Hazelnut Mocha Eclairs

Total Time

Prep: 40 min. Bake: 25 min. + cooling

Makes

14 servings

Updated: Nov. 14, 2023
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
Hazelnut Mocha Eclairs Recipe photo by Taste of Home

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

  1. 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, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. Transfer to a pastry bag fitted with a 1-in. round tip. 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.
  3. 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.
  4. 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.
  5. 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.