There are some desserts that never lose their charm, no matter how many times you make them. For me, chocolate eclairs are one of those indulgences that feel timeless. The very sight of them—golden choux pastry, glossy chocolate topping, and a hint of cream peeking out from the sides—brings a sense of delight that only a true classic can. But today, I want to talk about the beauty of keeping tradition while adding a subtle, elegant twist: topping your éclairs with a scattering of coffee beans. Yes, chocolate and coffee, two best friends in the flavour world, joining forces to make this humble pastry a little more grown-up.
The foundation of all chocolate eclairs is the choux pastry shell. It’s light, airy, and just sturdy enough to hold in a luscious filling without feeling heavy. Traditionally, éclairs are piped long and slender, baked until golden, and then cooled before being filled. And what do we fill them with? Whipped cream, of course. Soft, silky, and ever so slightly sweet, it gives éclairs their signature melt-in-the-mouth quality. I love using a cream that’s just gently whipped so it feels cloud-like rather than dense. When you bite through the pastry, the cream should give way instantly, balancing the richness of the topping.
Now, let’s talk about that chocolate glaze. The type of chocolate you choose makes all the difference here. A good-quality dark chocolate is the way forward, something around 60–70% cocoa solids. It’s rich enough to provide depth but not so bitter that it overwhelms the delicacy of the cream. A bar that melts smoothly is your best friend—this ensures the topping sets with a lovely sheen and gives you that perfect moment when your teeth crack through it. Milk chocolate can work if you prefer something sweeter, but I find it pairs best with coffee when the chocolate has a darker edge. White chocolate, although lovely in other desserts, tends to be too sweet here and doesn’t bring out the coffee flavour as beautifully. Dark Chocolate makes chocolate eclairs look far more irresistible.
And then there are the coffee beans—the surprise finishing touch. Coffee beans are quite powerful on their own, so they need to be treated gently before making their way onto your eclairs. You don’t want to bite into a whole roasted bean; that would be too harsh and overwhelming. Instead, take a handful of good-quality beans and lightly crush them with the back of a spoon or in a pestle and mortar. What you’re looking for are small, uneven pieces—some fine, almost powdery, and others in little shards. These fragments release their aroma without dominating the éclair, offering a delicate crunch and a whisper of bitterness that enhances the chocolate.
Sprinkling a few crushed beans on top of the chocolate glaze before it sets is the trick. They cling beautifully to the warm coating, adding just the right amount of intrigue. When you finally sink your teeth into one of your chocolate eclairs, you get that heavenly balance: crisp pastry, airy cream, rich chocolate, and a subtle crunch of roasted coffee. It’s a symphony of textures and flavours that feels both traditional and refreshingly new.
Serving chocolate eclairs with this coffee twist is always a conversation starter. People expect the classic, but when they notice those little specks of coffee bean on top, their curiosity is piqued. It’s the kind of detail that makes a dessert feel extra special, without complicating the process. Pair them with a cup of coffee for the ultimate experience, or serve them after dinner as a sophisticated finale to a meal.
For me, the joy of chocolate eclairs lies in how adaptable they are. You can stick to tradition or let your imagination take you somewhere new. But with whipped cream, dark chocolate, and crushed coffee beans, you strike a perfect balance—nostalgic, elegant, and just daring enough.
When I have a craving for something sweet, I bake these chocolate eclairs. It always works. They’re a reminder that sometimes, the simplest tweaks—like choosing the right chocolate or sprinkling a few coffee beans—can turn a classic into something unforgettable.
Chocolate Eclairs
Ingredients
Choux pastry:
- 120 ml water
- 120 ml whole milk
- 115 g unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 125 g plain flour
- 4 large eggs free range
The filling:
- 240 ml heavy cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
The topping:
- 150 g dark chocolate 60–70% cocoa solids chopped
- 3 tbsp heavy cream double
- 1 tsp butter
- 10 large coffee beans roasted lightly crushed
Instructions
Make the choux pastry:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a saucepan, combine water, milk, butter, sugar and salt. Bring to a gentle boil.120 ml water, 120 ml whole milk, 115 g unsalted butter, 1 tbsp sugar, ¼ tsp salt
- Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.125 g plain flour
- Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each, until the dough is smooth and glossy.4 large eggs
- Transfer to a piping bag fitted with a large round tip and pipe 4–5 inch logs onto the baking tray.
- Bake for 25–30 minutes, until golden and puffed. Cool completely.
Prepare the filling:
- Whip the heavy cream with icing sugar and vanilla until soft peaks form.240 ml heavy cream, 2 tbsp icing sugar, 1 tsp vanilla extract
- Transfer to a piping bag fitted with a small nozzle.
Fill the éclairs:
- Slice each cooled éclair lengthways or poke a small hole at each end.
- Pipe whipped cream into the centres until full.
Make the chocolate glaze:
- Melt chocolate, cream, and butter together in a heatproof bowl over simmering water, stirring until smooth.150 g dark chocolate, 3 tbsp heavy cream, 1 tsp butter
Assemble:
- Dip the tops of the éclairs into the chocolate glaze or spoon it over evenly.
- Before the glaze sets, sprinkle lightly crushed coffee beans on top.10 large coffee beans
Serve:
- Allow the chocolate to set slightly before serving. Chocolate eclairs are best enjoyed fresh.
7 comments
Made these early except without the coffee beans as my granddaughter was having one and they were delicious. Will try the coffee beans another time.
Such a sophisticated flavour.
I’ve had many éclairs before, but the coffee bean twist really makes these stand out.
The chocolate glaze was rich but not too sweet, and the cream balanced it beautifully.
I was a bit sceptical about the coffee beans on top, but they added the perfect hint of bitterness and texture. Brilliant idea.
These éclairs looked like they came straight out of a French bakery, and they tasted even better.
The whipped cream was so light and airy—it felt like biting into a cloud, wrapped in chocolate.