Hazelnut Praline Cream Éclairs
Today's bake was one that was set as part of my bake off challenge quite a few years ago now. Choux pastry wouldn't be my pastry of choice to make as it can go wrong very easily and you can end up with flat soggy éclairs with just a bit too much egg having been added. I was very pleased that I somehow managed to channel my baking skills today and the pastry came out perfectly. Perhaps now I might be a bit less scared of making choux and embrace the opportunity to do so. Time will tell on whether these results are repeatable! Recipe - Makes 8 For the craqueline: 40g plain flour 40g caster sugar 30g butter, diced For the choux pastry: 25g butter 20g plain flour 15g strong white bread flour 1/4 tsp salt Pinch sugar 70ml water 1 egg, beaten For the hazelnut praline Cream: 25g hazelnuts 25g granulated sugar 1 egg yolk 110ml milk 12g cornflour 15g caster sugar 10g butter 90ml double cream Firstly, prepare the craqueline by putting the flour and sugar in a bowl an...
