éclairs café

Coffee Eclair

Hi everyone! After the Vanilla Eclair and the Chocolate Eclair, here is the recipe of the Coffee Eclairs! They’re made up of a crunchy choux pastry filled with a light coffee custard cream, and glazed with a coffee icing ☕ This is a very easy recipe to make, and so delicious, perfect for all coffee lovers!

For 11 Eclairs of 12cm long:

Choux pastry:

  • 150g of water
  • 6g of sugar
  • 72g of butter
  • 96g of flour
  • 150g of eggs (= 3)
  • 2,4g of salt

Coffee custard cream:

  • 500mL of whole milk
  • 4 egg yolks (= 80g)
  • 67g of honey (or sugar)
  • 20g of corn starch
  • 15g of flour
  • 40g of butter
  • 4g of powdered gelatin (or 2 sheets of 2g)
  • 2 pinches of salt
  • 15g of instant coffee
  • 3 tsp of vanilla extract

* Try to choose a coffee that’s not too acidic

Coffee glaze:

  • 30g of water
  • 3,2g of powdered gelatin
  • 58g of sugar
  • 58g of full liquid cream
  • 40g of white chocolate
  • 6g of instant coffee

We’ll begin with the coffee glaze:

1. Hydrate the gelatin in 6 times its weight in cold water.

2. Bring to boil the water and sugar.

3. Add the cream and the coffee and bring to boil again.

4. Pour the hot liquid in 3 times over the chopped white chocolate and stir well between each addition. Add the hydrated gelatin.

5. Wrap with cling film (the film must touch the surface) and refrigerate minimum 12h before use.

Now for the custard cream:

1. Hydrate the powdered gelatin.

2. In a bowl, whisk the egg yolks and the honey a few seconds.


3. Add the corn starch and the flour.

corn starch

4. Bring to boil the milk with the vanilla extract and the instant coffee.


5. Pour 2/3 of the hot milk in 3 times over the egg mixture and whisk.


6. Pour everything back in the saucepan and cook over medium heat, while whisking, until it thickens and boils. After reaching boiling point cook for one more minute to remove the taste of the flour.


7. Off the heat, add the gelatin and the cold butter cut into pieces.

8. Place the cream in a dish and cover with cling film (the film must touch the surface). Refrigerate minimum 4 hours but it’s better to make it the day before.

For the choux pastry:

1. In a saucepan, put the water, the butter cut into pieces, the sugar and the salt. Bring to boil over medium heat. Make sure the butter melts before it boils.

2. Remove from the heat and add the sifted flour in one time. Stir until it is incorporated.

3. Put it back on low heat and stir for a few minutes to eliminate the moisture of the dough. It’s ready when the dough is smooth and forms a ball that doesn’t separate into chunks. Another sign that the dough is ready is when a thin layer of dough covers the bottom of the saucepan.


4. Put the dough in another container and let it cool for a few minutes. Add the eggs, previously beaten, little by little. You can use a spatula or the flat beater of a stand mixer. To know if you’ve added enough eggs, take a bit of paste with your spatula and it should form a smooth and shiny collar. You can also trace a line in the dough with the back of your spatula, if it closes slowly, it’s perfect. If it doesn’t close you must add a bit more eggs.

5. With a large fluted nozzle, pipe 12cm long sticks with enough space between each one. If you don’t have fluted nozzle, use a large plain nozzle and scratch the top of the eclairs with a fork, this will help the eclairs to rise better.


6. Cook for 15-20 minutes in a 180°C preheated oven (fan-assisted) until it has a nice golden color. If you have time you can diminish the temperature to 140° and let them in for 15 more minutes, this will make them stay crunchy even after filling them.


It’s time to assemble everything!

1. Take the custard cream out of the fridge and whisk it for 1-2 minutes at maximum speed to incorporate as much air as possible.

2. Create three holes at the bottom of the eclairs.


3. Fill each hole with cream, using a small nozzle or a filling tip. When you see that the cream comes out from the hole, it’s enough. Remove the excess with a knife or your finger.

4. Take the glaze out of the fridge and heat it in a bain-marie until it reaches a temperature between 30 and 35°C, you can also use a microwave. Place it in a wide dish.


5 . Dip the top of the eclair in the glaze and let the surplus trickle. You can glaze it two times for a better result.

Your Coffee Eclairs are ready! Refrigerate until tasting!

Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

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