Espresso Cream Éclairs Recipe

Espresso Cream Éclairs Recipe


1/2 cupbutter (125 mL)
1/2 tsp salt (2 mL)
1 1/4 cups all-purpose flour (300 mL)
4 eggs
1 cupHERSHEY’S CHIPITS INSPIRATIONS 70% Cacao Dark Chocolate Chunks (250 mL)
2 cupswhipping cream (500 mL)
1/3 cupicing sugar (75 mL)
1 tbspinstant espresso powder (15 mL)
1 tbspvanilla (15 mL)


    Éclairs: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In large saucepan set over medium heat, bring 1 cup (250 mL) water, butter and salt to boil. Boil for 1 to 2 minutes or until butter has melted.

    Remove from heat; add flour all at once. Return to low heat; stir for about 1 minute or until mixture comes together in a ball and a film coats the bottom of the pan.

    Transfer mixture to electric stand mixer; mix for 1 to 3 minutes or until slightly cooled. (Mixture will feel warm to the touch but not hot.) Beat in eggs, one at a time, until mixture becomes smooth and elastic.

    Using pastry bag fitted with 1/2- to 3/4-inch (1 to 2 cm) plain tip, pipe dough into 4- x 1-inch (10 x 2.5 cm) lengths onto prepared baking sheets. Bake for 15 minutes. Reduce heat to 350°F (180°C); bake for 20 to 25 minutes or until golden brown. Remove from oven and make small slit in sides; return to oven for 5 minutes. Transfer to rack and let cool completely. Split in half lengthwise.

    Melt chocolate in heatproof bowl set over hot, not boiling, water. Dip éclair tops into chocolate to coat halfway; let excess drip off and place on tray to set.

    Filling: Meanwhile, in bowl, whip cream with icing sugar until stiff peaks form. Dissolve instant espresso in vanilla and fold into cream. Pipe espresso cream into bottom of éclairs. Cap with chocolate-dipped tops.
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