These homemade coffee éclairs will be your new favorite treat if you like coffee and pastries.
The choux pastry shell is light and crisp, the coffee custard inside is smooth, and the coffee glaze on top is silky.
They appear nice, but don’t worry—I’ll show you how to build them at home step by step.
Also, they’re far better than store-bought éclairs!
Let’s start baking!
Equipment Needed
- A medium-sized saucepan
- Spoon made of wood
- Whisk
- A piping bag with a big round tip
- Sheet for baking
- Paper for parchment
- Bowls for mixing
- Fine-mesh sieve (optional, for pastry cream)
Ingredients
- ◯ 1/2 cup (120 ml) of water
- ◯ 1/2 cup (120 ml) of whole milk
- ◯ 1/2 cup (113g) of unsalted butter, cut into cubes
- ◯ 1 tablespoon of sugar in the form of granules
- ◯ 1/4 teaspoon of salt
- ◯ 1 cup (125g) of all-purpose flour
- ◯ Four big eggs, at room temperature
- ◯ 2 cups (480 ml) of whole milk
- ◯ Half a cup (100 grams) of sugar
- ◯ Four big egg yolks
- ◯ 30 grams (1/4 cup) of cornstarch
- ◯ 2 tablespoons of instant espresso powder
- ◯ 2 tablespoons of softened unsalted butter
- ◯ 1 teaspoon of vanilla extract
- ◯ 1 cup (120g) of powdered sugar
- ◯ Two tablespoons of strong brewed coffee that has cooled down
- ◯ 1 teaspoon of instant espresso powder
Instructions
- Put the water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Stir the mixture until the butter melts and it starts to bubble.
- Turn down the heat and add all the flour at once. Quickly mix with a wooden spoon. Keep swirling until the dough comes together into a ball and pulls away from the sides of the pan.
- Put the dough in a mixing basin and let it cool for five minutes. Then, add the eggs one at a time, mixing each time until the mixture is smooth and shiny.
- Put the dough in a piping bag and pipe 4-inch logs onto a baking sheet coated with parchment paper. Bake for 30–35 minutes at 375°F (190°C) until golden brown.
- Put milk in a pot and heat it. Whisk together the egg yolks, sugar, cornstarch, and espresso powder in a bowl. While constantly whisking, slowly add the warm milk to the egg mixture. Put it back in the pan and heat until it thickens. Add the butter and vanilla and mix. Cool completely.
- Cut small holes in the bottoms of the cooled éclairs and fill them with the coffee pastry cream.
- Combine the powdered sugar, espresso powder, and boiled coffee until they are smooth.
- Before serving, dip the tops of the éclairs in the glaze and allow them set.
Tips for Perfect Éclairs
- Don’t rush the pastry dough. Cook it long enough for the moisture to leave so that your éclairs rise the right way.
- Use eggs that are at room temperature. They incorporate into the dough better.
- Let the pastry cream cool all the way down. If the filling is warm, the éclairs will get mushy.
- Pipe the dough uniformly so that they bake evenly.
- Chill the éclairs before putting on the glaze. This will keep the glaze smooth and shiny.
Storage Instructions
You may keep éclairs in the fridge for up to three days if you put them in an airtight container.
You can freeze unfilled éclairs for up to a month. Before filling them, let them thaw.
Final Thoughts
Coffee aficionados will enjoy these handmade coffee éclairs! They have a lot of coffee flavor, are crunchy, and creamy. Please let me know how yours turned out by leaving a comment below. ☕✨