Hazelnut Eclairs

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For the pâte à choux:

Ingredients

  • 82g Water
  • 82g Whole milk
  • 74g Butter
  • 5g Granulated sugar
  • 2g Sea salt
  • 90g Flour
  • 164g Whole eggs

Directions

  1. Boil the milk, water, butter, sea salt, & sugar.
  2. Add the flour and keep the heat on for a bit to make it dry.
  3. Transfer in a mixing bowl and add the eggs progressively.
  4. Pipe on a silpain in eclair shape.
  5. Bake at 160° C for 20 to 25 minutes then switch. Add 5 to 10 minutes if necessary.

For the hazelnut filling:

Ingredients

  • 470g Egg whites
  • 680g Granulated sugar
  • 1,190g Butter
  • 5g Vanilla
  • 275g American Almond® Hazelnut Butter

Directions

  1. Combine the sugar and egg whites over a bain marie, whisking gently continuously until the mixture reaches 60° C.
  2. Transfer the egg white mixture into the bowl of a Kitchen Aid mixer fitted with the whip; whip on high speed until a fluffy, medium peak meringue is formed.
  3. Add the vanilla to the meringue and switch to a flat paddle.
  4. Meanwhile cream the American Almond® hazelnut butter and the unsalted butter together.
  5. Add the creamed butters to the meringue and stir until a homogeneous buttercream is formed.
  6. Pipe into eclairs.
  7. Glaze finished hazelnut eclairs as desired and top with whole hazelnuts.

Recipe courtesy of American Almond® – www.americanalmond.com