![- 1 cup water - ½ cup unsalted butter, cubed - 1 cup all-purpose flour - 4 large eggs - 1 tablespoon sugar - ½ teaspoon salt - 1 cup heavy cream - ½ cup hazelnut spread (like Nutella) - 1 teaspoon vanilla extract - 1 tablespoon powdered sugar - 1 cup semi-sweet chocolate chips - ½ cup heavy cream - 1 tablespoon unsalted butter To make these eclairs, you need three sets of ingredients. First, gather the choux pastry items. This includes water, butter, flour, eggs, sugar, and salt. These will create the light and fluffy shells. Next, for the hazelnut cream filling, you will need heavy cream, hazelnut spread, vanilla extract, and powdered sugar. This creamy filling gives the eclairs their rich flavor. Lastly, for the chocolate ganache topping, grab semi-sweet chocolate chips, heavy cream, and unsalted butter. This silky ganache adds a sweet finish. If you want to dive deeper into the recipe, check out the Full Recipe for step-by-step instructions. Enjoy the process of creating these delightful treats! To start, grab a medium saucepan. Combine 1 cup of water, ½ cup of cubed unsalted butter, 1 tablespoon of sugar, and ½ teaspoon of salt. Heat this mixture over medium heat. Stir it until the butter melts and the mixture reaches a boil. Next, add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon. Keep stirring until the dough forms a ball and pulls away from the sides of the pan. Once this happens, remove the saucepan from the heat. Let the dough cool for about 5 minutes. This step is important! Add 4 large eggs one at a time, mixing well after each addition. You want a smooth and glossy dough at the end. Now, it’s time to pipe the eclairs! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Transfer your choux pastry to a piping bag that has a large round tip. Pipe the dough into 4-inch long logs on the baking sheet, leaving space between each one. Bake for 15-20 minutes. Watch them puff up and turn golden brown! Avoid opening the oven door during baking to keep the heat in. After baking, let them cool on a wire rack. While the eclairs cool, let’s make the filling. In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. This is the base of your rich filling! Gradually add ½ cup of hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Keep whipping until stiff peaks form. This creamy mixture will make the eclairs irresistible. Once the eclairs are cool, make small incisions on the side of each one. Use a sharp knife or a syringe to fill them with the hazelnut cream. Now, let’s create the chocolate ganache! In a small saucepan, heat ½ cup of heavy cream over low heat until it simmers. Remove it from the heat and add 1 cup of semi-sweet chocolate chips and 1 tablespoon of unsalted butter. Stir until the chocolate melts and the mixture is smooth. To finish, dip the top of each filled éclair into the warm chocolate ganache. Allow any excess to drip off, then place them on a wire rack to set. Enjoy every bite of your chocolate hazelnut eclairs! For the complete recipe, check out the [Full Recipe]. When making choux pastry, avoid common mistakes. Do not rush the cooking. If you do, your pastry will not rise. Make sure the dough pulls away from the pan. This shows it is ready. To achieve the right texture, watch the eggs. Add them one at a time. Mix well after each egg. You want a smooth and shiny dough. If it is too thick, add a bit of water. If too runny, add flour. Whipping cream to the right consistency is key. Start with cold heavy cream. Use a cold bowl, too. This helps the cream whip faster. Whip until soft peaks form. Then, add the hazelnut spread and vanilla. Keep whipping until stiff peaks form. If you want alternatives to hazelnut spread, try chocolate ganache. You can also use almond or peanut butter. These variations add fun flavors to your eclairs. Adjust the thickness of ganache easily. For a thicker ganache, add less cream. If it is too thick, add more cream. Heat the cream gently to avoid burning. To ensure a smooth finish, stir the ganache well. Use a whisk to mix until all is melted. Let it cool slightly before dipping the eclairs. This helps it set better on top. For the full recipe, make sure to check the complete instructions above. {{image_2}} You can change the flavor of the hazelnut cream filling to suit your taste. Here are some fun ideas: - Chocolate filling options: Swap in dark chocolate or white chocolate for a twist. Use melted chocolate mixed with cream for a rich filling. - Adding liqueurs or flavored extracts: Enhance your filling