Go Back
- 1 cup water - ½ cup unsalted butter, cubed - 1 cup all-purpose flour - 4 large eggs - 1 tablespoon granulated sugar - ½ teaspoon salt - 1 cup heavy cream - ½ cup hazelnut spread (such as Nutella) - 1 teaspoon pure vanilla extract - 1 tablespoon powdered sugar - 1 cup semi-sweet chocolate chips - ½ cup heavy cream - 1 tablespoon unsalted butter When I make chocolate hazelnut eclairs, I start with the choux pastry. This dough forms the base of the eclair. The mix of water, butter, flour, and eggs creates a light pastry that puffs up in the oven. Each bite should be airy and crisp. Next up is the hazelnut cream filling. I whip heavy cream until soft peaks form. Then, I add hazelnut spread, vanilla, and powdered sugar. This creamy filling adds sweetness and a nutty flavor to the eclairs. The last step is the chocolate ganache. I heat heavy cream until it simmers, then mix in chocolate chips and butter. This creates a rich, glossy topping. It’s the perfect finish to the eclairs. You can find the full recipe for these delicious treats in the sections above. Enjoy the process and have fun! - Combine water, butter, sugar, and salt in a saucepan; reach a rolling boil. - Add flour, stir until a ball forms and pulls away from the pan. - Cool slightly; incorporate eggs one at a time until the mixture is smooth. - Preheat your oven to 425°F (220°C); pipe the pastry into logs on a baking sheet. - Bake for 15-20 minutes until golden brown; avoid opening the oven door. - Cool the eclairs on a wire rack. - Whip heavy cream; mix in hazelnut spread, vanilla, and powdered sugar. - Continue whisking until stiff peaks form, creating a light, fluffy filling. - Make small incisions on each éclair or use a pastry syringe to fill them. - Generously fill each éclair with the hazelnut cream, ensuring they are well-stuffed. - Heat heavy cream until simmering; combine it with chocolate chips and butter. - Stir until the mixture is smooth and glossy, creating a rich ganache. - Dip the filled eclairs into the chocolate ganache. - Set them on a wire rack to let the ganache cure, creating a beautiful finish. For the complete method and tips, check the Full Recipe. - Use room temperature eggs for better mixing. - Ensure butter is melted completely before adding flour. When making choux pastry, the right temperature matters. Room temperature eggs mix better, leading to a lighter puff. Melt your butter fully before adding flour. This helps the dough come together smoothly. - Use a piping bag for easier control and filling. - Fill eclairs just before serving for optimal freshness. Filling your eclairs can feel tricky. A piping bag gives you control and precision. Fill them right before serving. This keeps them fresh and prevents sogginess. - Sprinkle with crushed hazelnuts or chocolate shavings. - Use colored chocolate or edible glitter for aesthetics. To make your eclairs pop, get creative with toppings! Sprinkle crushed hazelnuts for crunch. Add chocolate shavings for that extra touch. Colored chocolate or edible glitter can elevate your dessert's look. Making it pretty makes it even more fun to eat! {{image_4}} You can change the flavor of the hazelnut cream easily. Here are some ideas: - Incorporate almond extract for a nutty twist. This adds a rich depth to the taste. - Add raspberry puree for a fruity filling. The tartness works well with the sweet cream. These small changes can create new flavors that keep your eclairs exciting. The chocolate ganache can also be varied for a new experience. Try these options: - Use milk chocolate or white chocolate for different flavors. Each type gives a unique taste. - Experiment with flavored liqueurs mixed into ganache. A hint of orange or mint can elevate your dessert. These alternatives add fun and creativity to your eclairs. If you need a gluten-free option, you can still enjoy these treats. Here’s how: - Substitute all-purpose flour with a gluten-free blend. This ensures the choux pastry still puffs up nicely. - Ensure the hazelnut spread is gluten-free. Check the label to avoid gluten. With these swaps, everyone can enjoy chocolate hazelnut eclairs. Store your chocolate hazelnut eclairs in an airtight container in the refrigerator. This keeps them fresh and tasty. I find they are best enjoyed within two days. After that, the choux pastry can lose its crispness. If you want to save some for later, freeze unfilled eclairs. They can stay good for longer this way. For filled eclairs, consume them within a few hours of making. The cream filling tastes best fresh and can lose its texture if frozen. To enjoy your eclairs again, refresh them by briefly reheating in a warm oven. This helps restore some of the crispness. Avoid using the microwave, as it can make the pastry soggy. Keep these tips in mind to savor every bite of your delicious dessert! Eclairs are best consumed fresh but can last up to 2 days in the fridge. The texture may change a bit, but they will still taste great! Yes, you can prepare and freeze unfilled eclairs for later baking. Just make sure to cool them completely before freezing. When you're ready, bake them straight from the freezer. Use almond butter or any nut-based spread as alternatives. Peanut butter can also work, but it will change the flavor slightly. Choose what you enjoy best! They can be tricky but follow the steps carefully for success. Practice helps, and soon you'll be a pro at making these lovely treats. Use a piping bag with a large round tip and steady hands for even shapes. Keep the bag at a slight angle and squeeze gently to create a nice log shape. This small tip makes a big difference! You learned how to make delicious chocolate hazelnut eclairs, from dough to topping. We discussed the key ingredients like choux pastry, hazelnut cream, and ganache. Follow the simple steps, tips, and variations to impress yourself and others. Remember to serve fresh for the best taste. Enjoy your baking adventure and have fun with your flavors! With a bit of practice, you can master these treats and customize them however you like. Happy baking!

