Chocolate Eclairs with Cappuccino Cream and Caramel

Cappuccino Eclair

Warning, this is not a quick recipe, this one takes time! Reason is because you need to prepare three different things. But if you don’t mind that (many parts can be prepared in advance), you will be rewarded with the most fluffy, light and airy eclairs, I promise!

Cappuccino Eclair

So as I said, this recipe requires time and cannot be whipped up in a few minutes. Definitely not. As you have to prepare three different parts, you need patience. But you will be rewarded. I can guarantee. I took them to work and they were gone very quickly. Let’s have a look at the different components:

Cappuccino Eclair

The eclairs themselves are super soft and light. They contain cocoa powder (no, this is NOT whole wheat flour) and just give a hint of chocolate.

The cappuccino cream, I dare say, I am a bit proud of. Because I basically invented it. The base is Italian buttercream, which is a mix between meringue and butter. I topped it off with instant cappuccino powder. Divine. So simple, yet very effective.

The caramel contains flaky salt. If you don’t like salt in combination with sweets, you may omit it, but otherwise just the best topping, believe me. Caramel lovers to the front!

So this is a recipe for any tea party or anything fancy. If you want to brag, this one is for you. Let’s create something real French: chocolate elcairs with cappuccino cream and caramel:

Chocolate Éclair with Cappuccino Cream and Caramel

Serves: 10-12 eclairs
Cooking Time: 10min prep caramel + 20min cream + 20min eclairs + 20min of baking + assembling


  • Caramel
  • 100 grams of regular sugar
  • 45 grams of butter at room temperature
  • 60 milliliters of heavy cream
  • Optional: 1/2 teaspoon of sea salt

  • Cappuccino Cream
  • 50 grams + 20 grams of regular sugar
  • 50 milliliters of water
  • 3 egg whites, size M at room temperature
  • 250 grams of butter at room temperature
  • 23 grams of instant cappuccino powder

  • Eclairs
  • 125 milliliters of water
  • A pinch of salt
  • 25 grams of butter
  • 75 grams of all-purpose flour
  • 3-4 eggs, size M at room temperature
  • 1 tablespoon of unsweetened cocoa powder



For the caramel sauce put the sugar in a deep frying pan with no fat on medium heat and stir.


First the sugar will form lumps, then it will slowly change color and become liquid. It should get the color of amber.


Then add the butter all at once and stir until the butter is melted.


Add the heavy cream all at once, be careful, as the caramel will get bubbly due to temperature differences. Stir for another minute.


Add salt and fill in a sterilized jar with a lid. Set aside.


For the cappuccino cream first boil 50 grams of sugar and water in a pot.


Meanwhile beat the egg whites with 20 grams of sugar in a very large bowl on medium speed simultaneously.


After about five minutes of boiling the water and sugar, change mixer to high speed and add the water/sugar mix to the egg whites. Now beat until the meringue has cooled off (this takes a few minutes).


Add the butter by the spoonful while still beating on high speed.


First the batter will look runny, but don’t be disturbed, just continue beating and slowly add the butter. Once you have added all the butter, beat until you get the consistency of a pipeable cream. Now add the instant cappuccino powder and mix until incorporated.


The cream can be prepared the day before and should be kept chilled in an airtight container. Let come to room temperature before beating again and piping.


For the eclairs heat water, salt and butter in a pot.


Change temperature to medium and add all the flour at once while still stirring.


Stir until a ball forms. Be sure to move the ball around, there should be a thin white layer on the bottom of the pot.


Move dough ball to a bowl and let cool off.


Add the cocoa and first egg. Beat in one egg at a time. First the dough will appear crumbly. Depending on the size of the eggs, you will have to beat in between 2-4 eggs. I normally need 3. The right consistency is reached if the dough slowly drops off a spoon and looks glossy.


Preheat oven to 220 degrees Celsius.


Prepare a baking sheet with parchment paper and pipe on about 10 eclairs on a sheet. Each eclair should be about 15cm long and about 2cm wide. Leave space between each as they will puff considerably.


Bake eclairs on medium rack for 10min, reduce temperature to 180 and bake for another 10min. Do NOT open the oven door as otherwise the eclaris will shrink.


Turn oven off after a total baking time of 20min, but leave the eclairs inside. Put a wooden spoon between the oven door and let eclairs cool off 10min before taking out.


Cut eclairs in half while still warm.


Assemble the eclairs by piping on the cream on the lower half, put second half on top and spread caramel on top part.


If you prepared the caramel the day before, heat a little to get a spreadable consistency.


The caramel sauce and the cappuccino cream can be the day before. Eclairs taste best on the day they were made. If kept chilled in an airtight container, they can be eaten for a few days.

Cappuccino Eclair

PS: Maybe you will also enjoy this heart-shaped eclair with raspberry filling:

I am also taking this to the link party Fiesta Friday.

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  • Reply
    Friday August 25th, 2017 at 03:11 AM

    Jenny, these look absolute divine!! Now my mouth is watering. 🙂 Stuff like this makes it so hard for me to stay on my diet!!! Can you make a calorie-free version?? 😉

    • Reply
      Friday August 25th, 2017 at 06:57 AM

      Thanks, Candi! Didn’t you know that the calories are monsters that sew your clothes tighter during the night? ?

  • Reply
    Friday August 25th, 2017 at 08:30 PM

    You always make the most beautiful desserts! I made eclairs once and you are right, they are very time consuming. I think that’s why I haven’t ever made them again lol. I love the sound of this cappuccino cream, thanks for sharing at Fiesta Friday!

    • Reply
      Friday August 25th, 2017 at 09:23 PM

      Yeah, lots of work, but sooo worth it!

  • Reply
    Judee@gluten free A-Z Blog
    Saturday August 26th, 2017 at 11:42 AM

    These look amazing and I know that I would LOVE them, but I also know I wouldn’t take the time to make them for a few reasons. I’m not a very experienced baker and I would eat them all!

    • Reply
      Saturday August 26th, 2017 at 11:53 AM

      When I made them the first time, I accidently doubled the recipe and ate so many that I decided to take the leftovers to work to not gain five pounds. I hear ya!

  • Reply
    Saturday August 26th, 2017 at 08:28 PM

    These totally look worth all of the effort involved! Happy Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen

    • Reply
      Saturday August 26th, 2017 at 09:13 PM

      Thanks, Collen, I think so, too!

  • Reply
    Monday August 28th, 2017 at 07:57 AM

    I always get intimidated with homemade eclairs. I feel I couldn’t make it right. But these look so good that I feel inspired to try. I love anything cappuccino. Good one, Jenny! Thanks for sharing and happy super belated Fiesta Friday. 😀

    • Reply
      Monday August 28th, 2017 at 08:23 AM

      Don’t be intimidated, they are easier than you think!

  • Reply
    Wednesday August 30th, 2017 at 11:21 AM

    Hallo Jenny, kann es sein, dass da bei den Mengenangaben für die Eclairs das Mehl fehlt?

    • Reply
      Wednesday August 30th, 2017 at 11:45 AM

      Danke Jule, ich habe es angepasst, das Mehl hab ich vergessen.

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