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Espresso Cream Éclairs Recipe


45 minutes
Skill Level
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
5 minutes


  • Éclairs:
  • 1/2 cup
    butter (125 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 4
  • 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)


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

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.


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.


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.


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.


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.


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.