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Brew the cup of water with the 2 tbsp of Jamaican Blue Mountain Coffee
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Preheat the oven to 400 degrees F
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Heat brewed coffee and butter to boiling point
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Add flour and stir constantly until mixture is smooth and forms a ball
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Remove from heat and let cool
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Beat in 4 eggs, one at a time until smooth, thick and satiny
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Place into a pastry bag
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On a greased cookie sheet, pipe out dough in thick lines that form éclairs
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Bake for approximately 30 minutes or until light brown
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Set aside to cool
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With a serrated knife, slice pastry puffs lengthwise, but not all the way through
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Put coffee cream filling into pastry bag and pipe mixture into the center
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Ice tops of the éclairs with mocha coffee sauce
