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Hazelnut Mocha Eclairs

Once you try these, especially the filling, you'll be in heaven. They make a special ending to a meal, and they're great with coffee or tea. —Carol Witczak, Tinley Park, Illinois
  • Total Time
    Prep: 40 min. Bake: 25 min. + cooling
  • Makes
    14 servings

Ingredients

  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/2 cup butter, cubed
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • FILLING:
  • 1 tablespoon instant coffee granules
  • 1 tablespoon boiling water
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 cup chopped hazelnuts, divided
  • TOPPING:
  • 1/2 cup milk chocolate chips, melted

Directions

  • In a large saucepan, bring the water, milk, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • Transfer to a heavy duty resealable plastic bag; cut a 1-in. hole in one corner of bag. Pipe 3-in. strips about 3 in. apart on greased baking sheets. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown.
  • Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms.
  • For filling, dissolve coffee granules in boiling water; cool. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Fold in coffee mixture and 1/4 cup hazelnuts. Refrigerate.
  • Fill the eclairs just before serving; replace tops. Spread with melted chocolate. Sprinkle with remaining hazelnuts. Refrigerate leftovers.
Nutrition Facts
1 eclair: 302 calories, 25g fat (14g saturated fat), 126mg cholesterol, 131mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 5g protein.
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