espresso pastry cream filled to the brim in a crispy (and easy!) choux pastry shell and topped with a chocolate ganache (mocha-vibes, anyone?) Enjoy with your morning latte or evening espresso martini!

Is there any better flavor than espresso? I’d say no. That’s why I decided to give these classic eclairs a coffee spin. An espresso pastry cream is just divine and is showcased perfectly within the crispy choux dough.
The best thing about eclairs is they are really very easy. Two basic staple recipes put together to make one majorly impressive dessert. Pastry cream is, or all intents and purposes, a pudding. Made on the stovetop, it’s an easy custard.
Choux dough (pronounced like shoe), or pâte à choux in the technical name, is a simple pastry made from just 5 ingredients. It’s gets it’s distinctive hollow puff from the process of twice cooking the dough (a unique but deceptively easy process to be sure!)
Both of these base recipes have whole posts dedicated to them because they are so versatile. Check out the choux pastry and pastry cream posts for more troubleshooting and detailed steps.
Ingredients
Let’s break down the ingredients for the three major components – choux, coffee pastry cream, and chocolate ganache glaze. I won’t go through every minor ingredient here, let’s look through the highlights.
Choux Dough
- Bread flour. I prefer bread flour, but all-purpose flour can be substituted.
- Eggs. Key for creating a puff. The right amount of eggs will give a silky dough that sheets off a spoon in a smooth V shape.
Coffee Pastry Cream
- Whole milk & heavy cream. The combination of the two gives a hearty thick pastry cream.
- Cornstarch. Being sure to cook it down, cornstarch will help to thicken the pastry cream to prevent a runny filling.
- Espresso powder. An instant espresso powder will provide the flavor of coffee without adding too much liquid to the filling.
Chocolate Ganache
- Semi-sweet chocolate. Be sure to avoid chocolate chips. These are made with extra stabilizers to prevent melting, and we want a well-melted chocolate. If you prefer milk or dark chocolate, feel free to swap!
Espresso Pastry Cream
The first step is to make the pastry cream since it needs time to chill to set. Make it at least 3 hours ahead or even the day before.
Extra Egg Whites
This recipe uses only egg yolks. Egg whites can be stored in the freezer and used at a later time. Try recipes like these mocha meringues or angel food cake for some ideas.
Slow heat is key. Letting the egg yolks heat gently prevents a hard-boiled egg situation. Drizzling a little hot milk into the egg yolks slowly while whisking brings the temperature up just enough to warm the yolks without setting them.
Heat mixture long enough. Once all the ingredients are mixed together, the pastry cream should be brought to a bubbling boil for at least 30 seconds. This ensures the cornstarch cooked properly – starch flavors removed and setting qualities activated.
Stir constantly. Stir the entire time the pastry cream is on the stove to prevent burning. Make sure to get into the corners of the pot. No need to whisk vigorously, just a gently stir will do.
Chill. Allow proper time for the pastry cream to chill and set. Place a piece of plastic wrap directly against the pastry cream top to prevent a skin from forming.
Choux Pastry
With only 5 ingredients, choux is very easy and seriously one of my favorite pastry to make. It’s so fun!
Stovetop cook first. Flour is added to boiling water and butter and then cooked on the stovetop for a several seconds. This allows the flour to gelatinize and gives us the stretch. Don’t be alarmed when flour looks like wet oatmeal at first. Just keep stirring into a smooth dough.
Add eggs. Once the flour mixture cools just slightly, start adding beaten eggs in small additions. The mixture will again look gloopy at first, keep stirring until the egg incorporates. Eventually you will have a silky dough.
The right amount of eggs. Especially because we’re piping, it’s crucial to add the right amount of eggs. 2 eggs is a good guideline, but add the eggs in small additions until the mixture just sheets off the spoon or paddle in a V shape. Too thin and the mixture will be too runny to pipe and will not give a good puff.
Bake right. Set the oven temp high at first to create a serious puff. Then turn it down to cook the interior. Don’t open the oven while cooking to prevent the puffs from sinking. Allow to cool in an off oven to dry out the interior completely.
Making Eclairs
Use a sharpie to draw 6-4.5″ long lines on a sheet of parchment as a guideline.
Using a piping tip about 1/2″ wide (I use an Ateco 807 piping tip) pipe 6 logs following the guidelines drawn. Hold the tip off the paper about 1/2″ and pipe a smooth even line. The finished log should be about 1″ wide, 1/2″ tall and 4 1/2″ wide.
No piping tip? No problem. Cut a corner off a Ziploc bag and do the same!
Goofed on the piping? Scrape the dough off the parchment and try again!
Filling Eclairs
Once the eclairs are baked and cooled, and the pastry cream is chilled, you are ready to fill!
You can use a bismark piping tip like you would for a jelly donut and fill just from the end or slit the eclair down the middle lengthwise. You can also slice the eclair in half lengthwise and spoon in the filling. It all tastes the same!
Ganache
Top with the ganache warmed with heavy cream. Quickly dip or spoon the ganache over the top of the shell. Allow to set before serving.
Frequently Asked Questions
The cornstarch was probably not boiled long enough to thicken. Allow it to bubble for a full 30 seconds allowing the cornstarch to thicken and cook out any flavor.
