Chocolate eclairs might be enough for most people, but I love the addition of roasted hazelnuts here, they add a lovely taste and crunchy texture.
For the choux pastry:
1/2 stick of salted butter
1/2 cup of water
3/4 cup of plain flour, sifted
3 large free-range eggs
For the creme patisserie:
6 large free-range egg yolks
1/2 cup of sugar
1/3 cup plus 1 tbsp of cornflour
2 cups of milk
1 vanilla pod
3 1/2 tbsp of butter
For the chocolate glaze:
4 oz of good quality dark chocolate
1/4 cup of cream
3 1/2 tbsp of butter
1/2 cup of roasted hazelnuts, roughly chopped
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
2 x large baking sheet
Parchment paper
Saucepan
Small bowl x 3
Piping bag fitted with a large round nozzle
Wire rack