Name: Triple Flavor Éclairs: Chocolate, Vanilla & Coffee
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 150 g whole milk; 150 g water; 18 g trimoline (inverted sugar); 6 g salt; 132 g unsalted butter (cut into cubes); 180 g all-purpose flour; 250 g eggs (about 5 large, lightly beaten); 900 g whole milk; 100 g whipping cream; 4 whole vanilla beans (split and scraped); 180 g superfine sugar; 50 g custard powder; 50 g all-purpose flour; 180 g egg yolks; 60 g cocoa butter; 25 g gelatin sheets (soaked and drained); 100 g unsalted butter; 60 g mascarpone cheese; 200 g pure cocoa paste; 200 g vanilla paste; 200 g coffee paste; 15 g superfine sugar; 15 g water; 500 g fondant icing; 10 g unsweetened cocoa powder; 10 g coffee powder

Triple Flavor Éclairs: Chocolate, Vanilla & Coffee

These éclairs use one choux dough and one pastry cream base that is divided into chocolate, vanilla, and coffee fillings. Matching fondant icings help distinguish the finished eclairs after assembly.

Main Components

The shells need to bake fully so they dry inside before filling. The pastry cream is cooked once, then split and flavored, which keeps the texture consistent across all three versions.

Assembly Notes

Cool the eclairs completely before filling.
Pipe the three creams separately so each éclair keeps a single flavor.
Warm the fondant gently so it spreads without becoming too thin.
Fill and glaze on the day of serving for the best shell texture.

Storage

Bake the shells a day ahead if needed and keep them airtight at room temperature. Prepare the creams in advance, then fill and glaze shortly before serving.

Triple Flavor Éclairs: Chocolate, Vanilla & Coffee

Main Components

The shells need to bake fully so they dry inside before filling. The pastry cream is cooked once, then split and flavored, which keeps the texture consistent across all three versions.

Assembly Notes

Cool the eclairs completely before filling.
Pipe the three creams separately so each éclair keeps a single flavor.
Warm the fondant gently so it spreads without becoming too thin.
Fill and glaze on the day of serving for the best shell texture.

Storage

Bake the shells a day ahead if needed and keep them airtight at room temperature. Prepare the creams in advance, then fill and glaze shortly before serving.