Elegant and indulgent, Coffee Mousse-Filled Éclairs are a refined twist on the classic French pastry. These delicate choux shells are filled with a light, espresso-infused mousse and finished with a dusting of unsweetened cocoa powder. Perfect for coffee lovers and pastry enthusiasts alike, these éclairs offer a sophisticated flavor experience that balances sweetness with a subtle caffeine kick.
Why You’ll Love This Recipe
These éclairs blend the art of French baking with the rich, smooth taste of coffee. The airy choux pastry delivers a light shell with a delicate crispness, while the coffee mousse filling adds a creamy, aromatic center. The optional mascarpone adds luxurious depth without overpowering the espresso notes. Whether served at a dinner party or as a weekend indulgence, these éclairs are sure to impress with their elegant appearance and well-rounded flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the choux pastry:
- water
- whole milk
- unsalted butter
- salt
- all-purpose flour
- large eggs
For the coffee mousse:
- heavy cream
- instant espresso powder
- powdered sugar
- vanilla extract
- mascarpone cheese (optional)
To finish:
- unsweetened cocoa powder for dusting
Directions
- Prepare the choux pastry: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, and salt. Bring to a simmer over medium heat.
- Add flour all at once and stir vigorously until a dough forms and pulls away from the sides of the pan.
- Transfer dough to a mixing bowl and allow to cool slightly. Beat in the eggs one at a time until the mixture is smooth, glossy, and pipeable.
- Pipe the dough into 4-inch éclair shapes onto the prepared baking sheet.
- Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 10–15 minutes until golden and firm. Allow to cool completely.
- Make the coffee mousse: In a small bowl, dissolve espresso powder in 2 teaspoons of hot water. In a larger bowl, whip heavy cream, powdered sugar, vanilla extract, and dissolved espresso until soft peaks form. Gently fold in mascarpone if using. Chill for 30 minutes.
- Slice the cooled éclairs horizontally. Pipe or spoon the coffee mousse onto the bottom halves and place the tops back on.
- Dust with cocoa powder just before serving.
Servings and timing
- Servings: 8 éclairs
- Prep Time: 35 minutes
- Baking Time: 35 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Estimated Calories: 290 kcal per éclair
Variations
- Chocolate glaze: Replace the cocoa powder dusting with a rich chocolate ganache topping.
- Coffee liqueur boost: Add a teaspoon of coffee liqueur to the mousse for an adult twist.
- Mini éclairs: Pipe smaller éclairs for bite-sized treats, ideal for dessert platters.
- Mocha éclairs: Mix a little melted chocolate into the mousse for a mocha flavor profile.
- Vanilla bean alternative: Substitute espresso with vanilla bean paste for a classic mousse filling.
storage/reheating
Store filled éclairs in an airtight container in the refrigerator for up to 2 days. The pastry is best enjoyed within 24 hours for optimal texture. Avoid freezing once filled. If storing unfilled choux shells, keep them in an airtight container at room temperature for up to 1 day or freeze them for up to 1 month. Re-crisp shells in a 300°F (150°C) oven for 5–7 minutes before filling.
FAQs
Can I make the éclairs in advance?
Yes, the choux shells can be baked a day ahead and stored unfilled. Fill and dust with cocoa just before serving.
Do I need to use mascarpone in the mousse?
No, it’s optional. It adds richness and body, but the mousse is still delicious without it.
How do I ensure my choux pastry doesn’t collapse?
Make sure to bake them fully until golden and dry, and cool completely on a wire rack to prevent sogginess.
Can I freeze filled éclairs?
Freezing is not recommended after filling, as the mousse may separate and the pastry can become soggy.
What can I use instead of espresso powder?
You can use strong brewed espresso (well-cooled and concentrated), but reduce the cream slightly to avoid thinning the mousse.
How do I pipe éclairs without a pastry bag?
Use a plastic zip-top bag with a corner snipped off, or shape with a spoon, though piping ensures a more even shape.
Can I flavor the mousse with other extracts?
Yes, almond or hazelnut extract can complement the coffee flavor well.
Why is my mousse too soft?
It may have been overmixed or not chilled long enough. Whip only until soft peaks form and chill thoroughly before using.
How do I make the éclairs look more professional?
Use a star tip for piping the dough and smooth any peaks with a wet finger before baking.
What type of cocoa powder is best for dusting?
Use unsweetened Dutch-processed cocoa powder for a rich, smooth finish.
Conclusion
Coffee Mousse-Filled Éclairs are a show-stopping dessert that marries refined technique with rich, comforting flavors. From the crisp choux pastry to the silky espresso mousse, every bite is a balance of elegance and indulgence. Whether for a special occasion or an elevated afternoon treat, these éclairs offer a beautiful way to enjoy the essence of coffee in a pastry form.
PrintCoffee Mousse-Filled Éclairs
Elegant, airy choux pastry shells filled with silky espresso-infused mousse and lightly dusted with cocoa powder for a sophisticated, caffeine-kissed treat.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 éclairs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 1/2 cups (360ml) heavy cream
- 2 tsp instant espresso powder
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 100g mascarpone cheese (optional)
- Unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, and salt. Bring to a simmer.
- Add flour all at once and stir vigorously over medium heat until a dough forms and pulls away from the sides.
- Transfer dough to a mixing bowl and let cool slightly.
- Beat in eggs one at a time until the dough is smooth and glossy.
- Pipe into 4-inch éclair shapes on the prepared baking sheet.
- Bake for 20 minutes, reduce oven to 350°F (175°C), and bake an additional 10–15 minutes until golden and dry. Let cool completely.
- Dissolve espresso powder in 2 tsp hot water. In a bowl, whip heavy cream, powdered sugar, vanilla, and espresso until soft peaks form.
- Fold in mascarpone gently if using. Chill mousse for 30 minutes.
- Slice éclairs in half horizontally. Pipe or spoon mousse onto the bottom halves and top with the other halves.
- Dust tops with cocoa powder before serving.
Notes
- Éclairs can be made a day ahead and filled just before serving.
- Use strong brewed espresso if instant powder is unavailable.
- Mascarpone adds richness but can be omitted for a lighter mousse.
Nutrition
- Serving Size: 1 éclair
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg