Ingredients
100g unsalted butter, finely chopped
1 cup water
1 cup plain flour
4 eggs
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
Method
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Grease and line two large oven trays with baking paper.
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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.
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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.
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Cook in a very hot oven (220C) for about 20 minutes, or until golden and puffed. Remove. Cool on trays for 5 minutes.
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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.
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Return to very hot oven for a further 3 minutes, or until crisp. Cool on trays.
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One at a time, dip eclair tops in chocolate. Sprinkle over nuts. Stand until set.
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To make cream, fold hazelnut spread into cream.
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Spoon cream onto bases of eclairs (about 2 tblsps). Replace tops. Serve.