with a splash of liqueur like Frangelico or Amaretto. You can also add a few drops of almond or orange extract for extra flavor. Toppings can make your eclairs even more special. Here are some alternatives: - Alternatives to chocolate ganache: Try a vanilla glaze or a fruit glaze for a fresh touch. You can even go for a caramel drizzle for a sweet surprise. - Creative decorating ideas: Use crushed nuts, colorful sprinkles, or edible flowers for a beautiful display. A light dusting of cocoa powder adds a nice touch too. If you need a gluten-free version of these eclairs, here is how: - Adapting the recipe for gluten-free diets: You can use gluten-free flour blends that work well in baking. Make sure they are designed for pastry. - Recommended flour substitutes: Almond flour or coconut flour can work too, but they may change the texture. Mix them with a binding agent like xanthan gum for the best results. For the full recipe, visit the [Full Recipe]. To keep your filled eclairs fresh, store them in the fridge. Place them in an airtight container. This method prevents them from drying out. Avoid stacking them, as this can cause the tops to stick together. If you want to keep them longer, store the eclairs and filling separately. Fill them just before serving. This keeps them crisp. To prevent sogginess, do not fill eclairs until you are ready to eat them. The cream filling can make the pastry soft. If you need to fill them ahead of time, use a thicker cream. Reheating eclairs can be tricky. To keep their texture, do not use the microwave. Instead, preheat your oven to 350°F (175°C). Place the eclairs on a baking sheet. Warm them for about 5-7 minutes. This method helps regain some crispiness. Serve eclairs fresh for the best taste. If you must serve reheated ones, do so within two days of making them. Fresh eclairs have a light, airy texture. Reheated eclairs can be a bit denser. For the best taste and texture, eat your eclairs within two days. After that, they may lose their crispness. Check for signs of spoilage, such as a sour smell or discoloration. If the cream filling looks or smells off, discard them. Always trust your senses. Fresh eclairs are a treat, but spoiled ones are not worth the risk. To make Chocolate Hazelnut Eclairs from scratch, follow these steps: 1. Make the Choux Pastry: In a saucepan, combine 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of sugar, and ½ teaspoon of salt. Bring this to a boil. Add 1 cup of all-purpose flour all at once. Stir until it forms a ball and pulls away from the pan. Remove from heat and let cool for 5 minutes. Then add 4 large eggs one at a time, mixing well until smooth. 2. Pipe the Eclairs: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Use a piping bag to pipe 4-inch long logs of the choux pastry on the sheet. Bake for 15-20 minutes until golden brown. Let cool. 3. Prepare the Hazelnut Cream Filling: Whip 1 cup of heavy cream until soft peaks form. Gradually add ½ cup of hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Whip until stiff peaks form. 4. Fill the Eclairs: Once cooled, make a small incision on the side of each éclair. Use a piping bag to fill with the hazelnut cream. 5. Make the Chocolate Ganache: Heat ½ cup of heavy cream in a saucepan until simmering. Remove from heat and stir in 1 cup of semi-sweet chocolate chips and 1 tablespoon of unsalted butter until smooth. 6. Top the Eclairs: Dip the tops of each filled éclair into the ganache. Let any excess drip off and place on a wire rack. Enjoy these creamy delights! You can find the full recipe above. Yes, you can freeze Chocolate Hazelnut Eclairs. Here’s how: - Freezing: First, fill and top the eclairs only before you freeze them. Place them on a tray and freeze until solid. Then transfer them to an airtight container or freezer bag. They can last up to two months in the freezer. - Thawing: To thaw, remove the eclairs from the freezer and place them in the fridge for a few hours. This helps them keep their texture. Avoid thawing at room temperature, as it may make them soggy. If you want to substitute hazelnut spread, consider these options: - Almond butter: This gives a nutty flavor similar to hazelnut but is less sweet. - Peanut butter: Use creamy peanut butter for a different yet tasty filling. - Chocolate spread: A simple swap with chocolate spread adds sweetness and richness. - Sunflower seed butter: This is a great nut-free alternative that still offers a creamy texture. You can find Chocolate Hazelnut Eclairs at: - Local bakeries: