Recipe: Praline filled chocolate eclairs

Recipe: Praline filled chocolate eclairs

Last updated

Chocolate eclairs are nothing new, but these ones, filled with praline cream and topped with chocolate, paillete feuilletine and chocolate shavings are special: they are crisp, soft, light and decadent.

Ingredients (Serves 8)

  • 50g salted butter
  • 80ml milk
  • 80ml water
  • 60g plain flour
  • 2 large eggs
  • Filling
  • 50g hazelnut praline paste
  • 300ml double cream
  • Glaze
  • 100g dark chocolate, chopped into small chunks
  • 100ml double cream
  • To finish – optional
  • 50g Paillete Feuilletine
  • 25g dark chocolate shavings or cocoa nibs

Preheat the oven to 220C. Line a large baking tray with baking paper.

Combine the butter, milk and water in a pan over a low heat and cook until the butter has melted – do not let the mixture boil.

As soon as the butter has melted and the liquid is very hot, add the flour all at once and immediately beat everything together.

Cook the flour paste over a medium heat, beating it constantly, for 3-5 minutes, leave to cool for 5 minutes.

Beat the eggs lightly together then add to the flour paste a little at a time, whisking thoroughly between each addition.

Once all the egg has been added, the choux dough should be golden, glossy and just thick enough to hold its shape when piped.

Spoon the dough into a piping bag with a 2cm nozzle and pipe eight 10cm lines of the mixture onto the prepared baking sheet.

Bake for 20 minutes in the preheated oven, then turn the temperature down to 180C and cook for a further 15 minutes, until a rich golden brown and firm to the touch.

Remove and transfer the buns to a wire rack, cut each completely in half along its middle and leave the top and bottom halves, cut side facing up, to cool completely.

For the filling, whisk the cream and praline until soft peaks form.

For the chocolate glaze, heat the chocolate with double cream in a bowl set over a pan of hot water.

Once the chocolate has completely melted into the cream, stir and set aside.

To assemble, spoon praline cream onto the bottom halves (pipe it for neatness).

Dip the bun tops in the warm chocolate glaze then place gently on top of the filled bottoms.

Top with paillete feuilletine and shaved chocolate, and sprinkle with extra praline.

Couveture and Chocolate, The Essential Ingredient Callebaut Cocoa Nibs and The Essential Ingredient Callebaut Paillete Feuilletine are available in-store and online for delivery Australia wide.

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