Make the Choux Pastry

1. In a saucepan, combine water, butter, and salt. Bring to a boil.

2. Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan.

3. Remove from heat and cool for 5 minutes.

4. Add eggs one at a time, mixing well after each, until dough is smooth and glossy.

5. Pipe dough into 4–5 inch lines on a parchment-lined baking sheet.

6. Bake at 400°F (200°C) for 30–35 minutes until puffed, golden, and crisp. Cool completely.

Make the Coffee Pastry Cream

7. Whisk egg yolks, sugar, cornstarch, and instant coffee until smooth.

8. Heat milk until hot but not boiling, then slowly whisk into egg mixture.

9. Return to saucepan and cook over medium-low heat, whisking constantly, until thick.

10. Remove from heat and stir in butter and vanilla. Chill until fully cooled.

Assemble the Éclairs

11. Fill cooled éclairs from the bottom or side with coffee pastry cream.

12. Mix glaze ingredients and spoon or dip éclairs into glaze.

13. Let set before serving.