Eclair Recipe

Prepare the Dough

In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

Add Flour

Once boiling, add the flour all at once and stir quickly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Add Eggs

Remove from heat and let cool for a couple of minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pipe the Eclairs

Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag and pipe long strips onto a baking sheet lined with parchment paper.

Bake

Bake for 25-30 minutes or until golden brown and puffed. Allow to cool completely.

Melt Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave. Let it cool slightly.

Whip Cream

In a separate bowl, whip the heavy cream to soft peaks. Set aside.

Beat Egg Yolks

In another bowl, whisk the egg yolks with sugar and vanilla extract until pale and thick.

Combine Mixtures

Fold the melted chocolate into the egg yolk mixture. Then gently fold in the whipped cream until just combined.

Whip Egg Whites

In a clean bowl, whip the egg whites to stiff peaks. Gently fold the egg whites into the chocolate mixture.

Chill

Transfer the mousse to a bowl or individual cups and refrigerate for at least 2 hours.

Prepare the Praline

In a saucepan, combine sugar and cook over medium heat until it melts and turns a golden brown color.

Add Hazelnuts

Stir in the chopped hazelnuts and butter quickly before pouring the mixture onto a silpat or parchment paper to cool.

Chop and Set Aside

Once cooled, chop the praline into small pieces to use as a topping.

Mix Ingredients

In a large bowl, whisk together heavy cream, milk, sugar, Nutella, and vanilla extract until fully combined.

Chill Mixture

Cover and refrigerate the mixture for at least 2 hours to chill.

Churn Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Add Hazelnuts

In the last few minutes of churning, add the chopped hazelnuts to the mixture.

Freeze

Transfer the ice cream to a container and freeze for at least 4 hours or until firm.