Ingredients
Yield: 10 éclairs
For the Dough:
1 cup water
8 Tbsp (1 stick) unsalted butter
¼ tsp salt
1 cup all-purpose flour
4 eggs
For the Pastry Cream:
1 cup Green Mountain Coffee Island Coconut coffee
6 large egg yolks
1/2 cup sugar
5 Tbsp cornstarch
1 1/2 cups whole milk
2 tsp vanilla extract
3 Tbsp unsalted butter, room temperature
For the Chocolate Glaze:
4 ounces semi-sweet chocolate, finely chopped
6 Tbsp unsalted butter
1/2 Tbsp corn syrup
1 tsp water
toasted coconut flakes, for garnish
Preparation
