Well, I do declare! A hazelnut éclair!
Well it’s been a tough week at the bakery…real life work has been taking over our lives leading to many tears, tantrums and feet stomping…
We did manage to escape for an evening and visit some friends for food, crafts and gossip…all delicious and juicy.
Wondercat couldn’t possibly attend empty handed…well we could, but we didn’t…
- 33ml water
- 33ml cream
- 27g unsalted budder
- 1 tsp caster sugar
- pinch o’ salt
- 50g plain flour
- 2 eggs
- heat the water, cream, budder, salt and sugar in a pan until boiling
- take off the heat and chuck in the flour quickly and stir like bejesus!
- put back on the heat for about a minute, stirring until it starts to come away from the sides in a blob (this always looks slightly erotic…we really don’t know why! maybe it’s the glistening oiliness looking like a greased up buttock…maybe we are just perverts).
- take off the heat again and whisk in the eggs slowly (oh yeah, beat the eggs).
- whack in a piping bag, leave to cool for a few minutes then pipe into little sausages…we like to pipe a sausage sat on another sausage…go crazy.
- bake in a pre-heated oven (oh yeah, pre-heat the oven) for about 20 minutes at 190ºC…it helps to throw some water into the bottom of the oven to get it nice and misty and help the rising.
- when looking nice and bronzed turn the oven down to 170ºC, turn each eclair upside down and jab it with a skewer (that word really makes us feel icky inside) or a toothpick to let out any moisture.
- bake for another 15 minutes or so until crisp and dry.
- 30g Hazelnut butter
- 200ml Double cream
- 50g icing sugar
whisk it all up until light and soft and billowy…DO NOT OVER WHISK! Over whisked cream in a desert is like opening a nice big gift to have a midget pop out the box and kick you in the groin…stop whisking before you think you’ve whisked enough to be on the safe side (we said whisk along then, and also “midget” which I think may be a bad word these days?!)
- 1 part chocolate (the good shit)
- 1 part cream
I will give no quantities as we like to have a pile left over to gorge on and rub all over ourselves like a piggy in shit (sorry), I’d say about 75ml/g of each should do if you are a normal person.
- melt the chocolate
- heat the cream until just bubbling
- stir the two together
- leave to cool and thicken for about 10 minutes then give a quick whisk to lighten it a bit
Not very difficult…
- cut the tops off the éclairs
- pipe the cream in using a large star tip
- pop the top back on
- pipe the ganache on using a basket weave nozzle going back on yourself every inch or so to create a shell pattern (fancy)
And you’re done! Munch away!
These are actually very nice and light enough that you can eat about three and still tell yourself you’ve eaten mostly air.
The hazelnut filling is delicately flavoured and light…not claggy like peanut butter.
They went down well with our friends and Simon enjoyed a couple as well…despite his assertion he wasn’t going to eat any.