Carla Hall's Eclairs with Hazelnut Creme

ingredients

step-by-step directions

• Preheat oven to 400F, and line sheet pans with parchment. Lightly coat with cooking spray.
• In a medium pot, bring water, butter, and salt and a boil. Add all flour at once, turning heat down to medium-low and begin to beat until mixture pulls away from sides and forms a ball.
• Transfer to the bowl of a stand mixer and beat at medium speed until cooled slightly. Turn speed up to high and add the eggs, one at a time, until fully incorporated. Do not add the next egg until current egg is fully incorporated.
• When dough comes together, around 10 minutes, transfer to piping bag. Pipe onto the parchment lined sheet pan, leaving space between each.
• Bake for about 30 minutes, until outside is golden brown and the inside of the eclairs sound hollow. Cool completely before filling.
• In a medium saucepan, whisk together milk, egg yolks, sugar and cornstarch. Place over a low heat whisking gently just until the mixture bubbles, about 15 minutes. Immediately remove from the heat. Strain through a fine mesh sieve into a large bowl. Stir in vanilla extract or flavored liqueur. Press plastic wrap directly on the top of the cream and place in fridge to cool completely, approximately 2 hours.
• To fill the eclairs, transfer the pastry creme to a piping bag, with a medium tip. Use the tip to break a small hole in the eclair, and fill.
• To dip in chocolate, heat chocolate in a double boiler. Add the room temperature butter, a piece at a time, melting into the butter. Dip eclairs with mixture and allow to dry on a parchment lined sheet pan.