Coffee Éclairs

Step 1

Set the oven to 400°F and let it preheat for 10 minutes until the indicator light turns off, signaling it is fully heated.

Step 2

Line a large baking sheet with parchment paper by laying the sheet flat on the baking sheet so nothing sticks.

Step 3

Pour 0.5 cup water and 0.25 cup butter into a medium saucepan, place it on the stovetop over medium-high heat, and wait until the butter melts and the water comes to a rolling boil, about 3 minutes.

Step 4

Remove the pan from heat and immediately stir in 0.75 cup flour with a wooden spoon until the mixture pulls away from the sides of the pan into a ball, about 30 seconds of stirring.

Step 5

Let the dough cool for 2 minutes, then add the 2 eggs one at a time, stirring hard after each egg until it disappears completely into the dough before adding the next.

Step 6

Transfer the dough to a piping bag fitted with a large round tip (or use a gallon-sized zip-top bag with one corner snipped off).

Step 7

Pipe the dough onto the parchment paper in strips about 4 inches long and 1 inch wide, spacing them 2 inches apart so they have room to puff without touching.

Step 8

Slide the baking sheet into the preheated oven and bake for 25–30 minutes until the éclairs are golden brown and feel completely firm when tapped with your finger.

Step 9

Remove the sheet from the oven and let the éclairs cool on the parchment for 10 minutes until they are warm to the touch but not hot.

Step 10

While the éclairs cool, pour 1 cup heavy cream into a medium bowl and add 1.5 tablespoons of instant coffee powder (half of the total), whisking hard until soft peaks form, about 2–3 minutes of steady whisking.

Step 11

Sift 0.75 cup powdered sugar into a separate small bowl, then whisk in the remaining 1.5 tablespoons instant coffee powder and 2–3 tablespoons of water, one tablespoon at a time, until the mixture is smooth and pourable like honey.

Step 12

Once the éclairs are cool enough to handle, use a small sharp knife to cut a horizontal slit along the length of each éclair, halfway between top and bottom, cutting about halfway through the depth.

Step 13

Spoon the whipped coffee cream into a pastry bag fitted with a medium round tip (or a small zip-top bag with the corner snipped).

Step 14

Pipe the whipped cream into the slit of each éclair until gently full, about the thickness of your pinky finger inside.

Step 15

Drizzle the coffee glaze over the top of each filled éclair, letting it run down the sides; let it set for 5 minutes until the glaze feels firm to the touch.