Bold French Coffee Eclairs With Creamy Espresso Filling

Coffee eclairs swap the vanilla for an espresso cream that tastes like a good cup, not a sugary one. I use a strong brew in both the filling and the glaze so the coffee reads clearly.

The recipe requires basic pastry techniques and can be a fun baking project to impress friends or family. Enjoy these éclairs with a cup of coffee or tea for the perfect pairing.

Delicious Coffee Éclairs with Espresso Cream

These French coffee éclairs are made with light and airy choux pastry, filled with a luscious creamy espresso filling. The combination of flavors and textures makes for an elegant dessert that can serve as a showstopper at any occasion. The total preparation time for this recipe is about 2 hours, yielding around 12 éclairs.

Ingredients

1 cup (240ml) water
1/2 cup (115g) unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs
1 cup heavy cream
1/4 cup powdered sugar
2 tablespoons espresso or strong coffee, cooled
1/2 teaspoon vanilla extract
1 cup powdered sugar for glaze
1-2 tablespoons brewed coffee for glaze
Chocolate shavings for garnish (optional)

Instructions

Make the Choux Pastry: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat and stir in the flour until a dough forms. Cook over low heat, stirring, for 1-2 minutes.
Add Eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time until the mixture is smooth and glossy. Preheat your oven to 400°F (200°C).
Pipe the Éclairs: Fill a piping bag with the choux pastry dough and pipe long strips onto a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown and puffed.

Make the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, espresso, and vanilla extract until soft peaks form. Transfer to a piping bag.
Fill the Éclairs: Once the éclairs are cool, use a small knife to make a hole in the side of each éclairs and fill them with the espresso cream.
Prepare the Glaze: In a bowl, mix powdered sugar with brewed coffee until smooth. Dip the tops of the filled éclairs into the glaze and allow it to set. Garnish with chocolate shavings if desired.