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Hazelnut Mocha Eclairs

 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


  • 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
  • 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
  • 1/2 cup milk chocolate chips, melted


  • 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.
Nutritional 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.