coffee éclairs recipe
An elegant take on the classic French éclair, the Éclair Café Mascarpone seduces the palate with its refined balance of bitterness and sweetness. Each éclair begins with a golden, delicately crisp choux pastry shell, baked to perfection to create a light and airy texture that contrasts beautifully with the rich filling inside.
At the heart of this creation lies a smooth, velvety mascarpone cream, infused with the bold essence of finely brewed espresso. This luxurious cream offers a modern twist on the traditional pastry cream, adding both depth and softness. The mascarpone brings a creamy richness that softens the intensity of the coffee, resulting in a harmonious, subtly sweet flavor.
The éclair
is crowned with a thin, glossy coffee glaze, bringing a gentle bitterness and an elegant sheen to the presentation. For added sophistication, each piece may be garnished with delicate chocolate decorations, edible gold leaf, or a few roasted coffee beans—an ode to its aromatic inspiration.
This dessert is more than a pastry—it’s an experience. Perfect for coffee lovers, afternoon tea, or a chic dessert course, the Éclair Café Mascarpone is a testament to French patisserie’s ability to reinvent classics with finesse and creativity.
Whether enjoyed in a quiet moment of indulgence or served at a stylish gathering, this éclair promises to leave a lasting impression, bite after silky bite.“Love éclairs? Try our Pistachio Choux with Citrus for a flavor twist!”
Éclair Café Mascarpone
Delicate choux éclairs filled with silky coffee mascarpone cream and finished with a glossy glaze
Yield
For 10 éclairs
Preparation Time
Preparation: 2 hours
Resting: 12 hours
Baking: 40 minutes
Refrigeration: 1 hour
Required Equipment
- Thermometer (accurate to 1°C)
- Hand blender (immersion blender)
- Piping bag
- Star nozzle (2 cm diameter)
- Plain round nozzle
- Metal brush (for cleaning, if needed)
Ingredients
Coffee Mascarpone Cream
- 6 gelatin sheets
- 70 g granulated sugar
- 45 g unsalted butter
- 2 g fleur de sel
- 90 g espresso (freshly brewed)
- 190 g mascarpone
Choux Pastry
- 150 g water
- 150 g whole milk
- 160 g butter, cut into small pieces
- 4 g fleur de sel
- 5 g granulated sugar
- 10 g liquid vanilla extract
- 160 g all-purpose flour (type T55 if available)
- 280 g whole eggs (about 5–6 eggs, depending on size)
Chocolate Glaze
- 300 g Valrhona Dulcey chocolate
- 300 g dark couverture chocolate
Coffee Mascarpone Cream
The day before, soak the gelatin sheets in cold water.
In a saucepan, cook the sugar dry until it forms a golden caramel. Deglaze with the butter and add the fleur de sel. Pour in the hot espresso and stir gently to combine. Let the mixture cool to 50°C, then incorporate the drained gelatin.
When the preparation reaches 45°C, pour it over the mascarpone placed in a mixing bowl. Blend thoroughly using an immersion blender until smooth and homogenous.
Cover and refrigerate for 12 hours to allow the cream to set and develop its full flavor.
Choux Pastry
On the same day, preheat the oven to 180°C (350°F).
Prepare the choux pastry (see method below). When the dough is smooth and firm, transfer it to a piping bag fitted with a 2 cm star tip.
Pipe 10 evenly spaced, parallel logs onto a baking tray lined with parchment paper. Leave enough space between them, as they will expand during baking.
Place the tray in the oven and immediately lower the temperature to 175°C (345°F). Bake for 40 minutes, or until the éclairs are puffed and evenly golden.
Once they are fully risen, slightly open the oven door (about 1 cm) to allow steam to escape. This helps prevent the éclairs from cracking and ensures a crisp shell.
Assembly
Temper both the Dulcey chocolate and the dark chocolate, then set them aside.
Pierce two small holes on the underside of each éclair. Using a piping bag fitted with a plain round tip, fill the éclairs with the coffee mascarpone cream until they are full and slightly heavy.
Dip the top of each éclair into the tempered dark chocolate, then place them briefly in the refrigerator to allow the chocolate to set slightly.
