Giant Ferrero Rocher éclair to share

Name: Giant Ferrero Rocher éclair to share
Total time: 75 min
Ingredients: 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); 500ml double or whipping cream; 12 Ferrero Rocher balls, roughly chopped; 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 full recipe on www.deliciousmagazine.co.uk

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Ingredients

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)
500ml double or whipping cream
12 Ferrero Rocher balls, roughly chopped
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