INGREDIENTS

INSTRUCTIONS

YIELD: 8 eclairs DIFFICULTY: ** PREPARATION: 1 hour plus baking,
cooling and chilling times  Make the eclairs:  1.Position a rack in the
center of the oven and preheat to 425  degrees F. Line two baking
sheets with baking parchment.  2.In a glass measuring cup, stir the
eggs with a fork until blended.  Pour approximately 2 tablespoons of
the beaten eggs into a small cup,  leaving 1/2 cup of the egg mixture
in the measuring cup.  3.In a medium heavy saucepan, combine the water,
butter and sugar.  Over medium heat, stirring occasionally, heat the
water mixture until  the butter has melted. Increase the heat to
medium-high and bring the  mixture to a boil. Remove the pan from the
heat.  4.Using a wire whisk, stir in the flour, coffee and cinnamon.
Whisk  vigorously for 20 to 30 seconds, until the mixture is smooth and
pulls away from the side of the pan. Return the pan to the heat and
stirring constantly with a wooden spoon, cook for 30 to 60 seconds,
until the paste forms a very smooth ball. Transfer the paste to a
large bowl.  5.Pour the reserved 1/2 cup of beaten eggs over the paste
and beat  vigorously with a wooden spoon for 45 to 60 seconds, until
the mixture  forms a smooth, soft dough. The dough should hold its
shape when  scooped up with a spoon but be soft enough to slowly slide
off the  spoon when tilted. If the dough does not slide off the spoon,
add 1/2  tablespoon of the reserved egg mixture, beat until smooth and
retest  the dough with a spoon. The remaining 1 1/2 to 2 tablespoons of
egg  will be used to glaze the tops of the eclairs before they are
baked.  6.Fill a pastry bag fitted with a 5/16-inch plain tip (such as
Ateco  #3) with the eclair dough. Pipe 5-inch strips approximately
1/2-inch  wide on the prepared baking sheets, leaving about 1 1/2
inches  between eclairs. Dip your finger in some of the remaining
beaten egg  and gently smooth down any "tails" left from piping.
Lightly brush  the tops of the eclairs with more of the egg.  7.Bake
the eclairs, one baking sheet at a time, for 10 minutes,  propping the
oven door open about 2 inches with the handle of a  wooden spoon.
Reduce the oven temperature to 375 degrees F and close  the oven door.
Continue baking the eclairs for 20 to 25 minutes,  until they are
crisp. Transfer the eclairs to a wire rack and cool  completely. The
eclairs may be prepared up to this point and stored  in an airtight
container at room temperature for one day or in the  freezer for up to
one month.  Make the mascarpone filling:  1.In a large bowl, whisk
together the cheese, heavy cream and sugar  until smooth. Stir in rum.
Make the glaze:  1.In a small bowl combine confectioners' sugar with
heavy cream. Stir  until smooth. Assemble and glaze the eclairs:
1.Slice eclairs in half; remove any moist dough. Fill each eclair with
about three tablespoons filling. Replace top of each eclair. Spread
glaze over top of each eclair; dust with sifted cocoa powder and
garnish with whipped cream, if desired.  Posted to Bakery-Shoppe Digest
V1 #189 by docden  <docden@mnl.v-link.net> on Aug 15, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 369
Calories From Fat: 245
Total Fat: 27.6g
Cholesterol: 148.5mg
Sodium: 51.8mg
Potassium: 67.1mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 14.3g
Protein: 5.5g