Chocolate Hazelnut Eclair
- Piping bags
- Large star tip
- Small round tip
- Mixing bowls
- Medium saucepan
- Small saucepan
- Baking sheet
- Wire rack
INGREDIENTS
- Dark chocolate, shaved for topping
Choux pastry:
- ½ cup/125 grams whole milk
- ½ cup/125 grams water
- 3.5 ounces/100 grams unsalted butter
- 1 tablespoon/15 grams sugar
- 1 teaspoon/5 grams fine sea salt
- 1 cup/150 grams all-purpose flour
- 6 to 6.3 ounces/170–180 grams large eggs, about 3–4, beaten
Hazelnut cream:
- 2 cups/500 milliliters whole milk
- 1 tablespoon vanilla paste
- 3.5 ounces/100 grams egg yolks, about 5–6 large yolks
- â…“ cup plus 1 tablespoon/75 grams sugar
- 6 tablespoons/50 grams cornstarch
- 3.5 ounces/100 grams unsalted butter
- 1.75 ounces/50 grams hazelnut paste
Ganache:
- 7 ounces/200 grams dark chocolate
- 1 cup minus 1 tablespoon/220 grams heavy cream
- Pinch of fine sea salt
INSTRUCTIONS
- To prepare the hazelnut pastry cream, whisk together the milk, egg yolks, cornstarch, sugar, and vanilla paste in a medium saucepan. Place over medium heat and whisk constantly until the mixture thickens and bubbles. Remove from the heat and whisk in the butter and hazelnut paste until fully incorporated and smooth. Transfer the cream to an airtight container, press plastic wrap directly against the surface, and refrigerate until completely chilled.
- For the choux pastry, combine the milk, water, butter, sugar, and salt in a medium saucepan and bring to a full boil over medium-high heat. Add all the flour at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan, about 1–2 minutes. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 4 to 5 minutes to cool slightly. Gradually add the beaten eggs, mixing until the dough is smooth, glossy, and pipeable.
- Preheat the oven to 340°F (170°C).
- Transfer the dough to a piping bag fitted with a large star tip and pipe straight lines, each about 4.5 inches/11 cm long, onto a parchment-lined baking sheet. Dust lightly with powdered sugar. Bake for 35 minutes, or until puffed, golden brown, and firm to the touch. Cool completely on a wire rack.
- For the ganache, heat the heavy cream in the microwave or in a small saucepan until just boiling. Place the chocolate in a heatproof bowl, pour the hot cream over it, and let sit for 1 minute. Add the salt, then whisk or blend with an immersion blender until smooth and glossy.
- To assemble, use a piping bag fitted with a small round tip to fill each cooled éclair with hazelnut pastry cream. Dip the tops into the ganache, letting excess drip off, then smooth with your fingers if needed. Allow the glaze to set before serving, then shave dark chocolate on top.
FAQ
How can I make these chocolate hazelnut eclairs ahead of time?
Prepare the choux pastry shells and hazelnut pastry cream separately. Bake the shells fully, then let them cool completely before storing them in an airtight container at room temperature for up to 24 hours, or freeze for longer storage. The hazelnut pastry cream should be kept refrigerated in a sealed container for up to three days. Assemble the chocolate hazelnut eclairs with the cream and ganache no more than a few hours before serving to prevent the pastry from becoming soggy.
What is the best way to fill the eclairs so they are evenly packed?
Use a piping bag fitted with a small round tip and insert it into two or three points along the bottom or sides of each shell. This ensures the cream is evenly distributed throughout the length of the éclair rather than concentrated in one section. It helps to gently squeeze the shell while filling so the cream reaches both ends. Working with chilled pastry cream also makes it easier to pipe smoothly without breaking the delicate choux pastry.
How can I ensure my choux pastry rises properly?
Measure ingredients precisely and cook the dough until it pulls away cleanly from the sides of the pan. Adding the eggs gradually while mixing allows you to reach the correct dough consistency—smooth, glossy, and pipeable. Always bake in a fully preheated oven without opening the door during the first 25–30 minutes, as temperature drops can cause collapse. Dusting lightly with powdered sugar before baking can also help create an even, golden crust.
How can I store leftover chocolate hazelnut eclairs?
Leftovers should be stored in the refrigerator to keep the pastry cream fresh. Place them in a single layer inside an airtight container to prevent the pastry from absorbing excess moisture or odors from other foods. They can be refrigerated for up to two days, though the choux pastry will soften over time. For best texture, enjoy them on the day they are assembled. If you want to prepare them in advance, store the shells and cream separately and assemble shortly before serving.
Can I freeze these chocolate hazelnut eclairs?
The eclairs can be frozen, but it is best to freeze the baked choux pastry shells without filling to maintain texture. Once cooled completely, arrange the shells in a single layer on a baking sheet and freeze until solid, then transfer to an airtight freezer bag or container for up to two months. Thaw the shells at room temperature, then refresh them in a 300°F (150°C) oven for a few minutes to restore crispness before filling with pastry cream and glazing with chocolate ganache.
Why did my eclairs collapse after baking?
They may collapse if the choux pastry dough was too wet, if the oven was opened too early during baking, or if they were underbaked. The dough needs enough structure to hold its shape as it cools, which means fully cooking it on the stovetop before adding eggs, and baking until deep golden brown and dry to the touch. Avoid opening the oven in the first 25–30 minutes of baking. Let the shells cool in a slightly open oven to reduce sudden temperature changes.
How can I make the chocolate ganache topping extra shiny?
Use high-quality dark chocolate with at least 60% cacao and heat the cream just to a boil before pouring over the chopped chocolate. Allow it to sit for a minute before whisking gently to avoid incorporating too much air, which can dull the surface. Adding a small amount of butter or glucose syrup after mixing can enhance gloss and give the ganache a smoother finish that sets beautifully on the pastry.
