Vietnamese Coffee Éclairs (Hint of Vanilla)

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine butter, water, and salt over medium heat. Bring to a boil.

Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Spoon or pipe the dough onto the prepared baking sheet in 4-inch strips.

Bake for 20-25 minutes, or until the éclairs are golden brown and sound hollow when tapped. Allow to cool completely on a wire rack.

Prepare the Vietnamese Coffee Filling:

In a large mixing bowl, whip the heavy cream until soft peaks form.

Dissolve the instant coffee powder in 1 tablespoon of hot water. Allow to cool slightly.

Gently fold the dissolved coffee, sweetened condensed milk, and vanilla extract into the whipped cream until fully incorporated.

Spoon the coffee cream into a piping bag fitted with a small plain tip.

Prepare the Vanilla Glaze:

In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency with additional milk if necessary.

Assemble the Éclairs:

Slice the cooled éclairs in half lengthwise.

Pipe the Vietnamese coffee cream into the bottom halves of the éclairs.

Replace the tops and drizzle with vanilla glaze.

Serve immediately or refrigerate until ready to serve.

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Servings: 12 éclairs