Hazelnut eclair made with
– choux pastry,
– hazelnut pastry cream,
– pastry fondant,
– roasted hazelnut chips.
Material used
– Silikomart micro-perforated baking mat
– Ancel 210 bloom gelatin
– Pastry bag
– Fluted tip
Ingrdients
Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Hazelnut custard cream
✔300g milk
✔3 yolks
✔60g sugar
✔25g cream powder or maizena
✔60g hazelnut praline
✔15g butter
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Assembly
✔White pastry fondant
✔colorant caramel
✔Roasted hazelnut flakes
The recipe
For 8 to 9 small eclairs
Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
Pour the powdered sugar into a saucepan and make a caramel. Pour the caramel onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.
Hazelnut custard cream
✔300g milk
✔3 yolks
✔60g sugar
✔25g cream powder or maizena
✔60g hazelnut praline
✔15g butter
Heat the milk. Mix the yolks, sugar and cream powder in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add hazelnut praline. Mix well. Finally add the butter, cut into pieces. Mix well. Pour into a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 min. Add the beaten eggs gradually, mixing well between each egg. Poach on a baking sheet using a pastry bag fitted with a fluted tip. Place in the oven.
Take the crème pâtissière and loosen it a little by stirring with a spatula, then fill a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with hazelnut cream.
Heat a little white fondant in a bain-marie. Be careful not to exceed 40°C. You may wish to add a little water (1 to 2 teaspoons). Add a little caramel colorant and cover the éclairs. You can either dip the eclairs in the fondant and wipe the edges with your finger, or use a ribbon eclair tip.
I placed roasted hazelnut chips all around the fondant.
