Ingredients

• 1 cup Water
• 85 g Unsalted butter
• 1 tsp Granulated sugar
• 0.25 tsp Salt
• 1 cup All-purpose flour
• 4 Large eggs
• 2 cups Whole milk
• 4 Egg yolks
• 0.25 cup Cornstarch
• 1 tbsp Instant espresso powder
• 1.5 cups Powdered sugar
• 2 tbsp Water (for glaze)

Instructions

1. 1

   **Prepare Choux Pastry Base:** In a medium saucepan, combine 1 cup water, butter, 1 tsp granulated sugar, and salt. Bring to a rolling boil over medium heat. Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan, forming a film on the bottom.

2. 2

   **Incorporate Eggs:** Transfer the dough to a large mixing bowl (or stand mixer). Let cool for 5 minutes. Add eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and fall slowly from the spoon in a 'V' shape.

3. 3

   **Pipe Éclairs:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large plain or star tip (about 0.5 inch). Pipe 4-5 inch long strips of dough onto the prepared baking sheet, leaving space between them.

4. 4

   **Bake Choux:** Bake for 15 minutes at 400°F (200°C). Reduce oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until the éclairs are golden brown, puffed, and firm. Turn off the oven, prop the door open slightly, and let the éclairs cool inside for 10 minutes to dry out. Remove and cool completely on a wire rack.

5. 5

   **Make Coffee Pastry Cream:** In a bowl, whisk egg yolks, 0.5 cup granulated sugar, and cornstarch until pale. Heat milk in a saucepan until simmering. Gradually temper the egg mixture by slowly whisking in about half of the hot milk. Return the tempered mixture to the saucepan with the remaining milk. Add 1 tbsp instant espresso powder. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil.

6. 6

   **Chill Pastry Cream:** Remove from heat. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until thoroughly cold and set.

7. 7

   **Prepare Coffee Glaze:** In a small bowl, sift the powdered sugar. Whisk in 1 tsp instant espresso powder and 2 tbsp water (or more, drop by drop) until a smooth, thick, but pourable glaze is achieved.

8. 8

   **Fill Éclairs:** Once the choux are cool and the pastry cream is chilled, transfer the cream to a piping bag fitted with a small round tip. Use the tip to poke 2-3 small holes in the bottom of each éclair. Pipe the coffee pastry cream into the éclairs until they feel heavy.

9. 9

   **Glaze Éclairs:** Dip the top of each filled éclair into the coffee glaze, allowing excess to drip off. Place them on a wire rack to set.

10. 10

    **Serve:** Serve the Éclairs au Café immediately or refrigerate them until ready to serve. They are best enjoyed fresh.