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 and add the butter. Rub in to form breadcrumbs. Bring together to a dough and place between two sheets of clingfilm Roll out to 1mm thick and slice into 8 rectangles 10cm long and 1.5cm wide. Freeze until needed.

Make the choux pastry bu putting the butter, salt, sugar and water in a pan over a medium heat and stirring to melted. Bring to a rolling boil. Remove from the heat and tip in the flour. Beat until incorporated, then return to the heat and cook for 1-2 minutes, beating, until it leaves the side of the pan. Remove from the heat and tip into a mixing bowl. Beat for a few minutes to cool. Add the egg a little at a time, mixing to ensure it is fully incorporated before adding more. Add enough egg for the dough to form a smooth shiny paste that falls from a spatula after 5 seconds. Transfer the paste to a piping bag fitted with a 1cm plain piping nozzle. Pipe 10cm lengths spaced well apart on a lined baking tray. Top with a rectangle of craquelin. Bake 220C 10 minutes, then 180C for 15 minutes. Piece and return to the oven to dry out for 5 minutes. Remove and place on a wire rack to cool.

Whilst the choux is baking and cooling, put the hazelnuts in a frying pan over a medium heat and toast until lightly browned. Meanwhile, heat the sugar gently, without stirring, in a pan to melted, then boil to an amber caramel. Add the nuts to the caramel, stir to combine then immediately pour onto a piece of baking paper. Leave to cool.

Make the crème patisserie by putting the milk and vanilla in a pan and heat to just simmering. Meanwhile whisk the egg yolk and sugar to light and pale and add the cornflour. Slowly pour the milk into the egg yolk mixture whilst whisking. Return to the pan and stir over a medium heat to thickened. Stir in the butter. Remove and pour into  a bowl with a piece of clingfilm pressed onto the surface. Leave to cool then chill until needed. 

Break the cooled praline into a small food processor or coffee grinder with a pinch of salt and process to a powder. Remove the creme patisserie from the fridge and beat to loosen. Add the praline powder. Whisk the cream to soft peaks and fold one third into the custard mixture to break it down, then fold in the rest of the cream. Transfer to a piping bag fitted with a 1cm star nozzle.

Cut the choux in half horizontally using a sedated knife and pipe the custard on the inside. Sandwich with the lid and dust with icing sugar before serving.