Ingredients
1/2 cup water1/2 cup 2% milk1/2 cup butter, cubed1 tablespoon sugar1/4 teaspoon salt1 cup all-purpose flour4 large eggs, room temperatureFILLING:1 tablespoon instant coffee granules1 tablespoon boiling water2 cups heavy whipping cream1/4 cup confectioners’ sugar1/2 cup chopped hazelnuts, dividedTOPPING:1/2 cup milk chocolate chips, melted
Preparation
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 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.
