Chocolate and Coffee Éclair

Welcome to the course that will reveal the secret to making crunchy éclairs filled with coffee custard cream and covered with dark chocolate glaze.

The éclair is one of the most iconic pastries in French patisserie, a small masterpiece balancing crispness, creaminess, and flavor intensity. The version we are presenting today combines the enveloping aroma of coffee with the richness of dark chocolate, creating an irresistible contrast.

This dessert dates back to the 19th century, when the famous pastry chef Marie-Antoine Carême perfected pâte à choux, the same dough used for profiteroles. The term "éclair," which in French means "flash," likely refers to the speed with which they are devoured due to their irresistible deliciousness.

The uniqueness of this variation lies in the use of coffee in the custard cream, giving it a bold, aromatic note that’s perfect for lovers of intense flavors. The dark chocolate glaze, on the other hand, adds a touch of elegance and refinement, sealing the pastry with a shiny, inviting surface.

Perfect for a sweet snack or as a sophisticated dessert to end a special dinner, the chocolate and coffee éclairs are a delight that will captivate you from the very first bite. They can be prepared in advance and stored in the fridge, preserving their crispness and creaminess.

If you want to impress your guests with a high-end dessert that’s still accessible to everyone, this is the recipe for you!