coffee and walnut eclairs

These delicious coffee and walnut eclairs look like they are straight out of a fancy patisserie! Although they may require some time and effort these eclairs will become a firm hit with friends and family.  

Coffee and Walnut Eclair Recipe


For the Eclairs: 250ml full fat milk, 65g butter, 150g plain flour, 5 large eggs, 

For the Filling: 150ml double cream, 1tsp coffee extract, approx 10 walnuts finely chopped. 

For the Topping: 150g icing sugar, 5ml water, 1tsp coffee extract, whole and finely chopped walnuts.


  1. Preheat oven to 180 degrees, line two baking sheets. Slowly bring the milk and butter to the boil and when combined and just boiling remove from the heat.
  2. Sieve in the flour and whisk until combined and the mixture is smooth. Return the pan to the heat for 1-2 minutes and stir until the pastry balls and comes away from the side of the pan.
  3. Take off the heat and add in the eggs, beat well until the mixture is smooth and glossy. Fill a piping bag and pipe 8cm strips onto the baking tray. 
  4. Bake for 15 minutes, reduce the oven to 160 degrees and bake for a further 7 minutes. Remove the eclairs and allow to cool.
  5. Add the coffee extract to the double cream and whip until thick and pipable. Stir through the finely chopped walnuts. When the eclairs have cooled, piece a hole in one end and pipe the double cream in to fill the eclair. 
  6. Whisk together the icing sugar, water and coffee extract (add more coffee extract to taste). Pipe or spoon the topping onto each filled eclair. Top with a whole walnut at one end and a sprinkling of finely chopped walnuts across the elcair.