Hazelnut Eclairs

Recipe

ingredients	preparation
82g water 82g Whole milk 74g butter 5g granulated sugar 2g sea salt 90g flour 164g whole eggs	Boil the milk, water, butter, sea salt, & sugar. Add the flour and keep the heat on for a bit to make it dry. Transfer in a mixing bowl and add the eggs progressively. Pipe on a silpain in eclair shape. Bake at 160° C for 20 to 25 minutes then switch. Add 5 to 10 minutes if necessary.

ingredients	preparation
470g egg whites 680g granulated sugar 1190g butter 5g Vanilla 275g Nut Butters - Hazelnut Butter - Six 6.5# can	Combine the sugar and egg whites over a bain marie, whisking gently continuously until the mixture reaches 60° C. Transfer the egg white mixture into the bowl of a Kitchen Aid mixer fitted with the whip; whip on high speed until a fluffy, medium peak meringue is formed. Add the vanilla to the meringue and switch to a flat paddle. Meanwhile cream the American Almond® hazelnut butter and the unsalted butter together. Add the creamed butter to the meringue and stir until a homogeneous buttercream is formed. Pipe into eclairs. Glaze finished hazelnut eclairs as desired and top with whole hazelnuts.

ingredients

preparation

Combine the sugar and egg whites over a bain marie, whisking gently continuously until the mixture reaches 60° C.
Transfer the egg white mixture into the bowl of a Kitchen Aid mixer fitted with the whip; whip on high speed until a fluffy, medium peak meringue is formed.
Add the vanilla to the meringue and switch to a flat paddle.
Meanwhile cream the American Almond® hazelnut butter and the unsalted butter together.
Add the creamed butter to the meringue and stir until a homogeneous buttercream is formed.
Pipe into eclairs.
Glaze finished hazelnut eclairs as desired and top with whole hazelnuts.