If you love coffee and pastries, these homemade coffee éclairs are going to be your new favorite treat!
They have a crisp, airy choux pastry shell, a creamy coffee custard filling, and a smooth coffee glaze on top.
They look fancy, but don’t worry—I’ll walk you through each step so you can make them at home with confidence.
Plus, they’re way better than store-bought éclairs!
Let’s get baking!
What You’ll Need
For the Choux Pastry (Éclair Shells):
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (113g) unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs, room temperature
For the Coffee Pastry Cream (Filling):
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tablespoons instant espresso powder
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Coffee Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons strong brewed coffee (cooled)
- 1 teaspoon instant espresso powder
Pro Tips for the Best Coffee Éclairs
- Don’t rush the pastry dough – Cook it long enough for the moisture to evaporate so your éclairs rise properly.
- Use room-temperature eggs – They mix into the dough more smoothly.
- Let the pastry cream cool completely – A warm filling will make the éclairs soggy.
- Pipe the dough evenly – This helps them bake consistently.
- Chill the éclairs before glazing – This keeps the glaze smooth and glossy.
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Whisk
- Piping bag with a large round tip
- Baking sheet
- Parchment paper
- Mixing bowls
- Fine-mesh sieve (optional, for pastry cream)
How to Make Coffee Éclairs
Step 1: Make the Choux Pastry
In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Stir until the butter melts and the mixture starts to simmer.
Step 2: Add Flour and Stir
Reduce heat to low, add the flour all at once, and stir quickly with a wooden spoon. Keep stirring until the dough forms a ball and pulls away from the sides of the pan.
Step 3: Add Eggs
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Then, add the eggs one at a time, mixing after each until smooth and shiny.
Step 4: Pipe and Bake the Éclairs
Transfer the dough to a piping bag and pipe 4-inch logs onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
Step 5: Make the Coffee Pastry Cream
Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, cornstarch, and espresso powder. Slowly pour the warm milk into the egg mixture, whisking constantly. Return to the pan and cook until thick. Stir in butter and vanilla.
Step 6: Fill the Éclairs
Once the éclairs are cool, cut small holes in the bottoms and pipe the coffee pastry cream inside.
Step 7: Make the Coffee Glaze
Mix powdered sugar, espresso powder, and brewed coffee until smooth.
Step 8: Glaze the Éclairs
Dip the tops of the éclairs in the glaze, then let them set before serving.
Leftovers & Storage
- Store éclairs in the fridge for up to 3 days in an airtight container.
- Freeze unfilled éclairs for up to 1 month; thaw before filling.
Final Thoughts
These homemade coffee éclairs are a dream come true for coffee lovers! They’re crisp, creamy, and packed with rich coffee flavor. I’d love to hear how yours turned out—leave a comment below and let me know! ☕✨
