Coffee & hazelnut praliné éclairs (choux pastry)

After the tart, the galette des rois or the cookies, the coffee & hazelnut association (one of my favorites as you can imagine) is back in melting and crunchy eclairs. These are classic eclairs, choux pastry, pastry cream and fondant for the finish, but I added a streusel to accentuate the hazelnut flavor and give a different texture! Of course this step of the recipe is optional, you will also enjoy the simpler éclairs 😊
 
 

 
 Prep time : 1h10 + 45 minutes cooking
 For 12 éclairs :

 

Choux pastry :

 75g milk
 75g water
 1 pinch of salt
 1 pinch of sugar
 1 teaspoon of honey
 60g butter
 90g flour T55
 150g eggs (about 3 eggs)
 
 Heat the milk with the water, salt, sugar, honey and butter. When the butter is completely melted and the liquid is boiling, add the flour at once and mix well.
 
 

 
 Put the pan back on the heat and dry the dough for 2 minutes, stirring constantly a thin film should form on the bottom of the pan.
 
 

 
 Pour the dough into the bowl of the food processor and mix for a few minutes to cool.
 

 
 Gradually add the eggs, mixing well between each addition, until you obtain a satiny dough.
 
 

 
 Pipe the eclairs on a baking sheet, sprinkle with powdered sugar and bake in the preheated oven at 170°C static heat for about 35 minutes without opening the oven.
 
 

 
 Let cool.
 
 

 
 

Coffee & praliné pastry cream :

 150g whole milk
 150g full cream
 2 eggs
 40g sugar
 30g cornstarch
 30g butter
 90g espresso coffee
 160g hazelnut praliné
 
 Whisk the eggs with the sugar and cornstarch.
 Heat the milk with the cream. Pour half of the hot liquid over the eggs while stirring, then pour it back into the pan.
 
 

 
 Thicken over medium heat, whisking constantly. Then, off the heat, add the butter then the coffee and finally the hazelnut praline.
 
 

 

 

 
 When the cream is homogeneous, put a plastic wrap on it and let it cool in the refrigerator.
 
 

 
 

Hazelnut streusel :

 20g butter
 20g sugar
 20g flour
 20g hazelnut powder
 
 Mix the 4 ingredients, then place small pieces of dough on a baking sheet lined with parchment paper.
 
 

 

 
 Bake in the preheated oven at 180°C for about 10 minutes, the streusel should be golden brown.
 
 

 
 

Coffee fondant

 About 350 to 400g of white fondant
 Coffee extract (or a mixture of cane sugar syrup and instant coffee)
 
 Heat the fondant gently (be careful not to overheat it, it would lose its shine) without exceeding 37°C.
 
 

 
 Ice the eclairs, then place pieces of streusel on top. Let crystallize before enjoying!