Cappuccino Eclairs – Who doesn’t love a sweet treat? A delicious pastry filled with flavorsome cream, these cappuccino eclairs are the perfect, delectable dessert you have been waiting for.
I love eclairs! They are light and delicious, ideal if you have a sweet tooth but don’t want something too indulgent.
But the thought of making them often worries me. Choux pastry, for example, is usually not easy to make, and then filling and decorating it just seemed too much.
However, this recipe is simple and precise and will guide you through making delicious cappuccino eclairs step by step.
Heavenly Cappuccino Eclairs
These eclairs have the subtle flavor of coffee mixed with sweet cream. The choux pastry is light and airy, and the chocolate drizzle just adds that extra sweet flavor, bringing everything together.
Whether you enjoy them as an afternoon treat or after a meal, you really must try them.
Why You’ll Love This Recipe
Easy to Follow: The recipe is straightforward, with step-by-step instructions that make the process simple, even for beginners.
Delicious Coffee Flavor: The subtle hint of espresso in the cream filling adds a unique twist that coffee lovers will adore.
Light and Airy Pastry: The choux pastry is perfectly airy and crisp, providing the ideal base for the creamy filling.
Perfect for Any Occasion: These eclairs will impress whether you serve afternoon tea or a special dessert.
Satisfies Sweet Cravings: They offer just the right amount of sweetness without being overly indulgent, making them a perfect treat.
Ingredient Notes
These ingredients create luxurious cappuccino eclairs with rich espresso, smooth cream, and airy choux pastry, all finished with a decadent chocolate drizzle—making them a must-try for any dessert lover.
For the filling you will need:
For the dough you will need:
For the chocolate drizzle you will need:
Easy Substitutions And Additions
Customize your eclairs with these simple substitutions and additions.
Chocolate: Drizzle with white and dark chocolate. You could add some white chocolate to the eclairs or have some with dark chocolate and some with white chocolate.
Flavoring: Add different flavors to the cream filling. Vanilla, almond, or mint extract would create a different flavor.
If you want to make traditional cream eclairs, then just leave out the espresso.
How to make the Cappuccino Eclairs
Be sure to check out the full recipe and ingredient list below
Step One: Gather all of your ingredients together and start with the filling. Place the espresso, heavy cream, and vanilla paste in a medium-sized saucepan and bring to a boil.
Step Two: In a separate bowl, mix together the sugar, cornstarch, and egg yolks. Slowly add the hot coffee to the egg mixture, a small amount at a time, so as not to curdle the eggs.
Step Three: Pour the mixture back into the saucepan, return it to the stove, and cook until it begins to thicken, stirring constantly. Once it’s thickened, remove it from heat, transfer it to a bowl, and cover it with plastic wrap. Press the wrap down directly on the surface of the custard to prevent it from creating a crust on top.
Step Four: Place the coffee-flavored cream in the refrigerator to thoroughly chill–about 2-3 hours.
Step Five: Next up, you will want to preheat the oven to 400 degrees.
Step Six: For the dough, place water, butter, and salt in a medium-sized pan and bring to a boil on the stove. Once it’s boiling and the butter has melted, add the flour. Using a wooden spoon or Danish dough whisk, mix until the flour is fully mixed.
Step Seven: Cook over low heat for about 1-2 minutes to lose the flour taste. Remove from heat and add in the eggs, one at a time, beating vigorously until incorporated. Repeat until all the eggs have been added.
Step Eight: Scoop the dough into a large piping bag and cut the tip off to create about a ½” opening.
Step Nine: Pipe 4” long lines of dough onto a baking sheet, leaving about 2” space between. Place in the oven at 400 degrees for the first 15 minutes, then drop the temperature to 350 for an additional 5-10 minutes until they are golden brown. Do not open the oven when switching temperatures.
Step Ten: Cool the shells on the baking pan—once completely cool, slice lengthwise down the entire shell. Spoon the filling into the boat created and replace the top of the shell.
Step Eleven: Now, you need to make the chocolate drizzle. Heat the heavy cream to not quite boil. Pour over the chocolate chips and allow them to melt. If they haven’t completely melted, place them in the microwave for 10-second bursts, stirring each time you stop them.
