Cappuccino Eclairs

Filling:
2 cups water
1 cup finely ground French roast coffee beans
1/2 vanilla bean, split lengthwise
1 tablespoon heavy whipping cream
5 tablespoons sugar
1 tablespoon cornstarch
2 large egg yolks
1/4 cup butter, diced

Eclair Dough:
1 cup water
6 tablespoons butter, diced
3/4 teaspoon salt
1 cup bread flour
4 large eggs
4 ounces dark chocolate, melted
powdered sugar

For 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. Whisk constantly,
for about 3 minutes. Add butter, and whisk to melt. Transfer cream
to small bowl. Press plastic wrap directly onto surface; chill until
very cold (at least 3 hours).

Position rack in center of oven and preheat to 400F degrees. 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 to stir. Stir until
dough forms ball and thick film coats pan bottom, about 2 minutes.
Remove from heat. Using handheld electric mixer, beat in eggs one at
a time. Beat 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, then reduce temperature to 350F degrees. Bake until crisp,
about 20 minutes. Cool shells on sheets.

Using serrated knife and starting at 1 long side, cut each shell in
half. Fill shell bottom with 2 tablespoons filling. Cover with top
and spread with melted chocolate. Arrange on platter and dust lightly
with powdered sugar.

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