Check out nearby bakeries known for pastries. They often have fresh eclairs. - Online delivery services: Websites like Goldbelly or local delivery apps may offer gourmet eclairs. - Grocery stores: Some larger grocery chains may carry them in their bakery section. Chocolate Hazelnut Eclairs last about 2 days in the fridge when stored properly. Keep them in an airtight container to maintain freshness. After this period, they may lose their texture and flavor. If you freeze them, they can last up to two months, but for the best taste, enjoy them fresh! In this post, you learned how to make delicious chocolate hazelnut eclairs from scratch. We covered the essential ingredients, from choux pastry to the creamy filling and rich ganache. I shared tips for perfecting your pastry and even variations you can try. Remember, practice will help you make the best eclairs. You can impress friends and family with these treats. Enjoy the process of creating something special!](https://mycookingcast.com/wp-content/uploads/2025/07/c05150f2-e4d8-4a99-9e4b-92f4cc56710e-768x768.webp)
If you’re craving a sweet treat that combines rich chocolate and smooth hazelnut, you’re in the right place! My recipe for Chocolate Hazelnut Eclairs is not just delicious—it’s simple to make. With a crispy choux pastry, a creamy hazelnut filling, and a luscious chocolate ganache on top, these eclairs are bound to impress. Let’s dive into the easy steps to create these irresistible delights that everyone will love!
Ingredients
Choux Pastry Ingredients
– 1 cup water
– ½ cup unsalted butter, cubed
– 1 cup all-purpose flour
– 4 large eggs
– 1 tablespoon sugar
– ½ teaspoon salt
Hazelnut Cream Filling Ingredients
– 1 cup heavy cream
– ½ cup hazelnut spread (like Nutella)
– 1 teaspoon vanilla extract
– 1 tablespoon powdered sugar
Chocolate Ganache Topping Ingredients
– 1 cup semi-sweet chocolate chips
– ½ cup heavy cream
– 1 tablespoon unsalted butter
To make these eclairs, you need three sets of ingredients. First, gather the choux pastry items. This includes water, butter, flour, eggs, sugar, and salt. These will create the light and fluffy shells.
Next, for the hazelnut cream filling, you will need heavy cream, hazelnut spread, vanilla extract, and powdered sugar. This creamy filling gives the eclairs their rich flavor.
Lastly, for the chocolate ganache topping, grab semi-sweet chocolate chips, heavy cream, and unsalted butter. This silky ganache adds a sweet finish.
If you want to dive deeper into the recipe, check out the Full Recipe for step-by-step instructions. Enjoy the process of creating these delightful treats!
Step-by-Step Instructions
Making the Choux Pastry
To start, grab a medium saucepan. Combine 1 cup of water, ½ cup of cubed unsalted butter, 1 tablespoon of sugar, and ½ teaspoon of salt. Heat this mixture over medium heat. Stir it until the butter melts and the mixture reaches a boil.
Next, add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon. Keep stirring until the dough forms a ball and pulls away from the sides of the pan. Once this happens, remove the saucepan from the heat.
Let the dough cool for about 5 minutes. This step is important! Add 4 large eggs one at a time, mixing well after each addition. You want a smooth and glossy dough at the end.
Piping the Eclairs
Now, it’s time to pipe the eclairs! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
Transfer your choux pastry to a piping bag that has a large round tip. Pipe the dough into 4-inch long logs on the baking sheet, leaving space between each one.
Bake for 15-20 minutes. Watch them puff up and turn golden brown! Avoid opening the oven door during baking to keep the heat in. After baking, let them cool on a wire rack.
Preparing the Hazelnut Cream Filling
While the eclairs cool, let’s make the filling. In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. This is the base of your rich filling!
Gradually add ½ cup of hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Keep whipping until stiff peaks form. This creamy mixture will make the eclairs irresistible.
Filling and Topping the Eclairs
Once the eclairs are cool, make small incisions on the side of each one. Use a sharp knife or a syringe to fill them with the hazelnut cream.
Now, let’s create the chocolate ganache! In a small saucepan, heat ½ cup of heavy cream over low heat until it simmers. Remove it from the heat and add 1 cup of semi-sweet chocolate chips and 1 tablespoon of unsalted butter. Stir until the chocolate melts and the mixture is smooth.
