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Espresso Cream Éclairs Recipe

espresso cream eclairs recipe

Details

Timing
Timing
Total:
Bake:
40 Min.
Skill Level:
Advanced
Yields:
4 éclairs

Wow your friends with mouthwatering homemade Espresso Cream Eclairs. Let HERSHEY'S help make your coffee break unforgettable. Try this recipe now!

Ingredients & Directions

Bake Time
40 minutes
COOK TIME
5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • Éclairs:
  • 1/2 cup
    butter (125 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 4
    eggs
  • 1 cup
    HERSHEY'S CHIPITS Dark Chocolate Chunks (250 mL)
  • Filling:
  • 2 cups
    whipping cream (500 mL)
  • 1/3 cup
    icing sugar (75 mL)
  • 1 tbsp
    instant espresso powder (15 mL)
  • 1 tbsp
    vanilla (15 mL)

Key Ingredients

HERSHEY'S CHIPITS Dark Chocolate Chunks, 200g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
baking sheets (2) Baking Sheets
parchment paper Parchment Paper
saucepan Saucepan
mixing bowl Mixing Bowl
mixer Mixer
pastry bag Pastry Bag
heatproof bowl Heatproof Bowl
wire rack Wire Rack
1

Éclairs: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In large saucepan set over medium heat, bring 1 cup (250 mL) water, butter and salt to boil. Boil for 1 to 2 minutes or until butter has melted.

2

Remove from heat; add flour all at once. Return to low heat; stir for about 1 minute or until mixture comes together in a ball and a film coats the bottom of the pan.

3

Transfer mixture to electric stand mixer; mix for 1 to 3 minutes or until slightly cooled. (Mixture will feel warm to the touch but not hot.) Beat in eggs, one at a time, until mixture becomes smooth and elastic.

4

Using pastry bag fitted with 1/2- to 3/4-inch (1 to 2 cm) plain tip, pipe dough into 4- x 1-inch (10 x 2.5 cm) lengths onto prepared baking sheets. Bake for 15 minutes. Reduce heat to 350°F (180°C); bake for 20 to 25 minutes or until golden brown. Remove from oven and make small slit in sides; return to oven for 5 minutes. Transfer to rack and let cool completely. Split in half lengthwise.

5

Melt chocolate in heatproof bowl set over hot, not boiling, water. Dip éclair tops into chocolate to coat halfway; let excess drip off and place on tray to set.

6

Filling: Meanwhile, in bowl, whip cream with icing sugar until stiff peaks form. Dissolve instant espresso in vanilla and fold into cream. Pipe espresso cream into bottom of éclairs. Cap with chocolate-dipped tops.

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