Choc dipped hazelnut éclairs
Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You
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Ingredients
- 80 grams butter
- 1 cup (250ml) water
- 1 cup (150g) plain flour
- 4 eggs, beaten lightly
- 1/4 cup (35g) roasted hazelnuts, chopped coarsely
- 2/3 cup (160ml) thickened cream
- 1 1/2 tablespoon icing sugar
- 250 grams cream cheese, softened
- 2 tablespoons frangelico
- 50 grams dark eating chocolate, chopped finely
- 60 grams butter
- 125 grams dark eating chocolate, chopped coarsely
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