These are incredibly easy to put together, and very addictive. You can use pretty much any choux puff dough recipe for the eclairs, but I really think the star of the show is the chocolate-espresso filling combined with the cinnamon-white chocolate topping. I can’t wait to make these again!
PrintEspresso Chocolate Eclairs
- Total Time: 55 minutes
- Yield: 6-8 pieces 1x
Description
These espresso chocolate eclairs feature a rich chocolate-espresso filling and a cinnamon-white chocolate topping, making them a delightful treat for any occasion.
Ingredients
Scale
Eclairs
- 1 1/4 (175g) cups all-purpose flour
- 2 tablespoons + 2 teaspoons (33g) granulated sugar
- 4.2 (120g) ounces butter, room temperature
- 1 cup water
- 3/4 tsp salt
- 1 cup (250 grams) eggs
Chocolate-Espresso Mascarpone Filling
- 1/3 cup natural, unsweetened cocoa powder
- 1 Tablespoon espresso powder
- 1 1/2 cups chilled heavy whipping cream
- 1 1/3 cups granulated sugar
- 2 8-ounce containers of chilled mascarpone cheese
White Chocolate Topping
- 3 ounces white chocolate (use the good stuff that has cocoa butter in the first 3 ingredients)
- 1 tsp corn syrup
- 1 tsp butter
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the flour and sugar. Set aside.
- In a medium saucepan, heat the butter, water, and salt over medium heat until the mixture is simmering and the butter has melted.
- Remove the saucepan from the heat and quickly stir in the flour and sugar mixture until well combined.
- Return the saucepan to low heat and cook, stirring constantly, for about 2 minutes or until the dough forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Beat in the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.
- Bake in the preheated oven for 20-25 minutes, or until the eclairs are puffed and golden brown. Allow them to cool completely on a wire rack.
- For the filling, heat the heavy cream in a saucepan until just simmering. Remove from heat and add the dark chocolate and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Let it cool to room temperature.
- Once cooled, whip the chocolate-espresso mixture until it holds soft peaks. Transfer to a piping bag fitted with a small round tip.
- For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water. Stir in the ground cinnamon until smooth.
- To assemble, use a skewer to poke a hole in each eclair. Fill each eclair with the chocolate-espresso cream.
- Dip the top of each filled eclair into the melted white chocolate and cinnamon mixture. Allow the topping to set before serving.
Notes
You can prepare the choux pastry dough in advance and freeze it. The chocolate-espresso filling can be made a day ahead and stored in the refrigerator. For a variation, try using milk chocolate instead of dark chocolate. Serve the eclairs fresh for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 320
- Sugar: 18
- Sodium: 220
- Fat: 20
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 95
Hi Eduardo, I will update the recipe with the correct measurements, thanks for letting me know! Hopefully the editors will change them by today. I noticed the butter is 4.2 ounces not just 4 ounces…not sure if it will make much of a difference but that’s what I just noted from the book.
Hello,
I tried the recepie but the batter for the eclairs remains very liquid. I’m following the instructions correctly.
Could you please confirm the ingredients are correct