Hazelnut mocha éclairs




Prep Time


Cook Time

A coffee cream filling delivers a nice twist on the traditional chocolate éclair.



For the éclairs

  • ½ cup water
  • ½ cup milk
  • 120g butter — diced
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup flour
  • 4 large eggs

For the coffee cream

  • 1 tablespoon instant coffee
  • 1 tablespoon boiling water
  • 2 cups cream
  • ¼ icing sugar
  • 1 cup hazelnuts — roasted and chopped

For the chocolate topping

  • 200g chocolate
  • 1 teaspoon canola oil


For the hazelnut mocha éclairs

  • Preheat the oven to 220°C (200°C fan bake). Line 2 baking trays with baking paper.
  • To make the éclairs, place the water, milk, butter, sugar and salt in a large saucepan and bring to the boil. Remove from the heat, add all the flour at once and stir vigorously to combine.
  • Place back over a medium heat for 1–2 minutes, stirring constantly to release the extra moisture.
  • Transfer to a large mixing bowl and beat for about 1 minute to cool slightly.
  • Add the eggs one at a time, beating well after each addition. Beat until the dough is smooth and forms a thick ribbon when pulled up.
  • Transfer to a piping bag fitted with a 13mm round piping tip. Pipe about 18 éclairs, each about 10cm long and 2cm wide, onto the prepared trays, leaving 4cm in between them.
  • Bake for 10 minutes. Without opening the oven, reduce the temperature to 160°C (140°C fan bake) and bake for a further 45 minutes or until they are golden brown and sound hollow when you tap the base. Transfer to a wire rack and leave to cool.
  • To make the Coffee Cream, dissolve the instant coffee in the boiling water. Cool.
  • Whip the cream and icing sugar in a medium bowl until stiff peaks form. Fold in the cooled coffee and half the hazelnuts. Refrigerate until ready to serve.
  • When ready to serve, cut the éclairs in half lengthwise and fill with Coffee Cream.
  • To make the Chocolate Topping, break the chocolate into a microwave-safe dish, add the oil and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
  • Spread the Chocolate Topping over the éclairs and sprinkle with the remaining hazelnuts.