Coffee Eclair Recipe

Coffee eclair recipe. Crisp hour pastry fingers filled with a coffee flavoured cream and topped with a coffee icing glaze

Coffee eclair recipe. Let me tell you a little secret, I am crazy about coffee. I must drink 10 cups a day, I love buying and trying out new roasts and new ways to brew my beloved. I especially love coffee flavoured bakes, I’m all over coffee cake and I drool over this delicious coffee eclair recipe. Crisp and perfectly light choux pastry shells filled with a coffee flavoured whipped cream and glazed with a coffee infused icing. I even went the textra mile and sprinkled mine with ground coffee. Although if you are going to do the same make sure its real ground coffee not instant, no one wants to eat instant coffee.

Coffee Eclair Recipe

Choux pastry is a real favourite of mine to bake for friends and special occations, not only because it tastes great, but because its so easy to make once you know how, its incredibly versitile and its a real crowd pleaser. Choux pastry isn’t one that you see people make often, so when you rock up to the party with a plate of homemade coffee eclairs people are going to take you for the baking god that you obviously are! This coffee eclair recipe is a great crowd pleaser, a must try for your next event!

Coffee Eclair Recipe

Coffee Eclair Recipe

Coffee Eclair Recipe

Crisp choux pastry filled with a rich coffee cream and topped with a coffee glaze
Course: Dessert
Keyword: choux pastry, coffee, coffee eclairs
Author: Whats Eating Manchester


Ingredients – for the choux pastry

  • 65 g plain flour sifted
  • pinch of salt
  • 50 g unsalted butter cubed
  • 2 large eggs beaten
  • 120 ml water

Ingredients – for the coffee cream

  • 200 ml double cream
  • 30 g caster sugar
  • 2 tsp coffee essence

Ingredients – for the coffee frosting

  • 200 g icing sugar sieved
  • 2 tsp instant coffee dissolved in water


Method – for the choux pastry

  • Pre-heat your oven to 200C. Line a baking tray with baking paper and spray with non stick cooking spray.
  • Sieve your flour onto a sheet of baking paper.
  • In a medium pan over a medium heat, add the water butter and salt. Heat until the butter has melted but do not allow the water to begin to boil and evaporate.
  • Turn the heat right up and bring the mixture to the boil very quickly, tip in all of the flour in one go and remove from the heat.
  • Beat the mixture with a wooden spoon very hard and very quickly, really go for it, let build up those baking muscles. Don’t worry if it looks a mess.
  • Pop the pan back on a low heat and continue to stir until the dough cooks a little and forms a glossy ball of dough in the pan.
  • Transfer the dough to a mixing bowl and leave to one side.
  • Beat the eggs with a whisk and gradually add them to the dough. Beat the mixture with a wooden spoon to combine. You are looking for a dough that is very glossy and shiny and has the consistency of a paste.
  • Spoon the dough into a piping bag fitted with a 1/2 inch round piping nozzle. Pipe 12 x 10cm lines of dough onto your lined baking tray.
  • Sprinkle the tray not the pastry with water and bake for 15 minutes.
  • Without opening the oven door, after 15 minutes, turn your oven down to 170C and bake for a further 10 minutes.
  • Remove the tray from the oven and carefully pierce a small hole in the side of each eclair to allow steam to escape. Return the eclairs to the oven for another 5 minutes.
  • After 5 minutes the pastry should be completely crisp. Remove from the oven and leave to cool completely on a wire cooling rack.

Method – for the filling

  • Add the cream to a mixing bowl and whisk on a high speed using an electric whisk.
  • Gradually add the sugar and coffee essence until it has combined.
  • Continue to whisk until stiff peaks form.
  • Add the cream to a pastry bag fitted with a small round piping nozzle or a long pastry filling nozzle.
  • Insert the nozzle into the open end of the cooled eclair and fill with cream. 

Method- for the coffee frosting

  • Dissolve the coffee in a few tablespoons of hot water.
  • Sieve the sugar into a mixing bowl, add the coffee a little at a time stirring constantly.
  • Keep adding and stirring until you have a smooth icing. The consistency should be thin enough to easily dip your eclairs into.
  • Dip the top side of your eclairs into the glaze one at a time and leave to set on a wire cooling rack.
  • Optional: Sprinkle the eclairs with ground coffee and serve. 
Coffee Eclair Recipe

And there you have it, my coffee eclair recipe. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.

For more recipe inspiration check out my Blog or my Pintrest

Sarah xx

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