Chocolate coffee eclairs – I cannot say enough about how delicious these are! You’ll fall in love with this pate a choux dessert from the first bite! These beauties are piped full of creamy coffee custard filling; not too sweet and just the right amount of goodness, then dipped into chocolate. I love garnishing the top with white chocolate and gold sprinkles to make these extra special. Enjoy these coffee custard eclairs with a cup of coffee or a glass of wine after dinner.
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Making Pate a Choux
This elegant, show-stopping dessert can seem intimidating to make at home, but it’s actually quite easy! You’ll need just 5 ingredients for the eclair shells – eggs, water, flour, butter and a pinch of salt! Here are a few tips for making pate a choux successfully!
- When baking the eclair shells, resist the temptation to open your oven door! These shells are very temperature sensitive and can collapse easily with a blast of cool air.
- Bake the shells until they are a deep golden color; underbaking will also cause them to collapse.
- I recommend filling the pastries the same day, once they cool. The shells can and will go stale if left out uncovered.
Coffee Custard Filling
These custard eclairs are filled with an amazing coffee-flavor custard cream. The first step is making a simple custard with a touch of coffee. Once the custard is completely cooled, a bit of butter is added to make it fluffier. This filling is similar to a German buttercream. You can learn more about making the custard and buttercream with my tutorial HERE.
Once you have these stunning coffee custard eclairs assembled, keep them refrigerated for up to 3 days until you’re ready to enjoy!
More Recipes!
Enjoyed this French pastry recipe? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Pistachio Eclairs – filled with the most amazing pistachio cream and berries!
- Caramel Chocolate Profiteroles – the most decadent cream puff recipe with toffee, caramel and gold leaf!
- Nutella Cream Puffs – chocolate-dipped profiteroles with Nutella whipped cream filling!
- Strawberry Basil Eclairs – with the most unique basil filling and strawberry glaze!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love my handheld KitchenAid mixer is great for smaller jobs like mixing batter.
Use these non-stick silicone mats for baking, along with these aluminum baking sheets.
This set of jumbo cake decorating tips includes my favorite tips.
And this filling tip by Ateco is great for piping eclairs and cream puffs full of cream.
Made these eclairs yesterday and they turned out perfectly!!
Awesome! 🙂 So glad you enjoyed the recipe
Hi Tatyana, Thank you for the great recipe, one question, can I use tip Wilton 1M for piping the eclairs?
Hi! Yes, that will work well, too! The most important thing is to pipe them evenly 🙂
Thank you, I made them today and they turned out perfect! So happy 🙂
Awesome! So glad you enjoyed the recipe! 🙂
In your video you said to use unsalted butter, but the recipe just has butter which usually means salted. I only have salted butter, will this be alright to use? Should I cut the salt? Thank you.
I almost always use unsalted but salted will also work, just don’t add any additional salt
Hi. The eclairs turned out OK but the custard, can’t say that it did. I put it in the fridge like you said, when it cooled off, I whipped it for a few minutes and started adding butter, it just did not wanna mix in, I had clumpy mixture:/ why?? I tried using a spoon to break down the clumps to make it look better but ofcourse it didn’t help at all. I also only got 12 eclairs, I made them thin and only 4″, do you double your batter?
Hello.. I have a question about the ingredients for the chocolate glaze. You use heavy cream, but I can’t buy that in The Netherlands. Can I replace it with single cream? Thank you.
Hi! Yes, single cream will work well! 🙂
Hi Tatyana,
I eeally want to print your recipe as it’s easier for me to look at while I’m trying it out. But for some reason I cannot print it. I’ve tried opening your blog in both safari and chrome, but no success.. What do I do? ?
Hmm, I’m so sorry the print option isn’t working for you. It should pop up as a separate window; make sure you don’t have a popup disabler activated. You can try turning that off
Hi Tatyana,
I’d like to make these for a wedding. Can they be made ahead of time? Can you tell me the best way to store them? Can they be frozen w the filling inside? When placed on the dessert table, how long can they stay at room temp? Do you think the cream would leak out? I made these last time and my cream curdled and became very runny,, do you know why that happened? I left my custard in the fridge for 3 hours before putting in the butter. Then when I added the butter, the cream curdled and became runny. How can I prevent that from happening next time? I didn’t have enough cream to fill the eclairs. Id like to practice before the wedding. They were still delicious but I think the eclairs can still be better.
Thank you for your time,
Natalie
Hi Natalie! I’m so sorry the filling didn’t work out well for you last time. Make sure to add the custard slowly and don’t over mix the filling. I have a more in-depth tutorial here: https://tatyanaseverydayfood.com/recipe-items/vanilla-custard-buttercream/
These will not freeze well. You can prepare the shells ahead of time and keep them stored in an airtight container. You can also make the filling ahead of time, but you’ll need to fill these the night before. They should be just fine on the tables for a while.