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Dark Chocolate Hazelnut Éclairs
Ingredients
- For the choux pastry:
- 60g of salted butter
- 130ml of water
- 80g of plain flour, sifted
- 3 large free range eggs
- For the creme patisserie:
- 6 large free range egg yolks
- 120g of sugar
- 50g of cornflour
- 450ml of milk
- 1 vanilla pod
- 50g of butter
- For the chocolate glaze:
- 100g of good quality dark chocolate
- 50ml of cream
- 50g of butter
- 75g of roasted hazelnuts, roughly chopped
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