Giant Ferrero Rocher éclair to share - delicious. magazine

Name: Giant Ferrero Rocher éclair to share - delicious. magazine
Ingredients: For the choux pastry; 125g plain flour; 90ml whole milk; 80g unsalted butter, cut into 1cm cubes; 2 tsp caster sugar; 1 tsp salt; 3 medium free-range eggs, lightly beaten (you may need an extra one); For the filling; 500ml double or whipping cream; 12 Ferrero Rocher balls, roughly chopped; For the topping; 100g milk or dark chocolate, melted in a bowl set over a pan of barely simmering water, or in short bursts in a microwave; 50g blanched hazelnuts, toasted in a dry pan and roughly chopped, to decorate

www.deliciousmagazine.co.uk

The award for the biggest, best pastry goes to our giant Ferrero Rocher éclair. This showstopper serves 8-10 for an ideal Christmas dessert.

View Original

Share this recipe:

Ingredients

For the choux pastry
125g plain flour
90ml whole milk
80g unsalted butter, cut into 1cm cubes
2 tsp caster sugar
1 tsp salt
3 medium free-range eggs, lightly beaten (you may need an extra one)
For the filling
500ml double or whipping cream
12 Ferrero Rocher balls, roughly chopped
For the topping
100g milk or dark chocolate, melted in a bowl set over a pan of barely simmering water, or in short bursts in a microwave
50g blanched hazelnuts, toasted in a dry pan and roughly chopped, to decorate