Éclairs with Mocha Pastry Cream

INGREDIENTS

For the mocha pastry cream:

1 1/2

cups half-and-half

6 tbsp

plus 2 tsp. sugar, divided

salt

1 1/2 tsp

espresso powder

large egg yolks

2 tbsp

cornstarch

2 tbsp

cold unsalted butter, cut into 2 pieces

1/2

tsp. vanilla extract

For the pâte à choux:

large eggs plus 1 large egg white

5 tbsp

unsalted butter, cut into 10 pieces

2 tbsp

whole milk

6 tbsp

water

1 1/2 tsp

sugar

1/4 tsp

salt

1/2 cup

all-purpose flour

For the glaze:

3 tbsp

half-and-half

2 oz

semisweet or bittersweet chocolate, finely chopped

1 cup

confectioners’ sugar, sifted