Totally normal! Give is a quick whip with a whisk to loosen up the set pastry cream.
It will look gloopy while adding the eggs. Keep stirring, it will come together!
Nope! Only use enough egg to get the desired consistency.
It’s ok to add a little bit more egg if needed. Just use very small amounts, don’t dump in a full extra egg.
Be sure to use chocolate baking bars and not chocolate chips. Chocolate chips are designed not to melt and will give you a clumpy result if heated.
Coffee Eclairs
Ingredients
Coffee Pastry Cream
- 1 ½ cup whole milk
- ¼ cup heavy cream
- 2 ½ teaspoons instant espresso powder
- 75 g granulated sugar divided
- 3 large egg yolks
- 27 g cornstarch
- 3 tablespoons unsalted butter chopped
- 1 ½ teaspoon vanilla extract
- ½ teaspoon salt
Choux Dough
- ½ cup water
- 56 g unsalted butter
- ½ teaspoon salt
- 60 g bread flour
- 2 large eggs beaten, room temperature
Chocolate Glaze
- ⅜ cup heavy cream
- ½ teaspoon espresso powder
- 85 g semi-sweet chocolate bar chopped, not chocolate chips
Instructions
- Coffee pastry cream (make at least 3 hours in advance or night before). In a small saucepan with long handle, combine milk, heavy cream, espresso powder and 1/2 of the granulated sugar. Heat over medium-low heat until milk begins to simmer, stirring occasionally.1 1/2 cup whole milk, 1/4 cup heavy cream, 2 1/2 teaspoons instant espresso powder, 75 g granulated sugar
- Meanwhile, in a heat-proof bowl, whisk together egg yolks, cornstarch and other half of granulated sugar.3 large egg yolks, 27 g cornstarch, 75 g granulated sugar
- Once milk is simmering, slowly begin to drizzle into egg yolk mixture while whisking continuously. Return mixture to saucepan and heat, stirring non-stop, until mixture begins to thicken and bubble. Allow to bubble for 30 seconds before removing from the heat.
- Stir in butter, vanilla and salt. Transfer to a clean bowl, place a piece of plastic wrap against top of pastry cream to prevent skin, and chill in fridge until cold, at least 3 hours or over night.1 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 3 tablespoons unsalted butter
- Choux dough (prepare once pastry cream has chilled). Preheat oven to 425°F (220°C). Draw 6 – 4.5" long lines on a sheet of parchment spaced evenly across the paper. Flip parchment over and place on a baking sheet. Set aside.
- In a small saucepan, combine water, butter, and salt over medium heat. Stir with spatula or wooden spoon until mixture comes to a boil.1/2 cup water, 56 g unsalted butter, 1/2 teaspoon salt
- Take pan off heat and pour in flour all in one motion (flour will look slightly like oatmeal at first). Return to medium heat and stir until the mixture forms a smooth, solid dough and leaves a slight film on the bottom of the pan. About 30-60 seconds.60 g bread flour
- Transfer dough to the bowl of a stand-mixer or large bowl. Allow to cool for about 5 minutes – until mixture is barely warm.
- With stand-mixer paddle, or wooden spoon, add the beaten eggs in several small additions. Mixture will look gloopy until the egg is incorporated, keep stirring. Add enough egg until the mixture falls from the spoon or paddle leaving a smooth "V" shape of dough behind.2 large eggs
- Once the egg is added, continue mixing until the mixture is shiny and smooth, another minute or two.
- Using the drawn guidelines, pipe 6 – 4.5" long logs with the dough using a 1/2" piping tip*. Each should be approximately 1" wide and 1/2" tall. Use a finger dipped in water to smooth any peaks down.
- Bake for 15 minutes in a 425°F (220°C) oven. Turn heat down to 350°F (175°C) and bake another 3-5 minutes until golden brown.
- Remove pan and turn oven off. Pierce the short sides of the cooked shells with a small knife to release the steam. Return to the off oven and allow to cool with the door cracked for 15-20 minutes to allow the pastry to dry out inside.
- Once cooled, remove pastry cream from fridge, whip lightly if well set, and place in a piping bag fitted with bismark piping tip. Pipe into hole created earlier until shells are filled. Alternatively, shells can be sliced lengthwise and pastry cream can be spooned in.
- Chocolate Glaze. Heat heavy cream and espresso power in a small pan over medium-low heat until simmering. Pour over chocolate and let stand 2 minutes. Using a whisk, slowly begin to whip into a smooth glaze (if chocolate is not fully melted, it can be heated at 50% power in a microwave at 15 second intervals until melted). Dip top of eclairs and let set.3/8 cup heavy cream, 1/2 teaspoon espresso powder, 85 g semi-sweet chocolate bar
Notes
- *Ziploc bag with the corner cut will work in place of a piping bag.
- Choux dough should be baked immediately after making.
- Pastry cream and choux shells can be made the day before and assembled the following day. Refresh shells in a 350°F (175°C) oven for 3-5 minutes if necessary to re-crisp before filling.
- Baked, unfilled choux pastry can be stored in an air-tight container and frozen for up to 3 months.
- Eclairs are best the day of filling.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.