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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 or treat to afternoon coffee clutch.—Carol Witczak, Tinley Park, Illinois

14 ServingsPrep: 40 min. Bake: 25 min. + cooling

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 eggs
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

2 of 2

Hazelnut Mocha Eclairs (continued)

Directions (continued)

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.
Yield: 14 servings.

Nutrition Facts: 1 eclair equals 302 calories, 25 g fat (14 g saturated fat), 126 mg cholesterol, 131 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.