Java Coconut Éclairs

In celebration of the first day of Spring, these Java Coconut Éclairs are the perfect way to prepare for the warmer days to come!

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Java Coconut Eclairs

Éclairs have long been one of my favorite desserts to order at a bakery, but I was always afraid to make them at home.  I’d heard that they were somewhat difficult to make, so I always avoided them.  I’d occasionally pick up the recipe and think about it, but it would always end up back in the recipe box.  Well, during last week’s snow storm, I decided I needed to make something that reminded me of Spring.  I needed something fun and delicious.  I needed something to make me forget about the snow piling up in my driveway.  So I pulled out my éclair recipe and decided to give it a shot. Well guess what?  Éclairs are way easier to make than I thought!  In honor of Spring, I used Keurig Green Mountain’s new Island Coconut coffee for the cream filling.  Coconut, coffee and chocolate?  How can you go wrong?

Java Coconut Eclairs

The dough used to make éclairs is called pate a choux (paht-a-shoo), which is actually French for cabbage paste.  Geez, I know the French are renowned for their pastries, but they sure know how to make them sound unappetizing!  The term actually comes from the fact that this same dough is also used to make cream puffs, and cream puffs resemble little cabbages.  If you’ve never made pate a choux before, then you’ll be a bit surprised by it.  It’s probably not like any other dough you’ve ever made.  It actually starts in a saucepan on the stove, and it ends up as a very smooth and soft mixture that is almost closer to a batter than a dough.  The dough is then actually piped out of a pastry bag onto a parchment-lined sheet pan.  Yup, I told you it was different!  But with that said, pate a choux is incredibly easy to make.  Plus, it’ll impress the heck out of your family and friends when you pull out a batch of these homemade Java Coconut Éclairs!

Java Coconut Eclairs

Instead of the traditional vanilla pastry cream, I made a coconut + coffee cream using Keurig Green Mountain’s Island Coconut coffee.  Island Coconut is a seasonal coffee, and it just so happens that it will be released this coming Monday (March 24th).  I don’t know about you, but I’ve been daydreaming about warmer weather since, oh, January.  I’ve been enjoying this Island Coconut coffee in the mornings recently, and it’s been a delicious change of pace.  I can almost imagine sitting on a sunny beach surrounded by palm trees.  Warmer days are coming!  But in the meantime, a batch (or two) of these Java Coconut Éclairs is a great way to celebrate the first day of Spring.

Note: I received free samples of Island Coconut Coffee from Keurig Green Mountain, but I was not compensated for this post.   All opinions expressed are my own.

Java Coconut Eclairs

Java Coconut Éclairs

Filled with a coconut coffee cream, these chocolate-glazed eclairs are a fun and tasty treat!
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Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 10 eclairs
Calories: 425kcal


For the Dough

For the Pastry Cream

For the Chocolate Glaze

  • 4 ounces semi-sweet chocolate finely chopped
  • 6 Tbsp unsalted butter
  • ½ Tbsp corn syrup
  • 1 tsp water
  • toasted coconut flakes for garnish


For the Dough

  • Preheat oven to 425°F.
  • Using a medium saucepan, add the water, butter and salt. Heat over medium heat until mixture begins to simmer rapidly. Add the flour all at once; stir vigorously until well mixed.
  • Continue cooking over medium heat, stirring constantly, until mixture forms a ball and pulls away from the sides of the pan (only 1-2 minutes).
  • Transfer the mixture to the bowl of a countertop mixer fitted with the paddle attachment. Beat on low speed for 3-4 minutes to allow the mixture to cool before adding the eggs.
  • Add the eggs one at a time, mixing thoroughly on medium-low speed after each addition. Once all the eggs have been added, mix for 2-3 more minutes.
  • Transfer the dough into a large pastry bag fitted with a large, plain round tip. (In a pinch, you can use a sandwich bag with a large corner snipped off.) The tip of the bag should be 1/2″ – 3/4” wide.
  • Pipe the dough into 5” long strips on a parchment lined sheet pan, leaving 2″-3″ between each strip.
  • Bake at 425° for 15 minutes, then reduce oven temperature to 375°F and continue baking for another 15 minutes.
  • Turn the oven off and open the door slightly. Allow the baked shells to cool in the oven for 30 minutes, and then transfer to a countertop to cool completely.

For the Pastry Cream

  • Place the coffee in a medium saucepan over medium heat. Simmer until the coffee has been reduced to 1/2 cup (~10 minutes).
  • Meanwhile, in a medium bowl, whip together the egg yolks, sugar and cornstarch until smooth and pale in color.
  • Once coffee has been reduced, add the milk to the saucepan and return mixture to a simmer over medium heat.
  • Once mixture begins to simmer, slowly pour about half of it into the egg mixture, whisking vigorously the entire time. Pour this egg mixture back into the saucepan with the remaining milk. Bring mixture to a boil and then continue cooking for 1 more minute, stirring constantly the entire time. Remove mixture from the heat, and continue stirring for another 2-3 minutes. Add the butter and vanilla extract; stir until fully combined and cream is smooth. Set cream aside to cool.