To finish, dip the top of each filled éclair into the warm chocolate ganache. Allow any excess to drip off, then place them on a wire rack to set. Enjoy every bite of your chocolate hazelnut eclairs! For the complete recipe, check out the [Full Recipe].
Tips & Tricks
Perfecting the Choux Pastry
When making choux pastry, avoid common mistakes. Do not rush the cooking. If you do, your pastry will not rise. Make sure the dough pulls away from the pan. This shows it is ready.
To achieve the right texture, watch the eggs. Add them one at a time. Mix well after each egg. You want a smooth and shiny dough. If it is too thick, add a bit of water. If too runny, add flour.
Cream Filling Tips
Whipping cream to the right consistency is key. Start with cold heavy cream. Use a cold bowl, too. This helps the cream whip faster. Whip until soft peaks form. Then, add the hazelnut spread and vanilla. Keep whipping until stiff peaks form.
If you want alternatives to hazelnut spread, try chocolate ganache. You can also use almond or peanut butter. These variations add fun flavors to your eclairs.
Ganache Consistency
Adjust the thickness of ganache easily. For a thicker ganache, add less cream. If it is too thick, add more cream. Heat the cream gently to avoid burning.
To ensure a smooth finish, stir the ganache well. Use a whisk to mix until all is melted. Let it cool slightly before dipping the eclairs. This helps it set better on top.
For the full recipe, make sure to check the complete instructions above.
Variations
Flavor Variations for the Filling
You can change the flavor of the hazelnut cream filling to suit your taste. Here are some fun ideas:
– Chocolate filling options: Swap in dark chocolate or white chocolate for a twist. Use melted chocolate mixed with cream for a rich filling.
– Adding liqueurs or flavored extracts: Enhance your filling with a splash of liqueur like Frangelico or Amaretto. You can also add a few drops of almond or orange extract for extra flavor.
Different Toppings
Toppings can make your eclairs even more special. Here are some alternatives:
– Alternatives to chocolate ganache: Try a vanilla glaze or a fruit glaze for a fresh touch. You can even go for a caramel drizzle for a sweet surprise.
– Creative decorating ideas: Use crushed nuts, colorful sprinkles, or edible flowers for a beautiful display. A light dusting of cocoa powder adds a nice touch too.
Gluten-Free Options
If you need a gluten-free version of these eclairs, here is how:
– Adapting the recipe for gluten-free diets: You can use gluten-free flour blends that work well in baking. Make sure they are designed for pastry.
– Recommended flour substitutes: Almond flour or coconut flour can work too, but they may change the texture. Mix them with a binding agent like xanthan gum for the best results.
For the full recipe, visit the [Full Recipe].
Storage Info
Storing Eclairs
To keep your filled eclairs fresh, store them in the fridge. Place them in an airtight container. This method prevents them from drying out. Avoid stacking them, as this can cause the tops to stick together. If you want to keep them longer, store the eclairs and filling separately. Fill them just before serving. This keeps them crisp.
To prevent sogginess, do not fill eclairs until you are ready to eat them. The cream filling can make the pastry soft. If you need to fill them ahead of time, use a thicker cream.
Reheating Techniques
Reheating eclairs can be tricky. To keep their texture, do not use the microwave. Instead, preheat your oven to 350°F (175°C). Place the eclairs on a baking sheet. Warm them for about 5-7 minutes. This method helps regain some crispiness.
Serve eclairs fresh for the best taste. If you must serve reheated ones, do so within two days of making them. Fresh eclairs have a light, airy texture. Reheated eclairs can be a bit denser.
Shelf Life
For the best taste and texture, eat your eclairs within two days. After that, they may lose their crispness. Check for signs of spoilage, such as a sour smell or discoloration. If the cream filling looks or smells off, discard them. Always trust your senses. Fresh eclairs are a treat, but spoiled ones are not worth the risk.
FAQs
How do I make Chocolate Hazelnut Eclairs from scratch?
