Chocolate Glazed Coffee Eclairs (video) (2024)

My Coffee Eclairs Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions on how to make these coffee eclairs! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and myYouTube channel and turn on notifications!

Ingredients for Chocolate Coffee Eclairs

Here are the main ingredients you’ll need to make these delicious coffee pastries!

• Water, Flour, Butter, & Salt:for making the pate a choux dough, or the éclair shells. Use regular, all-purpose flour and unsalted butter for best results.
• Eggs:for making the dough. I recommend having the eggs at room temperature for this recipe.
• Egg Yolks: for making the coffee pastry cream filling.
• White Granulated Sugar: for making the filling.
• Whole Milk: use whole milk for best results. This will make the filling extra rich and creamy.
• Cornstarch & Flour: I use both of these as thickeners for the pastry cream. You can also replace the cornstarch with arrowroot powder.
• Instant Coffee: to add the coffee flavor! If you don’t have instant coffee, you can also use very finely ground espresso coffee or coffee extract.
• Kahlua Coffee Liqueur: this ingredient is optional but it’s a great way to add more coffee flavor into the filling.
• Chocolate Melts: for making the chocolate glaze. Chocolate chips will also work well. You can also use a drizzle of white chocolate to garnish the top of each éclair.

How to Make Chocolate Glazed Coffee Eclairs

These impressive eclairs with coffee filling are actually a breeze to make with my step-by-step instructions and video tutorial! Here’s how I put them together:

1. Start by preparing the pate a choux dough first. Transfer the dough into the prepared pastry bag and pipe onto baking sheets in 4 to 6-inch logs. Try to pipe the dough evenly, applying equal pressure for an even éclair.
2. Bake the eclairs at 425F for 10 minutes, then reduce the oven temperature to 350F/177C and bake for an additional 30 minutes. DO NOT OPEN oven door while baking! This will cause the eclairs to fall flat! Check the eclairs for a rich golden color through the oven door. Once eclairs are baked, gently transfer them onto a cooling rack to cool completely. Once eclairs are cooled, poke 2 to 3 holes into the bottom of each éclair with a small pastry tip to add the filling.
3. While the éclair shells are cooling, prepare the coffee flavored pastry cream filling. This filling needs time to cool and can be prepared a day ahead of time, too! Transfer the filling into a pastry bag for filling.
4. Pipe the coffee custard into each éclair, filling them completely on the inside. You should feel the éclair expand slightly as you fill it.
5. Prepare the chocolate glaze last. Heat the heavy cream until steaming hot, then pour over the chocolate chips. Stir until the chocolate glaze is completely smooth. Dip the top side of each éclair into the chocolate, tapping off any excess chocolate. Set them down onto a wire rack for storage.
6. For garnishing, use white chocolate or gold sprinkles. If adding the white chocolate, transfer it into a disposable bag the pipe thin lines onto the top; do this while the chocolate has not yet set. Run a toothpick lengthwise to create the design pictured above.
7. If not serving eclairs right away, keep them refrigerated.

How to Store Eclairs

If you’re not enjoying these chocolate glazed eclairs right away, I recommend keeping them in the refrigerator. Simply set them onto a tray or into a flat, airtight container single layer. Keep them well covered so they don’t absorb any fridge odors!

If you want to prepare them ahead of time, I recommend keeping the shells and the filling separately, then filling them the day you’re going to serve them.

For Coffee Custard:

For Chocolate Glaze:

For Making Pate a Choux Dough:

• Preheat oven to 425F/218C. Line 2 baking sheets with parchment paper or silicone mats; set aside. Also, prepare a large pastry bag with a French star tip, I used #8FT.

• Prepare the eclair shells first. In a medium-sized sauce pan, combine the water, butter and salt. Melt the butter completely and bring the mixture to a simmer over medium heat. Once simmering, add all of the flour at once. Using a spatula, stir the dough together until it pulls together into a ball, about 1 minute. Transfer the dough in a large mixing bowl and allow it to cool for about 5 to 7 minutes, until warm to touch.

• Once dough has cooled slightly, begin whisking in 1 egg at a time. After adding the last egg, keep mixing until mixture is smoothing and uniform. Transfer the dough into the prepared pastry bag and pipe onto baking sheets in 4 to 6-inch logs. Try to pipe the dough evenly, applying equal pressure for an even eclair.

• Bake the eclairs at 425F for 10 minutes, then reduce the oven temperature to 350F/177C and bake for an additional 30 minutes. DO NOT OPEN oven door while baking! This will cause the eclairs to fall flat! Check the eclairs for a rich golden color through the oven door. Once eclairs are baked, gently transfer them onto a cooling rack to cool completely. Once eclairs are cooled, poke 2 to 3 holes into the bottom of each eclair with a small pastry tip to add the filling.

For Making Coffee Filling:

• While eclairs are baking, prepare the coffee custard. In a large bowl, whisk together the egg yolks and 1/3 cup sugar until pale and thick. In a separate bowl, create a slurry with the cornstarch and water. Add the mixture to the egg yolks and sugar.

• In a sauce pan, combine the milk and flour and heat over medium heat until steaming hot. Add the hot milk to the egg mixture in small amounts, whisking after each additional until all of the milk is added. Transfer the mixture back into the sauce pan and cook over medium heat, stirring constantly, until the mixture thickens into a custard. Once the mixture has thickened, add the Kahlua and instant coffee; stir until the coffee is completely dissolved.

• Transfer the coffee custard into a large bowl, cover the top with plastic wrap and cool completely in the refrigerator. Once cooled, use a mixer to whisk air into the custard, then gradually add the 1/4 cup softened butter, 1 tablespoon at a time, until a light cream forms. Transfer the cream into a pastry bag tipped with a filling tip (I used Wilton #230).

Assembling the Eclairs:

• Pipe the coffee custard into each eclair, filling them completely on the inside. You should feel the eclair expand slightly as you fill it.

Adding the Chocolate Glaze:

• Prepare the chocolate glaze last. Heat the heavy cream until steaming hot, then pour over the chocolate chips. Stir until the chocolate glaze is completely smooth. Dip the top side of each eclair into the chocolate, tapping off any excess chocolate. Set them down onto a wire rack for storage.

• For garnishing, use white chocolate or gold sprinkles. If adding the white chocolate, transfer it into a disposable bag the pipe thin lines onto the top; do this while the chocolate has not yet set. Run a toothpick lengthwise to create the design pictured above.

• If not serving eclairs right away, keep them refrigerated.

  See Also

  Rhubarb Berry No Churn Ice Cream