For the Chocolate Glaze

  • Heat 1″ of water in a medium saucepan until it begins to simmer. Place a small, heat-proof bowl over the saucepan. Add all of the ingredients (chocolate, butter, corn syrup and water) to the bowl, and stir occasionally until the chocolate has melted and the mixture is smooth.
  • Remove mixture from heat and allow it to cool at room temperature for 20 minutes before applying to the éclairs.

To Assemble Eclairs

  • Using a bread knife, slice the top half off of each shell.
  • Fill a pastry bag fitted with a medium-sized round tip with the Pastry Cream. Pipe a thick layer of cream onto the bottom half of each éclair.
  • Place the tops on the éclairs.
  • Pour the Chocolate Glaze in a deep dish that is about 6” wide (i.e. slightly wider than the length of an éclair). Holding an éclair parallel to the glaze, dip the top of the éclair into the chocolate. Turn the éclair back upright, and rotate it side to side slightly to create an even surface to the glaze. (If necessary, use an offset spatula to help even out the glaze.)
  • Garnish tops of éclairs with toasted coconut. Let cool at room temperature or in refrigerator for 30 minutes before serving (to allow the chocolate to set).


Once filled, éclairs are best when eaten within 1-2 hours at most. (I like to chill mine in the refrigerator for about 1 hour before serving.) However, the unfilled shells can be stored loosely covered at room temperature for 2-3 days. Similarly, both the cream filling and the chocolate glaze can also be made in advance and stored in the refrigerator. (The chocolate glaze will need to be reheated slightly before using.)

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    1. Thanks, Brenda!! I’m pretty sure I was drooling when I made these, too. Good thing the drool didn’t make it into the pictures…hah. Happy Spring to you, too!

  1. Well what do you know, I’m drinking Green Mountain Coffee now! Unfortunately I do not have one of those fabulous eclairs to go with my coffee! I’ve never tried to make my own, but I suddenly feel very inspired!

    1. Haha…great minds must think alike, right Tanya? 🙂 Eclairs are so much easier than you might think, too! Now excuse me while I go get another cup of coffee…and an eclair. 🙂

  2. My fave thing about spring is that it’s not winter anymore. It’s been a rough one this year. Looking forward to more time doing outdoor activities with my daughter. Also, eating dinner out on our deck… and maybe follow up by the fire pit with some marshmallows… 🙂

    1. It has definitely been a rough one this one, Kristina. I absolutely can’t wait to get the grill out again…and I could really go for some roasted marshmallows right now! Thanks for commenting!

  3. These look delicious! Definitely looking forward to warmer weather and getting the grill out this spring!

  4. I have never tried making eclairs as they have totally intimidated me AND I know the limits of my self control 🙂
    Your eclairs are responsible for the drool puddle all over my keyboard! So, can I say 10 eclairs are 1 serving?!

    1. Haha…I took no responsibility for the drool puddle. But seriously…eclairs are way easier to make than you think! And yes, I think 10 eclairs counts as a serving. 🙂

    1. Thank you so much, Jocelyn! Eclairs are totally not as hard as they seem…I was amazed. They involve several steps (shells, filling, and chocolate), but overall not that bad at all!

  5. You and me both. I love ordering eclairs at bakeries but have always thought they are so hard to make. Thanks for bursting that right out!! Love love these java coconut eclairs. They should be my best friends and just be my neighbor right away and I guess you can come too!!

    1. No way, Zainab! So much easier than you might think…especially for a skilled baker like you! And yes, I could’ve used you as a neighbor when I made these. Eclairs don’t last that long once filled…and I had 10 of them sitting there looking at me!

  6. The favorite thing about spring is seeing the bright yellow of the forsythia bushes. It’s usually the first bright thing to bring us out of winter.

    1. Same here, Terry! I was just telling my wife the other day that I can’t wait for the forsythia to come out!! Thanks for stopping by. 🙂

    1. Awesome! Thank you so much for commenting, Judy. I really hope you enjoy the eclairs…they are so much fun to make…and really impressive to serve!

  7. You know how you keep dropping hints about my wife and I moving upstate? I never really took it seriously, but now that I know you make homemade eclairs…. well let’s just say it’s a serious consideration now, haha. These look great man!

    1. Thanks, Chris! I seriously need a foodie neighbor to help me eat all of this! If you and Asheley move upstate, I’ll make you your very own batch of these eclairs. And a pot of soup. And ice cream. Need I continue? Haha!!

  8. I don’t even know what to say about these eclairs! I would just eat the cream with a spoon!
    My favorite thing about spring is definitely the warmer weather! I also love that everything is coming alive and all the pretty sights and smells! Best season of all.

    1. Thank you so much, Jenn! I’m pretty sure I did eat the leftover cream with a spoon. Don’t judge! And yes, I’m totally ready for the warmer weather…all of the green grass and flowers really are a nice change from the winter.

  9. I just found your Blog while surfing the Net for great recipes 🙂 My favorite part of Spring …. no more snow 🙂 !! lol , warmer weather,Flowers, leaves on the trees and Fresh fruit seasons starts !

    1. Welcome Claudia! I’m so glad you stumbled on Spiced! And yes, I totally agree with you about the warmer weather…and fresh fruit! I had forgotten about fresh fruit…can’t wait!! Thanks for commenting. 🙂

  10. I like to see all the wildlife down over my property in Spring that seems to thrive and the hummingbirds and butterflies

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