Step Twelve: Stir until the chocolate is silky smooth. Pour into a piping bag, cut a small hole at the tip, and drizzle chocolate over the top of the shells.
Step Thirteen: Enjoy your delicious cappuccino eclairs.
How to Serve the Cappuccino Eclairs
They are perfect as part of an afternoon tea, but you could also serve them as a dessert. The eclairs are light and just enough to satisfy any sweet craving.
How to Store the Cappuccino Eclairs
Store any leftovers in the refrigerator for up to 2 days in an airtight container.
Tips for Success
- Avoid opening the oven door when you are baking the pastry. Doing so will cause them to sink and not puff out, creating the hollow centers for the cream.
- Piping bags make it much easier to achieve a more uniform look. If you don’t have one, you could make one by taking a sandwich bag and snipping the corner.
- You don’t need to drizzle over the chocolate sauce. You could spread some on top instead.
Cappuccino Eclairs Recipe FAQs
Could you make these eclairs vegan or gluten-free?
It would be very difficult to make this vegan unless you consider the plant-based options you could substitute, such as vegan butter, egg substitutes, and coconut cream instead.
However, it is very simple to make this gluten-free by using your preferred gluten-free flour for the pastry dough. Cornstarch is derived from corn, so it is naturally gluten-free.
Can you freeze these eclairs?
Sure you can! Once they have cooled completely, you can freeze them individually on a tray. Then, transfer them to an airtight container or freezer bag and freeze them for up to three months. Allow them to thaw completely before serving.
More Baking Treats
Did you make this? I’d be so grateful if you left a star ★★★★★ rating and a comment below to let me know what you thought! Then, the next time you need a quick and easy recipe, browse all my easy recipes!
Cappuccino Eclairs
Ingredients
Ingredients for the filling:
- 1 cup freshly brewed espresso
- ¼ tsp vanilla bean paste
- 1 Tbsp heavy cream
- 5 Tbsp sugar
- 1 Tbsp cornstarch
- 2 egg yolks
- ¼ cup butter
Ingredients for the dough:
- 6 Tbsp butter
- 1 cup water
- ½ tsp salt
- 1 cup flour
- 4 eggs
Ingredients for the chocolate drizzle:
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
Instructions
For the filling
- Place the espresso and heavy cream and vanilla paste in a medium sized saucepan and bring to a boil.
- Mix together the sugar, cornstarch and egg yolks in a bowl. Slowly add the hot coffee to the egg mixture a small amount at a time so as not to curdle the eggs.
- Pour the mixture back into the saucepan and return to the stove and cook until it begins to thicken, stirring constantly. Once it’s thickened, remove from heat and transfer to a bowl and cover it with plastic wrap. Press the wrap down directly on the surface of the custard to avoid it creating a crust on top. Place it in the refrigerator to thoroughly chill–about 2-3 hours.
- Preheat the oven to 400 degrees.
For the dough
- Place water, butter and salt into a medium sized pan and bring to a boil on the stove. Once it’s boiling and butter has melted, add in the flour. Using a wooden spoon, or danish dough whisk (https://a.co/d/d20uMkN) until the flour is fully mixed, cook over low heat for about 1-2 minutes to lose the flour taste. Remove from heat and add in the eggs, one at a time, beating vigorously until incorporated. Repeat until all the eggs have been added.
- Scoop dough into a large piping bag and cut the tip off to create about a ½” opening. Pipe 4” long lines of dough onto a baking sheet, leaving about 2” space between. Place in the oven at 400 degrees for the first 15 minutes, then drop the temperature to 350 for an additional 5-10 minutes until they are golden brown. Do not open the oven when switching temperatures.
- Cool the shells on the baking pan and once completely cool, slice lengthwise down the entire shell. Spoon the filling into the boat created and replace the top of the shell.
To make the chocolate drizzle
- Heat the heavy cream to not quite boiling. Pour over the chocolate chips and allow them to melt. If they haven’t completely melted, place in the microwave for 10 second bursts, stirring each time you stop it. Stir until the chocolate is silky smooth. Pour into a piping bag and cut a small hole at the tip and drizzle chocolate over the top of the shells.
Notes
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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