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Coffee Mousse-Filled Éclairs

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Elegant, airy choux pastry shells filled with silky espresso-infused mousse and lightly dusted with cocoa powder for a sophisticated, caffeine-kissed treat.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine water, milk, butter, and salt. Bring to a simmer.
  3. Add flour all at once and stir vigorously over medium heat until a dough forms and pulls away from the sides.
  4. Transfer dough to a mixing bowl and let cool slightly.
  5. Beat in eggs one at a time until the dough is smooth and glossy.
  6. Pipe into 4-inch éclair shapes on the prepared baking sheet.
  7. 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.
  8. Dissolve espresso powder in 2 tsp hot water. In a bowl, whip heavy cream, powdered sugar, vanilla, and espresso until soft peaks form.
  9. Fold in mascarpone gently if using. Chill mousse for 30 minutes.
  10. Slice éclairs in half horizontally. Pipe or spoon mousse onto the bottom halves and top with the other halves.
  11. 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

Find it online: https://yumfoodusa.com/coffee-mousse-filled-eclairs/