HAZELNUT MOCHA ECLAIRS RECIPE

Steps:

• 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.
• Yield: 14 servings.
• Originally published as Hazelnut Mocha Eclairs in Taste of Home Christmas Annual
• Annual 2012, p146
• Nutritional Facts
• 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.
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