For the choux pastry
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the eclairs on a baking sheet covered with silpat paper. Place a disk of cracker. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).
For the cracker
50g brown sugar
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles the size of your choux.
For the Nutella mousseline cream
3 egg yolks
140g of butter
200 to 250g of Nutella
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the butter. Place in a cool place. Work the butter into the cooled cream and add the Nutella. Mix well.
Garnish the choux pastries cut in half with the mousseline cream. Decorate with halved hazelnuts.