Name: Vanilla Bean Eclairs with Roasted Hazelnuts and Whittaker’s Dark Ghana
Prep time: 30 min
Cook time: 25 min

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.

Vanilla Bean Eclairs with Roasted Hazelnuts and Whittaker’s Dark Ghana