Chocolate Hazelnut Eclairs

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 70 g Chocolate
  • 140 g Flour

• Nuts & Seeds

  • 25 g Hazelnuts, toasted

• Dairy

  • 110 g Butter
  • 125 g Milk
  • 75 g Whipping cream
  • 100 ml Whipping cream

• Liquids

  • 125 ml Water

• Other

  • 2 Tbsp Khalua

Found on wildeorchard.co.uk

Description

Directions

• Pre-heat oven to 220c and line a baking tray.
• In a medium sauce pan melt the butter with the water and milk.
• When the mix has just come to the boil add all the flour at once.
• Stir the flour into the butter mix quickly to avoid lumps.
• Turn the heat to low and mix the dough with a wooden spoon, until the mix has come together and pulls away from the sides of the pan. This should take about 5-7 minutes on low heat.
• Place the dough in a stand mixer and turn to medium speed.
• Start to add the eggs in a steady stream.
• The mix should be like a thick cake batter and still hold its shape, but run like thick lava.
• Pipe the choux onto the lined baking tray and place in the oven for about 20 minutes. Do not open the oven for at least the first 10 minutes.
• While the choux is baking melt the chocolate in a microwave or over a double boiler.
• and boil the cream. Make a ganache and add the butter to the ganache.
• To make the filling whip the cream with the Khalua until medium peaks.
• When the choux have cooked leave them to cool before filling and glazing.
• To glaze the choux, spoon the ganache over the top and let it run down the sides.
• Sprinkle with hazelnuts.