Caramel Coffee Eclairs
Flaky choux pastry filled with espresso cream and topped with caramel glaze—because your coffee should come in dessert form.
Ingredients
For the Choux Pastry:
- ½ cup water
- ½ cup whole milk
- ½ cup unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Coffee Cream Filling:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
For the Caramel Glaze:
- ½ cup granulated sugar
- 2 tbsp water
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- ¼ tsp salt
Instructions
Make the Choux Pastry:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Heat water, milk, butter, sugar, and salt in a saucepan until it boils.
- Remove from heat and stir in flour until it forms a dough.
- Return to heat and stir for 2 minutes to remove excess moisture.
- Transfer to a bowl and let cool for 5 minutes before adding eggs.
- Mix in eggs one at a time until the dough is smooth and glossy.
- Pipe 4-inch strips onto the baking sheet and bake for 30–35 minutes.
- Cool completely before filling.
Make the Coffee Cream Filling:
- Whip cream, powdered sugar, espresso powder, and vanilla until stiff peaks form.
- Transfer to a piping bag and fill each éclair.
Make the Caramel Glaze:
- Heat sugar and water in a saucepan until amber-colored.
- Whisk in cream, butter, and salt until smooth.
- Let cool slightly and dip the tops of éclairs.
Notes
Nutritional Values (Per Serving)
- Calories: ~280
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 3%
- Iron: 2%
- Potassium: 2%
- Vitamin A: 6%
- Phosphorus: 3%
Additional Notes/Tips
- Use strong espresso powder for a deeper coffee flavor.
- Don’t underbake the choux pastry—soggy éclairs are a crime.
- Dip éclairs in caramel while it's slightly warm to avoid a messy disaster.
- Refrigerate before serving for the best texture.