Chocolate Dipped Hazelnut Éclairs

Name: Chocolate Dipped Hazelnut Éclairs
Ingredients: 6 1/2 tbsp butter; 1 cup all-purpose flour, plus 2 tbsp; 4 None large eggs, lightly beaten; None None Frangelico Filling; 2/3 cup heavy cream; 1/2 tbsp powdered sugar, sifted; 9 oz cream cheese, softened; 2 tbsp Frangelico; 2 oz dark chocolate, finely chopped; None None Chocolate Glaze; 4 1/2 tbsp butter; 4 oz dark chocolate, coarsely chopped; 1/4 cup roasted hazelnuts, coarsely chopped

13 ingredients

6 steps

Ingredients

6 1/2 tbsp butter
1 cup all-purpose flour, plus 2 tbsp
4 None large eggs, lightly beaten
None None Frangelico Filling
2/3 cup heavy cream
1/2 tbsp powdered sugar, sifted
9 oz cream cheese, softened
2 tbsp Frangelico
2 oz dark chocolate, finely chopped
None None Chocolate Glaze
4 1/2 tbsp butter
4 oz dark chocolate, coarsely chopped
1/4 cup roasted hazelnuts, coarsely chopped

Directions

1

Preheat oven to 425°F. Grease 2 baking trays.
2

Bring butter and 1/2 cup water to a boil. Add flour and beat with a wooden spoon until mixture comes away from base and sides of pan and forms a smooth ball. Transfer to a mixer and gradually beat in eggs until mixture becomes glossy. Transfer to a piping bag with a 1 inch plain tip.
3

Pipe 2 1/2 inch lengths of mixture, 1 inch apart, onto prepared trays. Bake for 10 mins. Reduce heat to 350°F and bake for 10 mins, or until lightly browned. Split eclairs in 1/2 and remove any soft centers. Return to trays and bake for 5 mins, or until eclairs are dried out. Let cool.
4

Meanwhile, to make the filling, whip heavy cream and powdered sugar to soft peaks. Beat cream cheese and Frangelico until smooth. Fold in chocolate then whipped cream. Chill.
5

To make the chocolate glaze, combine butter and chocolate in a small saucepan. Stir over low heat until smooth.
6

Spoon filling into 12 eclair halves. Dip remaining halves into chocolate glaze and sprinkle with nuts. When glaze is firm, sandwich eclair halves together.

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