1 package of chocolate éclair dough
For the filling:
4 teaspoons of instant coffee
2 tablespoons of hot water
2 cups of chocolate pudding mix
3 1/2 cups of milk
For the coffee glaze:
1/2 teaspoon of instant coffee
1 tablespoon of hot water
1/2 cup of confectioner's sugar
1 package of chocolate éclair dough
For the filling:
4 teaspoons of instant coffee
2 tablespoons of hot water
2 cups of chocolate pudding mix
3 1/2 cups of milk
For the coffee glaze:
1/2 teaspoon of instant coffee
1 tablespoon of hot water
1/2 cup of confectioner's sugar
Preheat the oven to a moderate temperature (200°F)
Make the éclair dough according to package instructions
Place the dough in a piping bag and pipe into long, thin shapes on an ungreased baking sheet
Alternatively, shape the dough into three small hills and join them together with a moistened spatula
Bake for 40 minutes, or until puffed, golden brown, and firm to the touch
Remove from oven and let cool
Make a small incision in one side of each éclair
Place the éclairs on a wire rack to dry for 15 minutes
Let cool completely
Cut each éclair in half lengthwise
Prepare the filling: In a saucepan, combine coffee granules and hot water
Add pudding mix and milk, stirring until smooth and hot
Remove from heat and let cool
Fill each éclair with the cooled filling
Cover with the other half of the éclair
Glaze with the coffee glaze (made by dissolving instant coffee in hot water and adding confectioner's sugar)
Note: Éclairs are long, thin pastries often found in bakeries.
