Choc Hazelnut Eclairs

Makes 16, Prep 35 mins, Cook 23 mins

100g unsalted butter,

finely chopped 1 cup water 1 cup plain flour 4 eggs 200g Dark Choc Melts, melted ½ cup chopped, skinless

hazelnuts, toasted

CHOC HAZELNUT CREAM

1/ cup chocolate hazelnut spread 3 1½ cups thickened cream, whipped

1 Grease and line two large oven trays with baking paper. 2 Melt butter in water in a large saucepan over a medium heat. Bring to boil. Remove from heat. Add flour all at once. Vigorously stir with a wooden spoon until mixture forms a ball. Return pan to a low heat. Stir for 2 minutes. 3 Transfer hot dough to small bowl of an electric mixer. Beat in eggs, one at a time. Continue to beat until smooth and glossy. Spoon into a piping bag fitted with a 2cm plain nozzle. Pipe 8cm lengths, 5cm apart, on prepared trays. Gently brush tops with water. 4 Cook in a very hot oven (220C) for about 20 minutes, or until golden and puffed. Remove. Cool on trays for 5 minutes. 5 Using kitchen scissors, cut eclairs in half lengthways. Using your fingers, carefully remove and discard any soft dough from halves. Place cut-side up on same oven trays. 6 Return to very hot oven for a further 3 minutes, or until crisp. Cool on trays. 7 One at a time, dip eclair tops in chocolate. Sprinkle over nuts. Stand until set. 8 To make cream, fold hazelnut spread into cream. 9 Spoon cream onto bases of eclairs (about 2 tblsps). Replace tops. Serve.

TIP Filled eclairs can be made up to several hours ahead. Keep in an airtight container in the fridge.