Coffee Cream filled Eclairs with Kahlua Chocolate Glaze

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 cup Confectioners' sugar
  • 1/8 tsp Salt
  • 8 oz Semi-sweet chocolate
  • 1 tsp Vanilla extract

• Drinks

  • 2 tsp Instant coffee granules

• Dairy

  • 5/16 cup Butter
  • 1 cup Heavy cream
  • 3 tbsp Milk

• Beer, Wine & Liquor

  • 2 oz Kahlua

• Liquids

  • 1/2 cup Water

Found on dailyappetite.com

Ingredients

• 1 cup heavy cream
• 1/2 cup confectioners sugar
• 2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 1/2 cup water
• 1/4 cup butter
• 1/8 teaspoon salt
• 1/2 cup all purpose flour
• 2 large eggs
• 8 oz. semi sweet chocolate
• 1 tablespoon butter
• 2 tablespoons light corn syrup
• 3 tablespoons milk
• 2 oz. Kahlua

Directions

• In a medium mixing bowl, combine cream, sugar, coffee, and vanilla and mix well.
• Cover and refrigerate the mixture and the beater you will be using to beat the mixture for an hour.
• Meanwhile make the pastry shells.Recipe follows.
• When you are ready to fill the Eclairs beat the cream mixture until stiff.
• In a medium saucepan bring water, butter, and salt to boiling.
• Remove from heat and beat in flour.
• Return the saucepan to a low heat and beat until mixture forms a ball and mixtures pulls away from sides of the pan.
• Remove from heat. Beat in eggs one at a time.
• Continue to beat until the dough is shiny and satiny.
• On an ungreased cookie sheet drop 6 rounded tablespoonfuls of dough in a line. Smooth the top of the dough and form into a log. Repeat this step until all your dough is gone. (about 5-6 logs)
• Bake at 400F for 35 - 40 minutes.
• Allow to cool and cut the eclair in half with a serrated knife.
• Set shells aside.
• Make glaze. Recipe follows
• In a double boiler melt chocolate and butter.
• Once chocolate has melted add corn syrup, milk, and Kahlua stir until smooth.
• Set a side.
• Beat your cream mixture until stiff.
• Pipe or spoon the cream mixture onto the eclair.
• Place the top half of the pastry gently on top of the cream.
• Spoon on the chocolate glaze. Spreading evenly with the back side of the spoon.
• Then drizzle more chocolate glaze over the top.
• Serve immediately.