Decadent mocha eclairs: Golden pastry and chocolate indulgence

When you love baking, there are always chocolate treats in your favourite list. Sometimes, you want to make your own pastries and the first thing you think about are eclairs. However, you probably want to get a bit creative and you barely need to go off-script. These decadent mocha eclairs are a great combination of choux dough, thick whipped cream, and the marriage of chocolate and coffee known as mocha.

Decadent mocha eclairs tips

Choux pastry is a light dough that’s great for filling as it has air gaps and easy to open up without crumbling apart. When melting the chocolate, use a double boiler so that you melt the chocolate slowly and you can adjust the coffee flavour to your own personal taste. Remember that the cream goes in first before the chocolate so that you have that beautiful presentation. They are great as a dessert or coffee time treat with friends.

ALSO READ: Cinnamon custard cups

Take your party dessert skills to a new level with a simple twist. These decadent mocha eclairs are light with a rich chocolate and coffee flavour.

Decadent mocha eclairs recipe

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Recipe by Gary Dunn Course: DessertCuisine: GlobalDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Ingredients

• 125 125 water

• 60 g 60 butter

• 75 g 75 plain flour

• 1 pinch 1 salt

• 2 2 eggs

• For the filling and icing:

• 125 ml 125 double dairy cream

• 30-50 g 30-50 castor sugar

• 1-2 drops 1-2 vanilla essence

• 60 g 60 plain chocolate

• 2 tbsp 2 water

• 1 tsp 1 instant coffee powder

• 140 g 140 icing sugar, sieved

Method

• Put water and butter into a saucepan and bring slowly to a boil. Remove from heat and beat in flour, sieved with salt, to form a ball which leaves the sides of the pan clean. If necessary, return to a gentle heat. Allow mixture to cool to 45°C heat, then beat in eggs one at a time.
• Put pastry into a piping bag with 2cm plain nozzle and pipe 14 8cm lengths on greased baking trays.
• Bake in a 200°C oven for 25-35 minutes or until crisp and golden. Remove carefully from trays and cool on rack.
• Lightly whip cream and add sugar and vanilla essence. Make a slit down the side of each eclair and fill with cream.
• Melt chocolate in a basin over a pan of hot water. Remove from heat and beat in water, then coffee powder and gradually beat in icing sugar.
• Spread on top of eclairs with a palette knife and allow to set.

Notes

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Do you want to make more sweet dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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