26 March 2025
Triple Flavor Éclairs: Chocolate, Vanilla & Coffee
JojoM
Crisp French éclairs filled with silky pastry cream in chocolate, vanilla and coffee flavors, finished with matching glossy fondant icings.
Triple Flavor Éclairs: Chocolate, Vanilla & Coffee ✨
If you love classic French pâtisserie, these Triple Flavor Éclairs bring together everything irresistible about a perfect éclair—crisp choux pastry, silky pastry cream, and glossy fondant icing—but with a twist. Instead of choosing just one flavor, this version features three luxurious fillings: rich dark chocolate, fragrant vanilla bean, and bold coffee ☕🍫🌿.
Each éclair is finished with a matching fondant glaze for that unmistakable pâtisserie-style shine. They’re elegant, impressive, and perfect for celebrations, gatherings, or an indulgent weekend bake.
A Trio of Classic French Flavors 🍫🌼☕
What makes these éclairs so special is the shared pastry cream base that transforms beautifully into three distinct fillings.
- Chocolate Pastry Cream – deep, intense and luxurious thanks to pure cocoa paste
- Vanilla Pastry Cream – fragrant and smooth with real vanilla beans
- Coffee Pastry Cream – aromatic, bold and perfectly balanced
Each filling pairs with white, chocolate or coffee fondant icing, giving the éclairs a polished, bakery-style finish.
This recipe uses traditional French techniques for achieving:
- A dry, concentrated choux paste that puffs evenly
- A stable, silky crème pâtissière enriched with mascarpone
- A gentle fondant glaze that sets beautifully without losing its shine
Why This Éclair Recipe Works 💡
Perfect éclairs rely on technique, and this method sets you up for success:
- Drying the choux paste ensures the éclairs hold their shape
- Slow, steady baking prevents collapse as they cool
- Dividing and flavoring the pastry cream keeps each filling balanced
- Warming to the right glazing temperature gives a flawless shine without melting the éclair
These éclairs are also naturally make-ahead friendly—ideal when baking for guests or when you want to prepare components over two days.
What to Expect: Texture, Flavors & Presentation 🎨
Each éclair delivers:
✨ A crisp, hollow shell
✨ A smooth, pipeable cream filling
✨ A glossy fondant top that matches the flavor
✨ A light, balanced sweetness—not overpowering
The contrasting icings make them visually striking on a dessert platter. Serve all three together so guests can choose their favorite (or try all of them!).
Tips for Perfect Éclairs Every Time 🧁
- Cook the choux dough until a thin film forms at the bottom of the pan—it’s your sign the paste is ready.
- Pipe long, smooth lines of choux for straight, elegant éclairs.
- Don’t open the oven early! Let them puff and dry fully.
- Cool completely before filling.
- Keep fondant around 32°C (90°F) for the smoothest glaze.
With these techniques, your éclairs will be crisp, shiny and filled edge-to-edge with luscious cream.
Serving & Storage 🍽️
Éclairs shine freshest on the day they’re glazed, but you can:
- Bake shells 1 day ahead and store airtight
- Prepare the creams 1–2 days ahead and keep chilled
- Fill and glaze on the day of serving for the best texture
Leftovers (if any!) keep refrigerated for 1 day.
Frequently Asked Question ❓
Can I make these éclairs ahead of time?
Yes! Prepare the choux shells and pastry creams a day in advance. Store the empty shells at room temperature in an airtight container, and refrigerate the creams. Assemble and glaze on the day of serving for the best texture.
Why You’ll Love This Recipe ❤️
- Authentic French pastry results at home
- Beautiful three-flavor assortment
- Ideal for parties, gifts, celebrations and afternoon tea
- Eye-catching and delicious without being overly sweet
- Bakery-level éclairs with a professional finish
These éclairs may take time, but every bite is worth it—crisp pastry, luscious cream, and a glossy finish that feels straight from a Parisian pâtisserie. Enjoy crafting this show-stopping trio! 🇫🇷✨
Triple Flavor Éclairs: Chocolate, Vanilla & Coffee
JojoMCrisp French éclairs filled with silky pastry cream in chocolate, vanilla and coffee flavors, finished with matching glossy fondant icings.
Chef's Tips
Dry the choux paste well over the heat until it pulls away from the pan and leaves a thin film—this ensures proper puffing.
Pipe the éclairs in one smooth motion for consistent shape.
Bake fully and avoid opening the oven early to prevent collapse.
Cool éclairs completely before filling.
Warm the flavored fondant icings gently for smooth glazing.
Tools Used
Saucepan(opens in a new tab)Whisk(opens in a new tab)Stand Mixer(opens in a new tab)Mixing Bowls(opens in a new tab)Baking Sheet(opens in a new tab)Parchment Paper(opens in a new tab)Piping BagPlain Round Piping TipCooling Rack(opens in a new tab)Oven
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Ingredients
USMetric
Choux Pastry
Pastry Cream Base
Flavor Pastes
Icing & Glaze
Instructions
Make the Choux Pastry
- 1
Preheat the oven to 180°C (360°F). Line a baking sheet with parchment paper.
- 2
In a saucepan, combine milk, water, trimoline, salt and butter and bring to a boil.
- 3
Remove from heat, add flour all at once and stir until a dough forms.
- 4
Return to heat and cook until the dough forms a smooth ball and a thin film appears on the pan.
- 5
Transfer to a stand mixer, beat to release steam, then gradually add eggs until the dough is glossy and pipeable.
- 6
Rest the choux paste for 1 hour at room temperature.
- 7
Pipe 20 cm (8-inch) éclairs using a 10 mm tip and bake for 30 minutes. Cool completely.
Prepare the Pastry Cream
- 1
Heat milk, cream and vanilla beans until steaming; infuse 10–15 minutes.
- 2
Whisk sugar, custard powder, flour and yolks together.
- 3
Temper with hot milk, return to saucepan and cook until thickened.
- 4
Stir in cocoa butter and gelatin. Cool to 40–45°C, then mix in butter and mascarpone.
- 5
Divide into three bowls.
Flavor the Creams
- 1
Add cocoa paste to one bowl for chocolate.
- 2
Add vanilla paste to the second bowl.
- 3
Add coffee paste to the third.
- 4
Cover and chill.
Prepare the Icings
- 1
Make a light syrup from sugar and water.
- 2
Warm the fondant gently.
- 3
Divide syrup into three portions and mix each into one-third of the fondant.
- 4
Leave one plain, add cocoa to another, coffee powder to the last.
Fill & Glaze
- 1
Poke holes under each éclair.
- 2
Pipe each flavored cream into the éclairs.
- 3
Slightly warm the filled éclairs.
- 4
Dip or pipe matching fondant over each éclair and smooth.
Comments & Reviews
Ana
9/2/2025
Tried chocolate and vanilla—so good. Will try coffee next!
Liam
6/18/2025
No collapsed éclairs this time. Instructions were perfect.
Marie
4/10/2025
The triple flavors were such a hit—everyone had a favorite!
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Nutrition Facts
Serving Size: 1 éclair
Calories 360
% Daily Value*
Total Fat 22g28%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 140mg47%
Sodium 180mg8%
Total Carbohydrates 32g12%
Dietary Fiber 1g4%
Sugars 18g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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