Step 1

In a medium mixing bowl, combine cream, sugar, coffee, and vanilla and mix well.

Step 2

Cover and refrigerate the mixture and the beater you will be using to beat the mixture for an hour.

Step 3

Meanwhile make the pastry shells.Recipe follows.

Step 4

When you are ready to fill the Eclairs beat the cream mixture until stiff.

Step 5

In a medium saucepan bring water, butter, and salt to boiling.

Step 6

Remove from heat and beat in flour.

Step 7

Return the saucepan to a low heat and beat until mixture forms a ball and mixtures pulls away from sides of the pan.

Step 8

Remove from heat. Beat in eggs one at a time.

Step 9

Continue to beat until the dough is shiny and satiny.

Step 10

On an ungreased cookie sheet drop 6 rounded tablespoonfuls of dough in a line. Smooth the top of the dough and form into a log. Repeat this step until all your dough is gone. (about 5-6 logs)

Step 11

Bake at 400F for 35 - 40 minutes.

Step 12

Allow to cool and cut the eclair in half with a serrated knife.

Step 13

Set shells aside.

Step 14

Make glaze. Recipe follows

Step 15

In a double boiler melt chocolate and butter.

Step 16

Once chocolate has melted add corn syrup, milk, and Kahlua stir until smooth.

Step 17

Set a side.

Step 18

Beat your cream mixture until stiff.

Step 19

Pipe or spoon the cream mixture onto the eclair.

Step 20

Place the top half of the pastry gently on top of the cream.

Step 21

Spoon on the chocolate glaze. Spreading evenly with the back side of the spoon.

Step 22

Then drizzle more chocolate glaze over the top.

Step 23

Serve immediately.