To make Chocolate Hazelnut Eclairs from scratch, follow these steps:
1. Make the Choux Pastry: In a saucepan, combine 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of sugar, and ½ teaspoon of salt. Bring this to a boil. Add 1 cup of all-purpose flour all at once. Stir until it forms a ball and pulls away from the pan. Remove from heat and let cool for 5 minutes. Then add 4 large eggs one at a time, mixing well until smooth.
2. Pipe the Eclairs: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Use a piping bag to pipe 4-inch long logs of the choux pastry on the sheet. Bake for 15-20 minutes until golden brown. Let cool.
3. Prepare the Hazelnut Cream Filling: Whip 1 cup of heavy cream until soft peaks form. Gradually add ½ cup of hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Whip until stiff peaks form.
4. Fill the Eclairs: Once cooled, make a small incision on the side of each éclair. Use a piping bag to fill with the hazelnut cream.
5. Make the Chocolate Ganache: Heat ½ cup of heavy cream in a saucepan until simmering. Remove from heat and stir in 1 cup of semi-sweet chocolate chips and 1 tablespoon of unsalted butter until smooth.
6. Top the Eclairs: Dip the tops of each filled éclair into the ganache. Let any excess drip off and place on a wire rack.
Enjoy these creamy delights! You can find the full recipe above.
Can I freeze Chocolate Hazelnut Eclairs?
Yes, you can freeze Chocolate Hazelnut Eclairs. Here’s how:
– Freezing: First, fill and top the eclairs only before you freeze them. Place them on a tray and freeze until solid. Then transfer them to an airtight container or freezer bag. They can last up to two months in the freezer.
– Thawing: To thaw, remove the eclairs from the freezer and place them in the fridge for a few hours. This helps them keep their texture. Avoid thawing at room temperature, as it may make them soggy.
What can I substitute for hazelnut spread?
If you want to substitute hazelnut spread, consider these options:
– Almond butter: This gives a nutty flavor similar to hazelnut but is less sweet.
– Peanut butter: Use creamy peanut butter for a different yet tasty filling.
– Chocolate spread: A simple swap with chocolate spread adds sweetness and richness.
– Sunflower seed butter: This is a great nut-free alternative that still offers a creamy texture.
Where can I buy Chocolate Hazelnut Eclairs?
You can find Chocolate Hazelnut Eclairs at:
– Local bakeries: Check out nearby bakeries known for pastries. They often have fresh eclairs.
– Online delivery services: Websites like Goldbelly or local delivery apps may offer gourmet eclairs.
– Grocery stores: Some larger grocery chains may carry them in their bakery section.
How long do Chocolate Hazelnut Eclairs last?
Chocolate Hazelnut Eclairs last about 2 days in the fridge when stored properly. Keep them in an airtight container to maintain freshness. After this period, they may lose their texture and flavor. If you freeze them, they can last up to two months, but for the best taste, enjoy them fresh!
In this post, you learned how to make delicious chocolate hazelnut eclairs from scratch. We covered the essential ingredients, from choux pastry to the creamy filling and rich ganache. I shared tips for perfecting your pastry and even variations you can try. Remember, practice will help you make the best eclairs. You can impress friends and family with these treats. Enjoy the process of creating something special!
