Hazelnut Praline Éclairs are an indulgent French pastry with layers of crispy, airy choux pastry, creamy hazelnut praline filling, and a glossy hazelnut glaze. This delightful treat takes a little time and effort to perfect, but the result is a rich, delicious dessert that will impress anyone who takes a bite. In this article, we’ll guide you through the process of creating these decadent éclairs, from scratch, with detailed instructions, variations, and tips.
What Are Hazelnut Praline Éclairs?
Hazelnut Praline Éclairs are a gourmet version of the classic French éclair, which is traditionally filled with vanilla cream. The twist in this recipe comes from the hazelnut praline filling and glaze, giving the éclair a nutty, caramelized flavor that perfectly balances the light and crisp pastry shell. The creamy filling is rich, smooth, and flavored with hazelnut praline paste, while the glaze adds a sweet, nutty finish that will make your taste buds dance.
Origin of the Recipe
The éclair is a beloved pastry with French roots, first created in the 19th century. Its name, “éclair,” comes from the French word for lightning, as the pastry is said to be eaten quickly, just like a flash of lightning. Traditionally filled with a custard or whipped cream, the éclair has evolved over the years with various creative fillings and toppings.
The addition of hazelnut praline is a more modern twist, inspired by the popularity of hazelnuts in French desserts and the growing trend of nut-based fillings. Combining the smoothness of the cream with the nutty, caramelized sweetness of praline results in a truly luxurious éclair that is perfect for special occasions.
Ingredients for Hazelnut Praline Éclairs
To make these Hazelnut Praline Éclairs, you’ll need several components, each contributing to the final delicious result:
1. Choux Pastry (Éclair Shells)
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- 8 tbsp (115 g) unsalted butter, cubed
- 1 tsp sugar
- ½ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temperature)
2. Hazelnut Praline Paste
- 1 cup (130 g) toasted hazelnuts (skins removed)
- ½ cup (100 g) sugar
- Pinch of salt
3. Hazelnut Praline Pastry Cream (Filling)
- 2 cups (500 ml) milk
- 4 egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 2 tbsp butter
- ½ cup (120 g) hazelnut praline paste
- Optional: 50 ml heavy cream (whipped & folded in for a mousseline texture)
4. Hazelnut Glaze (Topping)
- ½ cup (100 g) white chocolate
- 2 tbsp hazelnut praline paste
- 1–2 tbsp heavy cream (to adjust texture)
5. Optional Garnish:
- Crushed caramelized hazelnuts for decoration (optional)
- Gold leaf or cocoa nibs (optional)
Step-by-Step Directions and Preparation Method
1. Making the Choux Pastry (Éclair Shells)
The base of the éclairs is made from choux pastry, a delicate, light dough that puffs up beautifully when baked. Follow these steps to make perfect choux pastry:
- Preheat the Oven: Set your oven to 375°F / 190°C and line a baking tray with parchment paper.
- Heat the Liquids: In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
- Add the Flour: Quickly add the flour to the boiling liquid, stirring vigorously with a wooden spoon or spatula until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.
- Cool the Dough: Transfer the dough to a bowl and allow it to cool for about 5 minutes.
- Add Eggs: Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and pipeable.
- Pipe the Shells: Using a piping bag with a 1–1.5 cm round tip, pipe 4–5 inch (10–12 cm) lines onto the prepared baking tray.
- Bake: Mist the dough lightly with water and bake for 25-30 minutes, until the éclairs are puffed and golden brown.
- Cool the Pastry: Once baked, turn off the oven, crack the door slightly, and let the éclairs dry out for 10 minutes before cooling completely on a wire rack.
2. Making Hazelnut Praline Paste
This rich, caramelized paste is the heart of the hazelnut flavor in your éclairs. Here’s how to make it:
- Make Dry Caramel: Heat the sugar in a pan over medium heat until it melts and turns amber-colored.
- Add Hazelnuts: Stir in the toasted hazelnuts, then pour the mixture onto parchment paper to harden.
- Blend the Praline: Once cooled, break the caramelized hazelnuts into smaller pieces and blend them in a food processor until you achieve a smooth paste. This can take 5-8 minutes.
- Store: Keep the praline paste in an airtight container until needed, or use store-bought praline paste if you prefer.
3. Making Hazelnut Praline Pastry Cream
This silky smooth filling combines the richness of hazelnut praline with traditional pastry cream. Follow these steps:
- Whisk the Yolk Mixture: In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
- Heat the Milk: Heat the milk in a saucepan over medium heat until it’s just below boiling.
- Combine the Mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Thicken the Cream: Return the mixture to the pot and cook, stirring constantly, until it thickens into a creamy custard.
- Finish the Cream: Remove from heat and stir in the butter and hazelnut praline paste. Let the cream cool completely.
- Optional Mousseline Texture: For a lighter, mousse-like filling, fold in whipped heavy cream before using.
4. Making Hazelnut Glaze
The glaze adds a glossy, nutty finish to the éclairs. Here’s how to make it:
- Melt the Chocolate: Gently melt the white chocolate over a double boiler or in the microwave, stirring occasionally.
- Add Praline Paste: Stir in the hazelnut praline paste until smooth.
- Adjust Consistency: Add 1–2 tablespoons of heavy cream to adjust the texture of the glaze. It should be thick enough to coat the éclairs without dripping too much.
5. Assembling the Hazelnut Praline Éclairs
Now that you have all the components ready, it’s time to assemble the éclairs:
- Prepare the Shells: Once the choux pastry shells have cooled completely, poke 2-3 small holes at the bottom of each shell or slice them lengthwise.
- Fill the Eclairs: Using a narrow piping tip, fill each éclair with the hazelnut praline pastry cream until full.
- Apply the Glaze: Dip the top of each éclair in the hazelnut glaze or spread the glaze with a spatula.
- Garnish: Optionally, garnish with crushed caramelized hazelnuts, gold leaf, or cocoa nibs for extra elegance.
- Chill: Refrigerate the filled éclairs for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations for Hazelnut Praline Éclairs
- For extra richness, swap the white chocolate glaze with a gianduja glaze (hazelnut chocolate).
- If you prefer a lighter filling, you can replace half of the hazelnut praline pastry cream with whipped hazelnut chantilly cream.
- Hazelnut-Coffee Éclairs: Add a small amount of espresso powder to the pastry cream for a delightful hazelnut-coffee twist.
- Storage: Filled éclairs should be consumed within 2 days, as the cream can make the choux pastry soggy. However, the shells alone can be frozen for up to 1 month and filled later.
Frequently Asked Questions (FAQs)
Can I make the choux pastry in advance?
Yes, you can make the choux pastry ahead of time. Bake the éclairs, cool them, and store them in an airtight container for up to 2 days. Fill them just before serving for the best texture.
Can I use store-bought praline paste?
Absolutely! If you’re short on time, store-bought praline paste will work perfectly. Just ensure it’s of good quality.
Can I freeze the filled éclairs?
It’s best to freeze the pastry shells without the filling or glaze. The
filled éclairs will last in the fridge for up to 2 days but freezing them once filled can cause the filling to lose texture.
Conclusion
Making Hazelnut Praline Éclairs from scratch may seem like a challenge, but with these detailed instructions, you’ll be able to create a luxurious dessert that rivals any bakery. From the crisp choux pastry to the rich hazelnut praline filling and glaze, each component of this recipe comes together to create a decadent treat that will impress your guests and satisfy your sweet tooth. Whether you’re making them for a special occasion or simply treating yourself, Hazelnut Praline Éclairs are a perfect way to indulge in the finest French pastry.
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