Brewbike Mocha Eclairs

By Esther Cai, University of Miami '22, null

Brewbike Mocha Eclairs

These eclairs are filled with a cold brew infused whipped cream and dipped in a mocha chocolate ganache. It’s the perfect treat to pair with a fresh cup of Brewbike coffee (I recommend the chocolate brew for a harmonious flavor profile) There’s a lot of steps but I promise they’re all easy if you take them one at a time and the end result is delicious and very impressive.



1 stick unsalted butter (8 tablespoons)
1 cup water
3 tablespoons granulated sugar
1 cup all purpose flour
1 teaspoon vanilla extract
A pinch of salt
4 eggs


2 cups of heavy cream
¼ cup cold brew concentrate
¼ - ½ cup powdered sugar (adjust sweetness to your liking)
1 teaspoon vanilla extract


1 cup of chocolate chips
½ cup of heavy cream
¼ cup of cold brew concentrate


Cold Brew Concentrate:

The night before making the eclairs, make the cold brew concentrate.

In a mason jar or any airtight container, add 6 oz of room temperature water per packet of cold brew. If you don’t have the cold brew packets you can also use the hot coffee brewed with half the water you normally do to create a coffee concentrate.

Let the cold brew sit in the fridge overnight for at least 10 hours before use.

You can also use our hot coffee grounds to make 4 espresso shots (2 for the cream and 2 for the ganache)

Pate a choux pastry dough:

In a medium sized saucepan (4 quart size is best) gently melt the butter and water together before bringing to a boil.

Once boiling, remove the pan from the heat and stir in the sugar, flour, vanilla, and salt with a wooden spoon.

Return to the stove over medium heat stirring constantly to cook out the flour.

Once a thin film starts to stick to the bottom of the pan, transfer the dough to a large bowl to cool slightly before adding in eggs.

When the dough is just slightly warm to the touch, add in room temperature eggs one at a time. Be sure to mix quickly to avoid cooking the egg with residual heat.

If the dough becomes too sticky, transfer to a whisk or even a handheld mixer.

Set the dough aside to cool and set before piping. In the meantime, preheat the oven to 400 degrees and line two large sheet trays with parchment paper.

Using a ½ inch round tip and piping bag* pipe out the eclair dough into roughly 4 inch long logs. You can dip your finger in a little water and smooth out the tips or any ridges but if not, the ganache at the end will cover any imperfections.

Bake at 400 for 15 minutes. Then lower the temperature to 325 and bake for another 20-25 minutes. DO NOT OPEN THE OVEN DOOR. The sudden heat change every time you open the oven door will cause the eclairs to collapse and they won't have that hollow inside to fill with cream. They should be golden brown and puffed up.

Turn the oven off but leave them in there to cool with the oven door slightly cracked open until they are barely warm. They can cool the rest of the way on the counter. This step ensures the inside stays hollow and puffed.

Cold brew whipped cream filling:

In a large bowl or the bowl of a stand mixer, pour in cold heavy cream and start to whip on a low speed slowly increasing as it thickens. I recommend using a stand mixer or hand held mixer but a solid whisk and a little elbow grease is just as good; it will just take a little longer.

Once the cream has whipped to a thick but still runny consistency, add in the sugar and vanilla and whip until stiff peaks. It’ll be done when you can tip the bowl and the cream stays put.

Add the cold brew concentrate and gently fold.

Mocha Ganache:

Warm the cream and cold brew concentrate until steaming. You can do this on the stove on medium low heat or microwave in 30 sec intervals.

Pour the warm coffee cream over a bowl with the chocolate chips and let it sit for 2 minutes.

Then, start to whisk slowly until the chocolate is fully melted and combined with the cream into a thick but pourable ganache. If it is too thick, add more cream. If it is too thin, just let it sit in the fridge for 5 minutes until it thickens slightly but doesn’t harden.


Using either a round piping tip or metal straw or even just a knife if you do not have a piping tip, make three small holes on the bottom of each eclair. Be careful not to poke through them and just to take that top layer off leaving the hollow inside to fill.

Fill a piping bag* with the whipped cream filling and pipe slowly into each hole. The cream should be filled to the top once you remove the tip** from the eclair and you should be able to feel the eclair shell getting heavier.

After every eclair is filled, carefully dip the top of the shells into the ganache or spread it on with a butter knife.

Let them chill for at least 30 min in the fridge for the best filling texture.


*If you don't have a piping bag or tip, you can just snip off the end of a ziploc bag. It won't be as smooth but everything gets topped with ganache so it’s really no big deal.

**Filling the eclairs without a piping tip isn't that efficient and can get a little messy. If that;s not your vibe, you can use a serrated knife and slice the eclair shells in half lengthwise like a sub and make it more of a sandwich of cream. If you do that, I recommend you dip the top layer in ganache before sandwiching with the cream. Equally delicious and still beautiful.