Cherry Mocha Éclairs

This week, we’re showcasing a selection of dessert recipes that are perfect to pair with coffee. On today’s menu: Cherry Mocha Éclairs.

Prep 15 mins

Cook 35 mins (plus resting, chilling)

Makes about 30

Mocha mascarpone ingredients

250gm mascarpone

300ml thickened cream

300ml double cream

⅓ cup icing sugar

2 tsp Dutch-process cocoa powder

2 tbsp coffee or chicory syrup

Éclair ingredients

100gm butter, chopped

100gm (1 cup) plain flour

3 eggs

225gm cherries

Cocoa powder, for dusting

Cherry Mocha Éclairs Method

1. For mocha mascarpone, combine all ingredients in a stand mixer and whisk until combined. Transfer to a bowl, cover closely with plastic wrap and refrigerate until chilled (1-2 hours). Transfer to a piping bag with a reverse open star tip. Refrigerate until required.

2. To make éclairs, preheat oven to 220°C. Combine butter and 250ml water in a saucepan, bring to a simmer over high heat and cook until butter melts. Add flour, beating vigorously with a wooden spoon until mixture pulls away from sides of pan. Remove from heat, and cool (3 minutes). Add eggs to the pan one at a time, beating well to combine after each addition. Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 9cm lengths on trays lined with baking paper. Bake for 10 minutes, then reduce the oven to 180°C and cook for a further 5 minutes. Transfer to a wire rack to cool completely.

3. To serve, pipe mocha mascarpone on top of éclairs, top with cherries and dust with cocoa.

Pair with Coffee from the De’Longhi Eletta Explore Coffee Machine

Take the fuss out of your coffee with automated options at your fingertips. Quick and easy is the order of the day with the De’Longhi Eletta Explore Coffee Machine!