Mocha Eclairs - cooking recipe

Ingredients

1/2 cup milk
2 tsp instant coffee granules
1 tsp vanilla extract
3 None egg yolks, at room temperature
1/3 cup sugar
1/4 cup flour
1 None quantity Basic Choux Pastry
4 oz semi-sweet chocolate, melted

Preparation

Warm the milk, coffee and vanilla in a medium saucepan on low heat.
Whisk egg yolks and sugar in a large bowl. Whisk in flour then warm milk mixture. Return to the saucepan. Cook on low heat, whisking, for 5 mins or until custard thickens. Transfer to a bowl. Cover with plastic wrap.
Refrigerate for 1 hour or until thickened.
Preheat oven to 425\u00b0F. Grease a baking sheet. Prepare the Basic Choux Pastry. Spoon into a piping bag fitted with a 1/2 inch plain tip. Pipe mixture into 4 inch logs, 2 inches apart, on prepared pan.
Bake for 20 mins or until puffed and golden. Remove from oven; turn off oven. Using a skewer or small knife, pierce bottoms to release steam. Return to oven; leave for 15 mins to dry out. Transfer to a wire rack to cool.
Cut eclairs in half horizontally. Dip tops into melted chocolate; let stand until set. Fill bottom half with coffee custard. Sandwich with chocolate tops.