Bring a touch of French pâtisserie to your kitchen

Pastry:  

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• 250 ml water  

• 120 g white flour  

• 100 g unsalted butter, cut into cubes  

• ½ teaspoon salt  

• 1 ½ teaspoons white sugar  

• 4 large eggs, at room temperature  

Chocolate hazelnut filling:  

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• 200g Joy spread (Hazelnut chocolate)

• 200g mascarpone   

• 40g double cream

Instructions

Pastry:  

1. Preheat the oven to 350°C and cover baking sheet with parchment paper.

2. To a saucepan, add the water, butter, salt and sugar, then set on medium heat.  

3. Once it starts boiling, mix the flour with a wooden spoon and leave the pan on the heat. You'll need to mix vigorously.  

4. Once the dough forms a ball and starts to come away from the walls of the pan, remove it from the heat and let it to cool for 10 minutes. 

5. 5.Use an electric mixer to whisk one egg at a time into the cooled dough.  

6. The dough is ready when it's sticky, thick, and holds its shape well.  

7. Scoop the dough into a piping bag and pipe 12 éclairs onto the baking tray, spacing them about 5 cm apart and shaping them roughly 2.5 cm wide and 10 cm long.

8. Bake in the oven for a total of 45 minutes or until they're puffy and golden. After 35 minutes, open the oven door for a few seconds to let out steam. Then again at 40 minutes. Let them cool completely on the tray.  

Cream filling:  

1. Place mascarpone, double cream and Joy spread into a large bowl

2. Mix with a whisk until the spread fully mixed into the mascarpone

3. Fill the cream into a piping bag

Assemble:  

1. Cut the pastries in half lengthwise. 

2. Dip half of the pastries in the chocolate glaze. Leave the chocolate to set.  

3. The other half of the pastries should be filled with the cream.  

4. Put the chocolate-glazed pastries on top and serve.