Mini eclair fingers with apple purée and hazelnut butter
Sweet, meltingly soft, buttery and light as air... Only the French could dream up such decadence. Surprise and delight your guests with this special occasion de
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Ingredients
- Choux Paste
- 100 grams high-grade flour
- 215 millilitres water
- 85 grams unsalted butter
- 3 medium free-range eggs, size-6
- Filling and Topping
- 4 granny smith apples, chopped, do not peel or core
- 1 tablespoon water
- 1 tablespoon caster sugar
- 50 grams unsalted butter, softened
- 5 tablespoons icing sugar
- 3/4 cup hazelnuts, chopped, toasted, skinned
- 1/2 lemon, finely grated zest
- 1/2 cup pistachio nuts, chopped, skinned
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