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Ferrero Rocher Éclair
A crisp, airy choux pastry filled with pure Nutella and finished with a silky milk chocolate glaze coated in crunchy roasted hazelnuts.
Contains Egg
Total Time
2 hours
Servings
4–5 éclairs

Ingredients

  • 65g water
  • 65g milk
  • 50g unsalted butter
  • ½ tsp sugar
  • ¼ tsp salt
  • 75g all-purpose flour
  • 2 large eggs
  • 125–150g Nutella
  • 100g milk chocolate
  • 40g roasted hazelnuts, finely crushed

Procedure

Heat the water, milk, butter, sugar, and salt until the butter has melted and the mixture just begins to boil.
Add the flour all at once and cook until a smooth dough forms and pulls away from the pan.
Cool slightly, then beat in the eggs one at a time until smooth and glossy.
Pipe 5–6 inch éclairs and bake until puffed, golden, and crisp. Cool completely.
Fill with Nutella.
Dip the tops in melted milk chocolate and immediately coat with crushed roasted hazelnuts.
Let the chocolate set before serving.

Recipe Notes

• Bake the éclairs until deeply golden to prevent collapsing.

• Roast the hazelnuts before crushing for the best flavour.

• Best enjoyed the same day for maximum crispness.

• Store unfilled shells airtight and fill just before serving.