Once set, dip the same surface into the tempered Dulcey chocolate. Allow the éclairs to cool for 1 hour in the refrigerator.
Using a metal brush, gently scrape the surface of the Dulcey glaze to create a refined textured finish.
Chef’s Tips
For the Mascarpone Cream
- Caramel control: Watch the sugar closely as it cooks—remove it from the heat the moment it reaches a deep amber color to avoid bitterness. Deglazing with butter must be done off the heat to prevent splattering.
- Mascarpone texture: Use mascarpone straight from the fridge to stabilize the cream when blending. Overmixing can cause it to split—pulse gently with the immersion blender until smooth.
the Choux Pastry
- Perfect consistency: The choux dough is ready when it forms a smooth, glossy mass that slowly falls from the spatula. Add the eggs gradually—depending on humidity and flour absorption, you may not need all of them.
- Piping precision: For uniform éclairs, pipe in one confident motion and use a template underneath the baking paper if needed.
- Drying the choux: Do not open the oven during the first 30 minutes. Letting out steam too early can cause collapse. The final 10 minutes with the oven door slightly ajar ensures a crisp shell.
the Glaze and Finish
- Tempering matters: Properly tempered chocolate gives a beautiful snap and shine. Use a thermometer to reach ideal working temperatures (Dark chocolate: 31–32°C, Dulcey: 29–30°C).
- Double glaze technique: Make sure the first layer of chocolate is semi-set before applying the second to create clean, contrasting layers.
- Decorative brushing: The metal brush adds texture reminiscent of brushed velvet. Practice on a test éclair to master pressure and movement before working on your final batch.
Conclusion
The Éclair Café Mascarpone is more than just a pastry—it is a refined expression of technique, balance, and modern French artistry. From the delicate snap of the choux shell to the silky depth of the coffee-infused mascarpone cream, each element has been carefully crafted to deliver a multi-sensory experience. The contrast between the bitter espresso notes, the buttery roundness of Dulcey chocolate, and the bold intensity of dark couverture creates a harmony that lingers well beyond the last bite.
This dessert demands precision and patience, but it rewards the baker with a product that is as elegant in appearance as it is in flavor. The layered glazing and brushed finish give each éclair a couture-like allure, worthy of a boutique pâtisserie window or a fine dining dessert cart.
Whether served at a celebratory table, featured in a high-end afternoon tea, or simply shared with those who appreciate exceptional pastry, the Éclair Café Mascarpone never fails to impress. It embodies the essence of modern pâtisserie: technical mastery, artistic detail, and the pursuit of pure pleasure in every bite.“Éclairs have a rich history in French patisserie — read the classic version from L’École Lenôtre.”
Questions & Answers
prepare the cream the same day as the assembly?
Ideally, no. The cream must rest for at least 12 hours to fully set and develop its texture and flavor. Preparing it the day before ensures optimal consistency for piping.
My éclairs deflated after baking. What went wrong?
This usually happens if the oven was opened too early or if the dough was underbaked. Make sure to bake for the full 40 minutes, and only open the oven door slightly at the very end to release steam.
use instant coffee instead of espresso?
While possible, it is not recommended. A freshly brewed espresso provides both intensity and aromatic depth that instant coffee lacks. If necessary, use a concentrated instant coffee dissolved in minimal hot water.
How do I temper chocolate properly?
Tempering involves heating, cooling, and reheating chocolate to stabilize its crystals. Use a thermometer and follow temperature curves carefully:
- Dark chocolate: melt to 45–50°C, cool to 28–29°C, work at 31–32°C.
- Dulcey chocolate: melt to 45°C, cool to 27°C, work at 29–30°C.
What is the purpose of the metal brush in the final step?
The brush creates a unique visual texture by lightly abrading the surface of the Dulcey glaze. This decorative touch mimics brushed velvet or patina and adds a modern, artistic flair to the finished éclair.
Can I freeze the finished éclairs?
It is not recommended. Freezing may alter the texture of the choux and cause condensation that ruins the glaze. However, the unfilled choux shells can be frozen and recrisped in the oven before use.