Chocolate Hazelnut Eclairs

Indulge your sweet tooth with decadent chocolate hazelnut eclairs! This delightful recipe features light and airy choux pastry filled with rich hazelnut cream and topped with luscious chocolate ganache. Perfect for any occasion, these eclairs are easy to make and sure to impress. Ready to elevate your dessert game? Click through to explore the full recipe and treat yourself to these mouthwatering delights!
Print Recipe Pin Recipe

Ingredients
  

For the Choux Pastry:

1 cup water

½ cup unsalted butter, cubed

1 cup all-purpose flour

4 large eggs

1 tablespoon granulated sugar

½ teaspoon salt

For the Hazelnut Cream Filling:

1 cup heavy cream

½ cup hazelnut spread (such as Nutella)

1 teaspoon pure vanilla extract

1 tablespoon powdered sugar

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tablespoon unsalted butter

Instructions
 

Make the Choux Pastry:

    - In a medium saucepan over medium heat, combine the water, cubed butter, granulated sugar, and salt. Stir occasionally until the mixture reaches a rolling boil and the butter is completely melted.

      - Reduce the heat slightly and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the dough forms a cohesive ball and pulls away from the sides of the pan (about 2-3 minutes). Remove the saucepan from heat.

        - Allow the mixture to cool for about 5 minutes. Then, add the eggs one at a time, mixing well with a wooden spoon or electric mixer after each addition until the dough is smooth, shiny, and slightly tacky.

          Pipe the Eclairs:

            - Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

              - Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long logs onto the prepared baking sheet, making sure to leave space between each éclair to allow for rising.

                - Bake the eclairs for 15-20 minutes, until they have puffed up and developed a golden brown color. Do not open the oven door during baking. Once baked, remove from the oven and cool on a wire rack.

                  Prepare the Hazelnut Cream Filling:

                    - In a mixing bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks begin to form. Gradually add the hazelnut spread, vanilla extract, and powdered sugar while continuing to whip. Whip until the mixture forms stiff peaks and is light and fluffy.

                      Fill the Eclairs:

                        - Once the eclairs have cooled completely, use a sharp knife to make a small incision on the side of each éclair or use a pastry syringe to fill them. Fill the eclairs generously with the hazelnut cream filling, ensuring that they are well-stuffed.

                          Make the Chocolate Ganache:

                            - In a small saucepan over low heat, gently heat the heavy cream until it's just about to simmer. Remove from the heat and add the chocolate chips along with the butter. Stir continuously until the mixture is fully melted, smooth, and glossy.

                              Top the Eclairs:

                                - Carefully dip the top of each filled éclair into the warm chocolate ganache, allowing any excess to drip off. Place the eclairs on a wire rack to allow the ganache to set.

                                  Serve and Enjoy:

                                    - For an elegant finish, sprinkle the tops with crushed hazelnuts or a handful of chocolate shavings if desired. Eclairs are best enjoyed fresh but can be stored in the refrigerator for up to two days.

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | Makes 12 eclairs