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 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
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. - I skipped this, I dusted the enclairs with powdered sugar.
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