Coffee and Hazelnut Éclairs

Indulge in the irresistible combination of rich coffee and luscious hazelnut with this delectable éclair recipe. Tip: The gelatine in the recipe is optional, but gives a silky smooth crème légère and a glossy chocolate ganache.

Ingredients and Method

Ingredients

75g unsalted butter
100g milk
100g water
1/2 salt
1 tbsp caster sugar
100g strong white bread flour
3 large eggs, lightly beaten
Coffee crème légère:
2 leaves platinum grade gelatine
3 egg yolks
100g soft light brown sugar
1 tbsp dark soy sauce
30g cornflour
125g milk
125g double cream
15g powdered instant coffee
300g double cream, chilled
100g maple syrup
Chocolate ganache:
2 leaves platinum grade gelatine
100g dark chocolate
25g golden syrup
250g double cream, chilled
Hazenut praline:
150g caster sugar
100g hazelnuts, skin-on

Method

Preheat the oven to 220ºC/fan 200ºC/gas 7. Grease and line two oven trays with baking paper.
To make the choux pastry, combine the butter, milk, water, salt, and sugar, in a medium saucepan and bring to the boil until the butter has melted. Add the flour and mix with a wooden spoon, then beat for a further minute over medium heat until it comes away from the sides cleanly and looks slightly glossy. Put the dough in the bowl of a stand mixer with a paddle attachment and set it to a low speed until the dough is no longer steaming.
Once the choux pastry is no longer steaming, increase the speed of the stand mixer and add the beaten eggs in 3 or 4 additions, using a spatula to scrape down the sides between each addition, and allowing each to mix in completely before adding the next. Spoon into a piping bag with a 1.5cm round or open-star nozzle and pipe 12 lines of pastry, around 12cm long, leaving a few centimetres between each line. Keep the pressure steady as you pipe, and finish each line by bringing the end of the line back over itself.
Bake the buns for 25 mins, then switch off the oven and leave the buns in the residual heat for 15 mins without opening the oven door. Remove from the oven and allow to cool completely. Poke two holes in the bottom of each bun, into which you will pipe the filling.
To start the crème légère, make a crème pâtissière. Put the gelatine in a bowl of cold water to soften. Put the egg yolks in a medium bowl, then whisk in the sugar, followed by the soy sauce, then the cornflour. Heat the milk, double cream, and coffee powder in a medium saucepan until steaming. Take the gelatine and squeeze out any excess water, then stir into the steaming milk mixture. Gradually pour the steaming milk over the egg yolk mixture, whisking all the time. Pour the whole mixture back into the pan over a medium heat, bring the crème pâtissière to the boil, and let it cook for a further minute, whisking all the time. Pour into a heat proof container, cover with baking paper touching the surface to prevent a skin forming, and chill in the fridge.
Next, make the chocolate ganache. Put the gelatine in a bowl of cold water to soften. Put the dark chocolate and golden syrup in a heat proof bowl. In a small saucepan, heat 125g of the double cream until steaming. Take the gelatine and squeeze out any excess water, then stir into the steaming cream. Pour the cream mixture over the chocolate and golden syrup. Let it sit for 5 mins without stirring, then mix with a whisk until smooth. Add the remaining 125g of double cream and mix. Refrigerate until set, but still soft enough to pipe.
Next, make the hazelnut praline. Toast the hazelnuts in a dry pan over a high heat until they release their aroma and darken slightly. Set aside to cool. Lay out a sheet of baking paper on a heat-proof surface. Put the caster sugar in a small saucepan with a splash of water, tilting the pan so there is no dry sugar left. Set the saucepan over high heat and, without stirring, let the sugar boil until it turns an amber colour. Remove from the heat and tip in the toasted hazelnuts. Stir to coat, then spread out the mixture on the baking paper. Leave to cool completely. Once cool, fold the excess baking paper around it like a package, then bash with a rolling pin. Unwrap and discard any remaining large pieces of caramel, or bash these into smaller pieces.
Once the choux buns are cool, loosen the crème pâtissière with an electric whisk. In another bowl, whisk the double cream and maple syrup to stiff peaks. Add a quarter of the whipped cream to the crème pâtissière and whisk until smooth, then repeat three more times with the remaining whipped cream.
Once you are ready to serve, put the crème légère in a piping bag with a 0.5cm round nozzle and fill each bun until you feel a bit of resistance, or you feel the bun slightly expand.
Loosen the chocolate ganache with a spatula or the back of a spoon, then put it into a piping bag fitted with a small nozzle of your choice. Pipe the top of the éclairs with a pattern of your choice, but a little goes a long way here. Top the ganache with your hazelnut praline and serve immediately.