Vienna Crème Chocolate Éclairs

Vienna Crème Chocolate Éclairs


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These eclairs are ideal for Christmas.

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Serving Size / Yield

24 eclairs


  • Éclairs:
  • 8 oz. Melitta Vienna Roast coffee, brewed double strength
  • 1/2 C. butter
  • 1 C. all-purpose flour
  • 1/2 tsp. salt
  • 4 lg. eggs
  • Custard Filling:
  • 1/2 C. sugar
  • 1/2 tsp. salt
  • 1/2 C. all-purpose flour
  • 2 C. whole milk
  • 2 eggs, lightly beaten
  • 2 tsp. pure vanilla extract
  • Coffee Chocolate Glaze:
  • 3-5 oz. Melitta Café Collection Vienna Roast coffee, brewed double strength
  • 2 Tbs. butter
  • 2 oz. semi-sweet chocolate

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Preheat the oven to 425 degrees. Brew an 8-ounce cup of Melitta Vienna Roast coffee. In a medium saucepan bring the butter and coffee to a quick boil. Remove from heat and add all the flour and salt. Stir vigorously. Return to medium heat, stirring constantly until the dough forms a ball and leaves the sides of the pan. Remove the pan from the heat. Add the eggs, one at a time, beating vigorously after each addition so that the dough is smooth and glossy.

Drop the dough by tablespoons 3 to 4 inches apart on an ungreased cookie sheet to form 24 puffs. Bake for 15 minutes until puffed and then reduce the heat to 350 degrees. Continue baking until golden brown. Turn the oven off. Slice the hot éclair puffs in half. Place the halves open on the cookie sheet and put them back into the oven for 20 minutes. Do not heat the oven. This allows the center of each éclair to dry. Remove the éclairs from the oven and cool on wire racks.

Custard: Whisk egg and sugar together in a mixing bowl. Add flour and blend until there are no lumps. In the meantime, heat the milk in a medium saucepan. Don’t let it boil. Pour scalded milk into egg mixture, slowly so as not to scramble the eggs. Turn the mixture back into the saucepan and over moderate heat, stirring constantly with a wooden spoon. Bring the mixture to a boil. Reduce the heat and cook for about two minutes. Remove from heat, cover surface of crème with plastic wrap and let cool.

Glaze: Brew a 3-5-ounce cup of double strength coffee. Place the coffee, butter and chocolate together in a small saucepan over very low heat. Stir until melted and smooth. Add more coffee for desired consistency. To assemble, fill one éclair half with one heaping tablespoon of custard. Cover with the remaining éclair half and drizzle with the glaze. Repeat with the remaining éclairs. Serve immediately or refrigerate in an airtight container in the refrigerator.

This recipe was provided by Melitta.

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