100g unsalted butter, finely chopped
1 cup water
1 cup plain flour
200g Dark Choc Melts, melted
1⁄2 cup chopped, skinless hazelnuts, toasted
CHOC HAZELNUT CREAM
1/3 cup chocolate hazelnut spread
11⁄2 cups thickened cream, whipped
Grease and line two large oven trays with baking paper.
Melt butter in water in a large saucepan over a medium heat. Bring to boil. Remove from heat. Add flour all at once. Vigorously stir with a wooden spoon until mixture forms a ball. Return pan to a low heat. Stir for 2 minutes.
Transfer hot dough to small bowl of an electric mixer. Beat in eggs, one at a time. Continue to beat until smooth and glossy. Spoon into a piping bag fitted with a 2cm plain nozzle. Pipe 8cm lengths, 5cm apart, on prepared trays. Gently brush tops with water.
Cook in a very hot oven (220C) for about 20 minutes, or until golden and puffed. Remove. Cool on trays for 5 minutes.
Using kitchen scissors, cut eclairs in half lengthways. Using your fingers, carefully remove and discard any soft dough from halves. Place cut-side up on same oven trays.
Return to very hot oven for a further 3 minutes, or until crisp. Cool on trays.
One at a time, dip eclair tops in chocolate. Sprinkle over nuts. Stand until set.
To make cream, fold hazelnut spread into cream.
Spoon cream onto bases of eclairs (about 2 tblsps). Replace tops. Serve.