Chocolate Hazelnut Eclair’s – Willey’s Weekly Bake 112

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I cannot believe it is the semi finals of the bake off where have the last few months gone! This week was patisserie week which might just have to be my favourite, I love the intricate designs and exploring the different types of pastry. I couldn’t decide what to bake this week and in the full flow of uni I didn’t have much time to do as intricate bake as they were doing on Bake Off. I love making eclairs but I haven’t made them in ages, I use a family recipe but mix up the fillings. If you are a Nutella lover you will love these.

Ingredients for dough 

  • 150ml Water
  • 50g Butter
  • 60g Plain Flour
  • Pinch of salt
  • 2 Eggs

Ingredients for ganache 

  • 150ml Double Cream
  • 100g Milk Chocolate
  • 50g Roasted Hazelnuts

Ingredients for the cream 

  • 150ml Double Cream
  • 2 tbsp of icing sugar
  • Drop of vanilla bean paste

Method 

  1. Heat the water and the butter gently in a medium saucepan until all the butter has melted. 0CE1203E-309A-4F05-8791-79C0D9EED55F
  2. Bring the water to the boil.
  3. Prepare the flour in a bowl and whisk the eggs in a jug.
  4. Add the flour to the saucepan and beat throughly until the mixture comes away from the sides. EA096F95-07C8-4B73-A802-47F9108A0074
  5. Pre-heat the oven to 200 degrees Celsius.
  6. Although the mixture to cool slightly and add the eggs gradually until it forms a smooth dough. 28DD497F-791D-4077-A11E-AEC637A4AA97
  7. Using a pipping bag pipe eclairs into a baking tray with baking paper on, pipe 7cm long eclairs. 9B056093-5972-41A1-9BDF-C29CE4675C2F
  8. Bake in the oven for 20 minutes until golden. 5AC0A412-AD90-4C8C-960E-66B98E190DC2
  9. Make there fillings by heating the cream and bring to the boil. 23A166BC-DF51-4628-B77D-BD1459B746BE
  10. Add the chocolate, and melt into the cream. 061AABD5-1E58-4505-80C4-7F4D5C31AAA8
  11. Once the chocolate has melted add the crushed hazelnuts into the ganache. EDF4BF6C-37B0-4E0C-BE11-91AAD300A2E3
  12. Once baked cut open the eclairs along the long edge to let out the steam and leave to cool.
  13. Whisk the cream until light and fluffy, add the drop of vanilla bean paste and the icing sugar.
  14. Fill the eclairs with the cream and then add the ganache.
  15. Melt 100g of dark chocolate dip the eclairs in and sprinkle some more roasted hazelnuts onto one end.

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