Hazelnut Praline Eclairs

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 1/2 cup unsalted butter, cubed
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 4 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 cup hazelnut praline paste
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 cup hazelnut praline paste
• 2 tablespoons whole milk
• 1/2 cup toasted hazelnuts, chopped

Method

1. 1

   Preheat the oven to 425°F and line two baking sheets with parchment paper.

2. 2

   In a medium saucepan, combine the milk, water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter melts completely.

   5:00 · bring to a boil
3. 3

   Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

4. 4

   Return the pan to low heat and cook the dough, stirring constantly, for 2 minutes to dry it out slightly.

   2:00 · dry out dough
5. 5

   Transfer the dough to a mixing bowl and let cool for 5 minutes, stirring occasionally to release heat.

   5:00 · cool dough
6. 6

   Beat in the eggs one at a time on medium speed, fully incorporating each before adding the next, until the dough is smooth, glossy, and pipeable.

7. 7

   Transfer the choux dough to a piping bag fitted with a large round or star tip. Pipe 4-inch logs onto the prepared baking sheets, spacing them 2 inches apart.

8. 8

   Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for 20 to 25 minutes, until the shells are deep golden and firm.

   25:00 · bake eclairs
9. 9

   Turn off the oven, pierce each shell once with a skewer to release steam, and leave the shells in the oven with the door propped open for 10 minutes to crisp.

   10:00 · crisp shells
10. 10

    Transfer the shells to a wire rack and cool completely before filling.

11. 11

    For the praline cream, whisk the egg yolks, sugar, and cornstarch together in a bowl until smooth and pale.

12. 12

    Heat the milk in a saucepan over medium heat until it just begins to steam, then slowly whisk it into the egg yolk mixture to temper.

13. 13

    Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 3 to 4 minutes.

    3:00 · thicken pastry cream
14. 14

    Remove from heat and whisk in the hazelnut praline paste, butter, and vanilla extract until smooth.

15. 15

    Press plastic wrap directly onto the surface of the cream and refrigerate until fully chilled, at least 2 hours.

16. 16

    For the glaze, whisk together the powdered sugar, hazelnut praline paste, and milk until smooth and pourable, adding more milk a teaspoon at a time if needed.

17. 17

    Slice each cooled eclair shell in half horizontally. Spoon or pipe the chilled praline cream generously into the bottom halves.

18. 18

    Dip the top halves into the praline glaze, letting excess drip off, then set them over the filled bottoms.

19. 19

    Sprinkle the glazed tops with chopped toasted hazelnuts before the glaze sets.

20. 20

    Chill the assembled eclairs for 20 minutes to set the filling and glaze before serving.

    20:00 · set eclairs