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!
To make eclairs, you need to make pate a choux dough. I first experimented with this last winter when I made apple pie profiteroles. The process can seem a bit intimidating because you sort of cook the dough a little on the stove top before popping it into the oven. It starts with bringing water and butter to a boil, then adding in flour. You have to stir like crazy to get the flour incorporated. The dough will form itself into a ball once it is well mixed. Finally, eggs are added in to create this smooth pipable dough. As the dough bakes, it will puff up and expand.
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You will see pate a choux in any eclair, cream puff, and churro recipe. It’s easy to make but can be a bit hard to stir by hand. When I first made it, I mixed everything by hand. And it’s a workout for sure. For today’s cappuccino éclairs, I used the stand mixer. It’s so much easier that way!
These cappuccino eclairs are filled with a basic pastry cream with the addition of instant cappuccino powder. I chose vanilla flavored, but you can use any flavor you prefer. Feel free to experiment here.
For the filling
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
Make the filling
- 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
- 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.
- 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
- 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.