JESSICA'S CHOCOLATE ECLAIRS WITH COFFEE CREAM & HAZELNUTS

The perfect combination of chocolate, coffee and hazelnuts make this delicious sweet treat perfect for any occasion!

JESSICA’S CHOCOLATE ECLAIRS WITH COFFEE CREAM & HAZELNUTS

Make approx. 20

Choux Pastry

130g plain flour
110g unsalted butter
1 cup water
4 eggs
2 tsp caster sugar

Coffee Cream

600ml cream
2 tbs caster sugar
2 tsp instant coffee granules
 
250g chocolate buttons
70g hazelnuts, roasted and coarsely chopped
  1. Pre-heat oven to 200°c (fan-forced)
  2. To make the choux pastry, stir water, butter and sugar in a saucepan until butter has melted and the mixture starts to boil
  3. Reduce heat then add flour. Stir vigorously until the mixture is smooth and comes away from the side. Remove from heat and set aside for 5 minutes to cool.
  4. Transfer the dough to a bowl and beat in the eggs really well, one at a time until mixture is smooth and well combined.
  5. Line two oven trays with baking paper. Transfer choux mixture to a piping bag with a 1 cm-diameter nozzle attached. Pipe 8-10cm logs onto prepared trays. Bake for 15 minutes then rotate baking trays. Reduce heat down to 180°c (fan-forced) Bake for another 20 minutes or until golden and firm. Leave them to cool in the oven with the door ajar. This helps them to become crisper .
  6. In the meantime, make the coffee cream by whipping cream, caster sugar and coffee in a bowl until stiff peaks form.  Transfer to a piping bag with a 1cm nozzle and set aside
  7. Put chocolate in a heatproof bowl that fits over a pot of simmering water Stir occasionally until the chocolate is melted and smooth; remove it from the heat. Set aside.
  8. To assemble the éclairs, Slice the éclairs horizontally and spread/ dip the top halves with chocolate. Sprinkle chocolate with hazelnuts. Allow to set for a few minutes. Pipe coffee cream onto each base and sandwich with tops.  Refrigerate for a couple of hours before serving.

 RECIPE CREATED BY JESSICA LIEBICH