Once you try these, especially the filling, you’ll be in heaven. They make a special ending to a meal or treat to afternoon coffee clutch.
Carol Witczak Tinley Park, Illinois
Hazelnut Mocha Eclairs Recipe
Hazelnut Mocha Eclairs
½ cup water
½ cup 2% milk
½ cup butter, cubed
1 Tbsp. sugar
¼ tsp. salt
1 cup flour
4 Eggland’s Best Eggs
Filling: 1 Tbsp. instant coffee granules
1 Tbsp. boiling water
2 cups heavy whipping cream
¼ cup confectioners’ sugar
½ cup chopped hazelnut, divided
Topping: ½ cup milk chocolate, melted
In a large saucepan, bring the water, milk, butter, sugar and salt to a boil. Add flour all at once and stir until smooth balls 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 inch hole in one corner of bag. Pipe 3 inch strips about 3 inches apart on greased baking sheet. Bake at 400 F. for 10 minutes. Reduce heat to 350 F.; bake 15-20 minutes longer or until golden brown.
For filling, dissolve coffee granules in boiling water; cool. In a small bowl, beat cream and confectioners’ sugar until stiff peaks forms. Fold in coffee mixture and ¼ cup hazlenuts. Refrigerate.
Fill the eclairs just before serving; replace tops. Spread with melted chocolate. Sprinkle with remaining hazlenuts. Refrigerate leftovers. 14 servings
(Recipe for Hazelnut Mocha Eclairs came from Taste of Home (tasteofhome.com)
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