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Decadent mocha eclairs

13

  • Prep Time30 mins
  • Total Time1 hr
  • Makes10 servings
Decadent mocha eclairs

Photo, Erik Putz.

Chatelaine Triple Tested

These French-patisserie-style choux pastries, filled with dreamy mocha cream, are dessert and coffee rolled into one.

Ingredients

  • 1/2 cup water

  • 1/4 cup unsalted butter

  • 1/8 tsp salt

  • 1/2 cup all-purpose flour

  • 2 eggs, at room temperature

Mocha Cream

  • 3/4 cup mascarpone cheese

  • 3 tbsp granulated sugar

  • 2 tsp instant espresso powder

  • 1 cup 35% cream

  • 1/3 cup semi-sweet chocolate chips

  • 2 tbsp 35% cream

Topping

  • 1/4 cup chocolate chips, melted

  • 1 1/2 tsp cocoa powder, optional

Instructions

  • POSITION a rack in lower third of oven. Preheat to 400F. Line a baking sheet with parchment.

  • COMBINE water with butter and salt in a medium saucepan and set over medium. Bring to a boil, then remove from heat. Using a wooden spoon, stir in flour all at once, then beat briskly until mixture comes away from sides of pan. Return to heat and continue stirring, 1 min. Cool for 5 min. Using same wooden spoon, stir in 1 egg until fully combined. Stir in remaining egg until dough is thick and shiny. Scrape into a resealable plastic bag. Snip off a corner of bag to create a 1-in. hole. Pipe 10 3-in.-long strips, about 2 in. apart, onto prepared sheet. (Eclairs will puff up as they bake.)

  • BAKE in lower third of oven until rolls are puffy, about 15 min. Without opening the oven door, reduce heat to 250F and continue baking until rolls are golden, 8 to 12 more min. Remove from oven and immediately poke 4 holes into the side of each roll, using a toothpick, to release any steam inside. Cool on a rack.

  • BEAT mascarpone, with an electric mixer on medium-high, with sugar and instant espresso in a medium bowl until smooth. Gradually beat in 1 cup cream until mixture is stiff and smooth. Microwave 1/3 cup chocolate chips with 2 tbsp cream in a small bowl on high, 1 min. Stir until completely melted. Gently fold into mascarpone cream once or twice until swirls appear. Spoon into a piping bag fitted with a large star tip. Slice eclairs in half horizontally. Pipe espresso cream swirls onto bottom halves of eclairs, then sandwich top halves over cream. Spoon 1/4 cup melted chocolate and sifted cocoa powder over eclairs.


Nutrition (per serving)

Calories 295, Protein 5g, Carbohydrates 16g, Fat 24g, Fibre 1g, Sodium 64mg.
Good source of Vitamin A.

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