Preheat oven to 400 degrees. Spray 2 baking sheets with vegetable cooking spray. In a medium pan, bring milk and margarine to a boil over high heat. Remove from heat. Add flour all at once, stirring vigorously. Return pan to heat; cook, stirring, until dough form a ball and pulls away from sides of pan. Remove from heat again. Cool for 10 mins. Add eggs and egg whites to pan, one at a time, beating well after each addition.
Using a pastry bag fitted with a 1/2-in round tip, pipe dough into 10 4x1/2-in logs, 3 inches apart, onto prepared baking sheets. Bake until golden, about 25 mins. Turn off oven; cool pastries with door ajar for 1 hour.
Filling- in a small bowl, combine sour cream, cocoa and honey. Mix well. Cut pastries in half lengthwise. Pull out soft dough from insides. Spoon filling into bottom halves; replace tops.
Glaze- in a small bowl, combine confectioners' sugar and coffee. Spread glaze over eclairs. Chill until ready to serve.
Originally Submitted
12/21/2018
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