![- 1 cup water - ½ cup unsalted butter, cubed - 1 cup all-purpose flour - 4 large eggs - 1 tablespoon sugar - ½ teaspoon salt - 1 cup heavy cream - ½ cup hazelnut spread (like Nutella) - 1 teaspoon vanilla extract - 1 tablespoon powdered sugar - 1 cup semi-sweet chocolate chips - ½ cup heavy cream - 1 tablespoon unsalted butter To make these eclairs, you need three sets of ingredients. First, gather the choux pastry items. This includes water, butter, flour, eggs, sugar, and salt. These will create the light and fluffy shells. Next, for the hazelnut cream filling, you will need heavy cream, hazelnut spread, vanilla extract, and powdered sugar. This creamy filling gives the eclairs their rich flavor. Lastly, for the chocolate ganache topping, grab semi-sweet chocolate chips, heavy cream, and unsalted butter. This silky ganache adds a sweet finish. If you want to dive deeper into the recipe, check out the Full Recipe for step-by-step instructions. Enjoy the process of creating these delightful treats! To start, grab a medium saucepan. Combine 1 cup of water, ½ cup of cubed unsalted butter, 1 tablespoon of sugar, and ½ teaspoon of salt. Heat this mixture over medium heat. Stir it until the butter melts and the mixture reaches a boil. Next, add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon. Keep stirring until the dough forms a ball and pulls away from the sides of the pan. Once this happens, remove the saucepan from the heat. Let the dough cool for about 5 minutes. This step is important! Add 4 large eggs one at a time, mixing well after each addition. You want a smooth and glossy dough at the end. Now, it’s time to pipe the eclairs! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Transfer your choux pastry to a piping bag that has a large round tip. Pipe the dough into 4-inch long logs on the baking sheet, leaving space between each one. Bake for 15-20 minutes. Watch them puff up and turn golden brown! Avoid opening the oven door during baking to keep the heat in. After baking, let them cool on a wire rack. While the eclairs cool, let’s make the filling. In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. This is the base of your rich filling! Gradually add ½ cup of hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Keep whipping until stiff peaks form. This creamy mixture will make the eclairs irresistible. Once the eclairs are cool, make small incisions on the side of each one. Use a sharp knife or a syringe to fill them with the hazelnut cream. Now, let’s create the chocolate ganache! In a small saucepan, heat ½ cup of heavy cream over low heat until it simmers. Remove it from the heat and add 1 cup of semi-sweet chocolate chips and 1 tablespoon of unsalted butter. Stir until the chocolate melts and the mixture is smooth. To finish, dip the top of each filled éclair into the warm chocolate ganache. Allow any excess to drip off, then place them on a wire rack to set. Enjoy every bite of your chocolate hazelnut eclairs! For the complete recipe, check out the [Full Recipe]. When making choux pastry, avoid common mistakes. Do not rush the cooking. If you do, your pastry will not rise. Make sure the dough pulls away from the pan. This shows it is ready. To achieve the right texture, watch the eggs. Add them one at a time. Mix well after each egg. You want a smooth and shiny dough. If it is too thick, add a bit of water. If too runny, add flour. Whipping cream to the right consistency is key. Start with cold heavy cream. Use a cold bowl, too. This helps the cream whip faster. Whip until soft peaks form. Then, add the hazelnut spread and vanilla. Keep whipping until stiff peaks form. If you want alternatives to hazelnut spread, try chocolate ganache. You can also use almond or peanut butter. These variations add fun flavors to your eclairs. Adjust the thickness of ganache easily. For a thicker ganache, add less cream. If it is too thick, add more cream. Heat the cream gently to avoid burning. To ensure a smooth finish, stir the ganache well. Use a whisk to mix until all is melted. Let it cool slightly before dipping the eclairs. This helps it set better on top. For the full recipe, make sure to check the complete instructions above. {{image_2}} You can change the flavor of the hazelnut cream filling to suit your taste. Here are some fun ideas: - Chocolate filling options: Swap in dark chocolate or white chocolate for a twist. Use melted chocolate mixed with cream for a rich filling. - Adding liqueurs or flavored extracts: Enhance your filling with a splash of liqueur like Frangelico or Amaretto. You can also add a few drops of almond or orange extract for extra flavor. Toppings can make your eclairs even more special. Here are some alternatives: - Alternatives to chocolate ganache: Try a vanilla glaze or a fruit glaze for a fresh touch. You can even go for a caramel drizzle for a sweet surprise. - Creative decorating ideas: Use crushed nuts, colorful sprinkles, or edible flowers for a beautiful display. A light dusting of cocoa powder adds a nice touch too. If you need a