Sunday, June 15, 2014


Oh gosh...this is heavenly are in heaven man..!!!! Make a special ending to  any meal or perfect hitea treats.

Hazelnuts Mocha Enclairs
Prep time

Cook time

Total time

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. 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.
  2. 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.
  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. Yield: 14 servings. - I skipped this, I dusted the enclairs with powdered sugar.

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