Coffee Eclairs Dalgona Style

Eclairs mit Kaffeecreme Dalgona-Style

I do have a few eclairs on my blog, today I am introducing eclairs with coffee filling, dalgona stlye. I also have  black forest eclairs, eclairs with peanut butter filling, or eclairs with raspberries on my blog to name only a few. So why the need for another eclair recipe? The reason is two-fold. Reason number 1 is my hubby, who can eat eclairs every single day. His face will light up once I say eclair. We have been to the south of France a few times and he would always either buy eclairs or tartelette au citron in the boulangerie as one of the first actions. And the second reason is because I had to try Dalgona or whipped coffee finally in a recipe.

Eclairs mit Kaffeecreme Dalgona-Style

I don’t know if you have heard of this famous coffee. I did become popular during the pandemic lockdown all around the world as this is a coffee beverage that does not require a fancy coffee machine. It originates from South Korea, dalgona actually means sweet in Korean. I have had my share of whipped coffee during the lockdown in Germany, but I have to say, I did grow tired of it eventually as it is rather sweet. However, I felt that the coffee cream would be perfect in an eclair as the cream can be on the sweeter side. For that reason I decided to introduce an eclair with coffee filling and chocolate.

Eclairs mit Kaffeecreme Dalgona-StyleEven though you can make this recipe all year round, I wanted to take some pictures during summer. I had these eclairs with some friends of ours in the English Garden in Munich. I find eclairs perfect for your next picnic, it was awesome to eat them on the grass. I hope you enjoy them as much was we did. This is an eclair done with traditional choux pastry, is filled with a coffee cream and contains a chocolate topping.

Coffee Eclairs Dalgona Style

Serves: Around 16-20 eclairs
Prep Time: 30min Cooking Time: 30-35min Total Time: 1hr

These coffee eclairs are done with choux pastry, filled with a coffee cream, and are covered with chocolate.


  • Eclairs
  • 250 grams of water
  • A pinch of salt
  • 50 grams of butter
  • 150 grams of all-purpose flour
  • 3-5 eggs, size M at room temperature

  • Coffee Filling
  • 12 grams of instant coffee or espresso
  • 30 grams of boiling water
  • 50 grams of regular sugar
  • 200 grams of heavy cream

  • Chocolate Topping
  • 100 grams of dark chocolate
  • 1 tablespoon of vegetable oil



For the eclairs heat water, salt and butter in a pot and let the butter melt completely. Change temperature to low and add all the flour at once while still stirring. Stir until a ball forms. Be sure to press down the ball onto the bottom of your pan, there should be a thin white layer on the bottom of the pot. Move dough ball to a bowl and let cool off.


Add 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 3-5 eggs. Whisk the last egg into a small ball and only add a little at a time. The right consistency is reached if the dough slowly drops off a spoon and looks glossy. Save leftover egg for egg wash, if desired.


Preheat oven to 220 degrees Celsius. Prepare a baking sheet with parchment paper and pipe stripes of about 2 centimeters in width and 12 cm in length on the baking sheet. Leave space between each as they will puff considerably. You can wet your fingers with some water to smooth away any inconsistencies. Sprinkle baking sheet with a few drops of water. Bake eclairs on medium rack for 10min, reduce temperature to 180 and bake for another 15-20min. Do NOT open the door while baking or eclairs will deflate. The crust should be a little darker and crunchy. Split eclairs in half while still warm.


For the coffee filling mix the instant coffee with the water and sugar and beat for about 5 minutes with a mixer until stiff peaks form. Beat the heavy cream separately until stiff peaks form and fold in the coffee mix.


For the chocolate topping melt the chocolate with the oil on low. Dunk the top part of the eclair in the prepared chocolate and either spoon or pipe the coffee cream on the lower half before sandwiching together. Eclairs taste best on the same day they were made. However, you can keep them chilled for a few days in an airtight container. I recommend filling shortly before serving.

Eclairs mit Kaffeecreme Dalgona-Style

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