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Coffee Cream filled Eclairs with Kahlua Chocolate Glaze

Prep Time 1 hour
Cook Time 40 minutes
Servings 6 Eclairs


For the Cream Filling:

  • 1 cup heavy cream
  • 1/2 cup confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 1 teaspoon vanilla extract

For the Shell:

  • 1/2 cup water
  • 1/4 cup butter
  • 1/8 teaspoon salt
  • 1/2 cup all purpose flour
  • 2 large eggs

For the Glaze:

  • 8 oz. semi sweet chocolate
  • 1 tablespoon butter
  • 2 tablespoons light corn syrup
  • 3 tablespoons milk
  • 2 oz. Kahlua


For the Cream Filling:

  1. In a medium mixing bowl, combine cream, sugar, coffee, and vanilla and mix well.
  2. Cover and refrigerate the mixture and the beater you will be using to beat the mixture for an hour.
  3. Meanwhile make the pastry shells.Recipe follows.
  4. When you are ready to fill the Eclairs beat the cream mixture until stiff.

For the Shells:

  1. In a medium saucepan bring water, butter, and salt to boiling.
  2. Remove from heat and beat in flour.
  3. Return the saucepan to a low heat and beat until mixture forms a ball and mixtures pulls away from sides of the pan.
  4. Remove from heat. Beat in eggs one at a time.
  5. Continue to beat until the dough is shiny and satiny.
  6. On an ungreased cookie sheet drop 6 rounded tablespoonfuls of dough in a line. Smooth the top of the dough and form into a log. Repeat this step until all your dough is gone. (about 5-6 logs)
  7. Bake at 400F for 35 - 40 minutes.
  8. Allow to cool and cut the eclair in half with a serrated knife.
  9. Set shells aside.
  10. Make glaze. Recipe follows

For the Glaze:

  1. In a double boiler melt chocolate and butter.
  2. Once chocolate has melted add corn syrup, milk, and Kahlua stir until smooth.
  3. Set a side.


  1. Beat your cream mixture until stiff.
  2. Pipe or spoon the cream mixture onto the eclair.
  3. Place the top half of the pastry gently on top of the cream.
  4. Spoon on the chocolate glaze. Spreading evenly with the back side of the spoon.
  5. Then drizzle more chocolate glaze over the top.
  6. Serve immediately.

Recipe Notes

Serve these immediately and refrigerate any leftovers. Since the filling is whipped cream based this eclair will stay good for about 24 hours before the whipped cream starts to lose it's consistency.