Chocolate Eclairs with Espresso Cream and Toffee Hazelnuts Gluten Free
Ingredients
  • Gluten Free Choux Pastry
  • Toffee Hazelnuts
  • 3 tbs caster sugar
  • 100g hazelnuts
  • Espresso Cream
  • 250ml thickened cream
  • 60g icing sugar, sifted
  • 30mL cooled espresso
  • 100g 70% cocoa dark chocolate, melted
Instructions
Conventional Method
  1. Prepare toffee hazelnuts by melting sugar over low heat in a frypan. Slightly agitate and swirl the pan to promote even melting and browning. Once sugar has dissolved toss in hazelnuts. Pour mixture onto baking paper to cool. Chop hazelnuts.
  2. Prepare espresso cream by whisking cream, icing sugar and cooled espresso until soft peaks form.
  3. To assemble eclairs separate pastry strips into two groups. Pipe espresso cream on the flat side of one group and dip the top of the other group in melted chocolate. Sandwich the two pastries together and sprinkle with hazelnuts. Serve immediately.
Thermomix Method
  1. Prepare toffee hazelnuts as per conventional method.
  2. Prepare espresso cream by mixing cream, icing sugar and cooled espresso with butterfly insert 15 sec/speed 5 until soft peaks form.
  3. To assemble eclairs separate pastry strips into two groups. Pipe espresso cream on the flat side of one group and dip the top of the other group in melted chocolate. Sandwich the two pastries together and sprinkle hazelnuts. Serve immediately.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/chocolate-eclairs-with-espresso-cream-and-toffee-hazelnuts-gluten-free/