Chocolate Hazelnut Eclairs

By Treebs

Petite Sweets

Ingredients

• ECLAIRS:
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 lg eggs
• CHOCOLATE HAZELNUT FILLING:
• 1 cup whipping cream
• 1/2 cup chocolate hazelnut spread such as Nutella
• CHOCOLATE GLAZE:
• 6 tbsp whipping cream
• 6 tbsp light corn syrup
• 8 oz semisweet chocolate, chopped
• Crushed Amaretti cookies (optional for garnish)

Details

Adapted from google.com

Preparation

Step 1

ECLAIR:

Preheat the oven to 425 degree F. Cover a baking sheet with parchment paper.

In a saucepan, combine the water and butter. Place over high heat and bring to a boil, melting the butter. Add flour all at once and stir until mixture forms a ball, about 1 minute. Remove pan from heat and cool 5 minutes. Turn mixture into a food processor with the steel blade in place. With the motor going, add the eggs, one at a time, making a smooth mixture.

Put dough into a pastry bag and pipe into strips about the size of your index finger on the baking sheet. Bake for about 15 minutes or until puffed and golden. Remove to a rack to cool.

CHOCOLATE HAZELNUT FILLING:

In a large bowl, whip the cream until stiff and fold in the chocolate hazelnut spread. Chill for up to 2 days, if desired.

CHOCOLATE GLAZE:

For the glaze, in a small heavy saucepan, combine the cream and corn syrup. Heat to boiling. Reduce heat to low. Add chocolate; whisk until smooth. Remove from heat. Let cool until glaze thickens slightly but can still be poured, about 25 minutes.

To assemble the eclairs, fill a pastry bag with the Chocolate Hazelnut Filling. Punch a hole in one end of each eclair and pipe the filling into the hole until you feel the pressure of cream against the sides of the pastry. Brush each eclair with the Chocolate Glaze and let dry. They may be kept at room temperature up to 2 hours or refrigerated up to 8 hours before serving.