Method
- Pre-heat oven to 180°C fanbake.
- Combine butter, water, milk, sugar and vanilla in a medium pot and bring to a rolling boil. Once the butter is fully melted, remove from the heat and quickly add flour.
- Return to the heat and beat with a wooden spoon until the mixture leaves the side of the saucepan cleanly.
- Allow to cool for 5 minutes and then add eggs in small additions.
- Beat well until the mixture is glossy and the mixture is thick enough to drop from the spoon.
- Pipe the mixture into long, thin strips (approx. 11cm in length).
- Bake the eclairs for 25mins or until puffy and golden brown. *Do not open the oven during the first 20mins to avoid collapsing.
- Remove from oven, prick a small hole in each and return to the oven to completely dry.
- Once cool, cut the éclair shells in half with a serrated knife.
- To make ganache; melt cream and chocolate over a double boiler.
- To serve, cut fill the eclairs with whipped cream and spoon with warm chocolate ganache. Sprinkle with roasted hazelnuts.
Reviews (1 ratings)
Rated 3 out of 5
Hope
Rated 3 out of 5
There was no measurement for the milk in the ingredients but in method it mentioned milk.
I put 125g of milk and it wo… see more
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