1/3 c. ground coffee
2 c. milk
1/3 c. flour
3/4 c. sugar
1 Tb. butter
1 tsp. vanilla
Steep the coffee in the milk for 15 minutes. Strain and add the flour
and sugar, which have been thoroughly mixed. Cook until the mixture is
thickened, stirring constantly to prevent lumps from forming. Add the
butter and vanilla, cool, and fill into the éclairs. Cover the top of
the éclairs with icing made by thickening a little strong coffee with
pulverized sugar.