Hazelnut Éclairs

Instructions

1. Preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat until butter is melted.
3. Remove from heat and add all the flour at once. Stir vigorously until dough forms a smooth ball and pulls away from pan sides.
4. Return to low heat and cook, stirring constantly, for 1-2 minutes to dry dough slightly.
5. Transfer dough to a stand mixer bowl with paddle attachment; cool 5 minutes.
6. Beat in eggs one at a time, fully incorporating each before adding the next, until dough is smooth and glossy and falls from paddle in thick ribbons.
7. Pipe 4-inch long éclairs onto baking sheets using a piping bag fitted with a large round tip, spacing 2 inches apart.
8. Lightly spray or brush éclairs with water. Bake 10 minutes at 400°F (205°C). Without opening oven, reduce heat to 350°F (175°C), and bake 15-20 minutes until golden and puffed.
9. Turn off oven, leave éclairs inside with door slightly open for 10 minutes to dry centers. Cool completely on wire racks.
10. For hazelnut pastry cream, heat milk with vanilla bean seeds and pod to just boiling. Remove from heat; steep 10 minutes. Remove and discard pod.
11. Whisk egg yolks, sugar, and cornstarch until smooth.
12. Gradually whisk warm milk into egg mixture to temper eggs.
13. Return mixture to saucepan; cook over medium heat, stirring constantly, until thick and 175°F (79°C). Remove from heat.
14. Stir in hazelnut paste until smooth. Cover with plastic wrap pressed to surface and chill at least 1 hour.
15. To make glaze, heat cream to simmer. Pour over chopped chocolate, let stand 1 minute, then stir until smooth. Stir in butter until glossy.
16. Cut small slit in each éclair and fill with chilled hazelnut pastry cream using piping bag with small tip.
17. Dip tops of filled éclairs briefly into chocolate glaze; let excess drip off. Place on wire racks until glaze sets.
18. Serve chilled or at room temperature.