Mocha Eclairs

• 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

1. Warm the milk, coffee and vanilla in a medium saucepan on low heat.
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. Refrigerate for 1 hour or until thickened.
4. Preheat oven to 425u0b0F. 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. 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. Cut eclairs in half horizontally. Dip tops into melted chocolate; let stand until set. Fill bottom half with coffee custard. Sandwich with chocolate tops.

milk, coffee granules, vanilla, egg yolks, sugar, flour, pastry, semisweet chocolate

Taken from recipes-plus.com/api/v2.0/recipes/21341 (may not work)