Éclairs with Caramel Cream and Hazelnut Praline

Hazelnut praline: Pour the hazelnuts onto baking paper and put them in a preheated oven at 160 ° - for 15 minutes. While still hot, remove the husk with the help of a dishcloth. I only managed to do this partially, but it does not affect the taste.

We caramelize the sugar and pour nuts into it, stir. We set it aside and pour it back onto the baking paper. Let it cool down. Pour the cooled mixture into the chopper and mix into a smooth paste. The mixing leads to heating, so the paste becomes more liquid, smoother. 🌰🌰🌰

Move the praline into a jar and keep it in the refrigerator.

Éclairs:

Pour water, milk, butter, sugar, and a pinch of salt into the pot. Bring it to a boil, then add flour and mix until a firm dough forms. This will take about 12 minutes. Move the dough to a bowl, where we will whip it with eggs and let it cool. Once the dough is cooled, gradually add the eggs and mix thoroughly. Transfer the dough to a pastry bag. Pipe out onto a baking tray lined with baking paper, thin lines (approximately 2 cm thick and 10 cm long). You should end up with roughly 15 (depending on the thickness and length you piped, I ended up with more). Sprinkle with powdered sugar. Let them rest for another 30 minutes and then bake at 180 ° for 30-40 minutes, until golden brown.

Caramel cream: we let the sugar caramelize, then add 200 ml of cream. We cook it until the caramel and cream combine. Let it cool completely.

After cooling, whip with the rest of the cream (300 ml) into a smooth cream.

Let the éclairs cool down. Put the caramel cream and the hazelnut praline into bags and fill them using a narrow tip. First a little praline and then the caramel cream.

Melt the chocolate with the whipping cream and dip each eclair in it.

We finish with the remaining cream or with hazelnuts.

Enjoy your meal 🤎🌰