Mocha Eclairs

Directions

1. 1
   Warm the milk, coffee and vanilla in a medium saucepan on low heat.
2. 2
   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.
3. 3
   Refrigerate for 1 hour or until thickened.
4. 4
   Preheat oven to 425°F. 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.
5. 5
   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.
6. 6
   Cut eclairs in half horizontally. Dip tops into melted chocolate; let stand until set. Fill bottom half with coffee custard. Sandwich with chocolate tops.