Hazelnut Chocolate Eclair

For the Choux Pastry

1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2In a saucepan, bring water (1 cup) and butter to a boil. Stir in flour and mix until the dough forms a ball.

3Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs (4 large) one at a time until the mixture is smooth.

4Spoon the dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet.

5Bake for 25-30 minutes until golden brown and puffed. Let them cool completely.

For the Filling

1In a mixing bowl, whip the heavy cream (2 cups) with powdered sugar (½ cup) and vanilla extract (1 teaspoon) until stiff peaks form.

2Slice the cooled eclairs in half horizontally. Fill a piping bag with the whipped cream and pipe into the bottom half of each eclair.

3Place the top halves back on the filled eclairs.

For the Topping

1Melt the chocolate chips (½ cup) in a microwave-safe bowl in 30-second intervals until smooth.

2Dip the top of each eclair into the melted chocolate and sprinkle with crushed hazelnuts (½ cup).

Optional Garnish

1Garnish each eclair with a whole hazelnut.

2Refrigerate the eclairs for at least 30 minutes before serving to set the chocolate topping.