gluten-free version of these eclairs, here is how: - Adapting the recipe for gluten-free diets: You can use gluten-free flour blends that work well in baking. Make sure they are designed for pastry. - Recommended flour substitutes: Almond flour or coconut flour can work too, but they may change the texture. Mix them with a binding agent like xanthan gum for the best results. For the full recipe, visit the [Full Recipe]. To keep your filled eclairs fresh, store them in the fridge. Place them in an airtight container. This method prevents them from drying out. Avoid stacking them, as this can cause the tops to stick together. If you want to keep them longer, store the eclairs and filling separately. Fill them just before serving. This keeps them crisp. To prevent sogginess, do not fill eclairs until you are ready to eat them. The cream filling can make the pastry soft. If you need to fill them ahead of time, use a thicker cream. Reheating eclairs can be tricky. To keep their texture, do not use the microwave. Instead, preheat your oven to 350°F (175°C). Place the eclairs on a baking sheet. Warm them for about 5-7 minutes. This method helps regain some crispiness. Serve eclairs fresh for the best taste. If you must serve reheated ones, do so within two days of making them. Fresh eclairs have a light, airy texture. Reheated eclairs can be a bit denser. For the best taste and texture, eat your eclairs within two days. After that, they may lose their crispness. Check for signs of spoilage, such as a sour smell or discoloration. If the cream filling looks or smells off, discard them. Always trust your senses. Fresh eclairs are a treat, but spoiled ones are not worth the risk. To make Chocolate Hazelnut Eclairs from scratch, follow these steps: 1. Make the Choux Pastry: In a saucepan, combine 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of sugar, and ½ teaspoon of salt. Bring this to a boil. Add 1 cup of all-purpose flour all at once. Stir until it forms a ball and pulls away from the pan. Remove from heat and let cool for 5 minutes. Then add 4 large eggs one at a time, mixing well until smooth. 2. Pipe the Eclairs: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Use a piping bag to pipe 4-inch long logs of the choux pastry on the sheet. Bake for 15-20 minutes until golden brown. Let cool. 3. Prepare the Hazelnut Cream Filling: Whip 1 cup of heavy cream until soft peaks form. Gradually add ½ cup of hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Whip until stiff peaks form. 4. Fill the Eclairs: Once cooled, make a small incision on the side of each éclair. Use a piping bag to fill with the hazelnut cream. 5. Make the Chocolate Ganache: Heat ½ cup of heavy cream in a saucepan until simmering. Remove from heat and stir in 1 cup of semi-sweet chocolate chips and 1 tablespoon of unsalted butter until smooth. 6. Top the Eclairs: Dip the tops of each filled éclair into the ganache. Let any excess drip off and place on a wire rack. Enjoy these creamy delights! You can find the full recipe above. Yes, you can freeze Chocolate Hazelnut Eclairs. Here’s how: - Freezing: First, fill and top the eclairs only before you freeze them. Place them on a tray and freeze until solid. Then transfer them to an airtight container or freezer bag. They can last up to two months in the freezer. - Thawing: To thaw, remove the eclairs from the freezer and place them in the fridge for a few hours. This helps them keep their texture. Avoid thawing at room temperature, as it may make them soggy. If you want to substitute hazelnut spread, consider these options: - Almond butter: This gives a nutty flavor similar to hazelnut but is less sweet. - Peanut butter: Use creamy peanut butter for a different yet tasty filling. - Chocolate spread: A simple swap with chocolate spread adds sweetness and richness. - Sunflower seed butter: This is a great nut-free alternative that still offers a creamy texture. You can find Chocolate Hazelnut Eclairs at: - Local bakeries: Check out nearby bakeries known for pastries. They often have fresh eclairs. - Online delivery services: Websites like Goldbelly or local delivery apps may offer gourmet eclairs. - Grocery stores: Some larger grocery chains may carry them in their bakery section. Chocolate Hazelnut Eclairs last about 2 days in the fridge when stored properly. Keep them in an airtight container to maintain freshness. After this period, they may lose their texture and flavor. If you freeze them, they can last up to two months, but for the best taste, enjoy them fresh! In this post, you learned how to make delicious chocolate hazelnut eclairs from scratch. We covered the essential ingredients, from choux pastry to the creamy filling and rich ganache. I shared tips for perfecting your pastry and even variations you can try. Remember, practice will help you make the best eclairs. You can impress friends and family with these treats. Enjoy the process of creating something special!](https://mycookingcast.com/wp-content/uploads/2025/07/c05150f2-e4d8-4a99-9e4b-92f4cc56710e-250x250.webp)
