Happy National Chocolate Eclair Day!

Did you know that June 22 is National Chocolate Eclair Day? It is. Therefore, below is a recipe for Cappuccino Eclairs from Bon Appetit.

Cappuccino Éclairs
"My éclair is everything an éclair should be," says pastry chef Tariq Hanna. That might seem like a bold statement, but customers at his bakery, Sucré in New Orleans, snatch up the éclairs as soon as they hit the pastry case.
MAKES ABOUT 12
Recipe by Sucré
September 2008

Ingredients
Filling
2 cups water
1 cup finely ground full-flavored coffee beans (such as French roast)
1/2 vanilla bean, split lengthwise
1 tablespoon heavy whipping cream
5 tablespoons sugar
1 tablespoon cornstarch
2 large egg yolks
1/4 cup (1/2 stick) unsalted butter, diced

ÉCLAIR DOUGH
1 cup water
6 tablespoons (3/4 stick) unsalted butter, diced
3/4 teaspoon salt
1 cup bread flour
4 large eggs
4 oz imported milk chocolate, melted
Powdered sugar

Preparation
Filling
Brew 2 cups water and coffee in standard coffeemaker. Pour 1 cup brewed coffee into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean, then cream. Bring mixture to boil.

Whisk sugar and cornstarch in medium bowl, then whisk in yolks. Gradually whisk hot coffee mixture into yolk mixture. Return to same saucepan and cook until cream thickens and boils, whisking constantly, about 3 minutes. Add butter; whisk to melt. Transfer cream to small bowl. Press plastic wrap directly onto surface; chill until very cold, at least 3 hours and up to 2 days.

ÉCLAIR DOUGH
Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Bring 1 cup water, butter, and salt to boil in heavy medium saucepan over medium-high heat. Add flour all at once; using wooden spoon, stir until dough forms ball and thick film coats pan bottom, about 2 minutes. Remove from heat. Using handheld electric mixer, beat in eggs, 1 at a time, beating until dough is smooth after each addition.

Spoon dough into pastry bag fitted with 1/2-inch plain round tip. Press dot of dough under each corner of parchment to anchor. Pipe 4-inch lines of dough onto paper, about 1 1/2 inches apart. Bake 15 minutes (do not open oven). Reduce temperature to 350°F; bake until crisp, about 20 minutes. Cool shells on sheet.

Using serrated knife and starting at 1 long side, cut each shell in half. Fill shell bottom with 2 tablespoons filling; cover with top. Spread with melted chocolate.
Arrange éclairs on platter. Dust lightly with powdered sugar and serve.