Cappuccino Eclairs

Cappuccino Eclairs

Course Dessert
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Yields 8 eclairs
Author Jen Sobjack

If you’re in search of a unique eclair flavor then look no further than this incredibly easy recipe for cappuccino eclairs! The thick vanilla cappuccino filling is a flavor sensation you’ll want to eat with a spoon! The sweet chocolate glaze ties all the flavors together!

Ingredients
For the filling

• 1 and 1/2 cups heavy cream
• 2 tablespoons instant vanilla cappuccino powder or your favorite flavor
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 3 egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter cut into pieces
• 1/2 teaspoon vanilla extract

For the cream puff pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs room temperature

For the glaze

• 1/4 cup heavy cream
• 4 ounces semisweet chocolate chopped fine

Instructions
Make the filling

1. Combine all the ingredients in a medium saucepan. Whisk it together thoroughly. Cook over medium heat until thickened, about 5 to 8 minutes. Stir occasionally. If you happen to scramble the eggs, run the custard through a fine mesh sieve to remove any bits of egg. Transfer the custard to a medium bowl. Cover by pressing plastic wrap directly on the surface of the custard. Refrigerate until set, at least 3 hours.

Make the shells

1. Preheat the oven to 400ºF. Bring water and butter to a boil over medium heat. Add the salt and flour. Stir vigorously until the mixture no longer sticks to the sides of the pan and forms a ball. Continue to cook for 1 minute longer while still stirring. Remove from heat and transfer to the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on low for 3 minutes to cool the dough. (Do not add the eggs to hot dough, they will scramble.) With the mixture running on low speed, beat in the egg yolks one at a time. Beat the mixture until smooth. Fit a piping bag with a large round piping tip. Fill the bag with the dough. Pipe the dough into 8 5-inch long logs. Bake for 25 to 30 minutes, or until shells are puffed up and golden. Immediately pierce the ends with a skewer or small knife to release the steam. (Take care, the pastries are hot) Cool on the pan in a draft-free place.
2. Once shells have cooled completely, reinsert a skewer into each end to make a cavity for the filling. Fit a piping bag with a small round tip and fill the bag with the cappuccino custard. Pipe the custard into each end of the shells.

Make the glaze

1. Combine the cream and chocolate in a small saucepan. Heat over low heat until the chocolate has melted completely, stir constantly. Use a spoon to spread the glaze over each pastry. Give the éclairs a few minutes to set before serving.

Recipe Notes

1. The shells can be made a day ahead. Store them in an airtight container. Don't fill them until they are ready to be served so they don't become soggy.

Adapted from Bon Appetit.

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