Ingredients:

  • 2 cups whole milk
  • 2 tbsp high-quality instant espresso powder
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter, cubed
  • 1 tsp vanilla bean paste
  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, cubed (for dough)
  • 1/2 tsp salt
  • 1 tsp granulated sugar
  • 1 cup all purpose flour, sifted
  • 5 large eggs, whisked
  • 4 oz dark chocolate (60% cacao)
  • 1/2 cup heavy cream (for glaze)
  • 1 tsp instant espresso powder (for glaze)
  • 1 tbsp light corn syrup

Instructions:

  1. Infuse the cream: Whisk 2 cups whole milk, 2 tbsp instant espresso, and half the sugar in a saucepan. Bring to a simmer until small bubbles form around the edges.
  2. Thickening the Custard: Whisk 4 egg yolks, the remaining sugar, and 1/4 cup cornstarch in a bowl until pale. Gradually pour the hot milk into the eggs, whisking constantly. Return to the heat and cook until the mixture thickens into a heavy pudding.
  3. Finishing the Filling: Remove from heat and whisk in 2 tbsp cubed butter and vanilla bean paste. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill for 2 hours until completely cold and set.
  4. Preparing the Choux Base: Boil 1/2 cup water, 1/2 cup milk, 1/2 cup butter, salt, and 1 tsp sugar.
  5. Incorporating the Eggs: Let the dough cool slightly, then add 5 whisked eggs one splash at a time. Beat well after each addition until the dough is glossy and falls off the spoon in a 'V' shape.
  6. Piping the Shells: Pipe 10 cm logs onto a lined baking sheet, leaving plenty of space between them. Bake at 200°C for 15 minutes, then drop to 180°C for another 25 minutes until they are dark golden and firm to the touch.
  7. The Drying Secret: Switch off the oven and poke a tiny hole in the end of each eclair. Leave them in the cooling oven for 10 minutes until the interiors are bone dry.
  8. Filling and The Mocha Finish: Once shells are cold, pipe the chilled coffee cream into the holes. Warm 1/2 cup cream, 1 tsp espresso, and 1 tbsp corn syrup, then pour over 4 oz chopped chocolate. Let sit for 2 minutes and stir until the glaze is velvety and smooth.