Nutella Éclairs with Hazelnut Glaze
Classic French éclairs filled with whipped Nutella cream and topped with glossy chocolate-hazelnut glaze. These elegant pastries combine the delicate crispness of pâte à choux with rich, creamy filling and sophisticated chocolate coating. Perfect for special occasions, dinner parties, or when you want to impress with homemade French pastry. This version the traditional éclair by incorporating hazelnut throughout—in the filling, glaze, and toasted garnish—creating a cohesive flavor profile that chocolate-hazelnut lovers will adore. The multi-step technique requires patience but rewards you with restaurant-quality results.
Ingredients
- 3 cup tablespoon, all-purpose flour
- 2 teaspoon sugar
- ½ teaspoon sea salt
- 1 cup water
- ½ cup unsalted butter
- 4 eggs
- ¾ cup Nutella or chocolate-hazelnut spreadhazelnut butter mixed with chocolate powder3:2veganadds dairy
texture varies, may need to thin glaze
Full guide → - 1 ½ cup heavy whipping cream
- ¼ teaspoon sea salt
- 3 tablespoon Nutella or chocolate-hazelnut spreadhazelnut butter mixed with chocolate powder3:2veganadds dairy
texture varies, may need to thin glaze
Full guide → - 2 ounce bittersweet chocolate
- 1 tablespoon unsalted butter
- ½ cup heavy whipping cream
- ¼ cup toasted hazelnuts, finely chopped, true
Instructions
- 1
Whisk together flour, sugar, and salt in a small bowl.
- 2
Heat water and butter in a medium saucepan over medium heat until butter melts and mixture simmers.
- 3
Remove from heat and stir in flour mixture vigorously with a wooden spoon until a smooth mass forms.
- 4
Return pan to low heat and cook for 1 1/2 to 2 minutes, stirring constantly to prevent scorching.
- 5
Remove from heat and cool for 5 minutes.
- 6
Add one egg and mix vigorously until incorporated; mixture will appear curdled but will smooth out.
- 7
Add remaining eggs one at a time, beating well after each addition, until pâte à choux is smooth and shiny.
- 8
Beat vigorously for a few seconds after final egg is incorporated.
- 9
Preheat oven to 400°F and line two baking sheets with parchment paper.
- 10
Spoon pâte à choux into a pastry bag fitted with a 3/4-inch plain tip.
- 11
Pipe batons about 3/4 inches wide and 4 inches long, leaving 1 to 1 1/2 inches between them, holding tip at 45-degree angle.
- 12
Bake for 15 minutes, then lower oven temperature to 375°F and bake for another 15 minutes.
- 13
Prick each shell several times near the bottom along one side with a paring knife.
- 14
Return shells to oven and bake for another 10 minutes to dry out insides.
- 15
Cool shells to room temperature on baking sheet or wire rack.
- 16
Beat Nutella, 1/2 cup cream, and salt on medium speed until smooth and creamy.
- 17
Switch to whisk attachment and whisk in remaining cream until thick, firm peaks form.
- 18
In a shallow bowl, combine Nutella, chocolate, and butter.
- 19
Heat 1/2 cup cream in a small saucepan over medium heat until simmering.
- 20
Pour hot cream over chocolate mixture and let stand for 1 minute.
- 21
Whisk until chocolate melts and mixture is smooth.
- 22
Cut cooled éclair shells in half horizontally.
- 23
Spoon filling into each bottom half.
- 24
Dip top halves in glaze, allowing excess to drip off.
- 25
Place glazed top on filled bottom.
- 26
Sprinkle chopped hazelnuts over éclairs while glaze is still soft.
- 27
Refrigerate for about 10 minutes to set glaze, then serve.
Tips
After adding each egg to the pâte à choux, the mixture will look curdled and separated—this is normal. Keep mixing and it will come together into a smooth batter.
For best results, let cooled éclairs rest at room temperature for 15 minutes before serving; this allows the flavors to meld and the texture to set properly.
You can prepare the pastry shells up to 2 days ahead and store them in an airtight container. Fill and glaze just before serving for maximum crispness.
Good to Know
Unfilled pastry shells keep in an airtight container for up to 2 days. Filled and glazed éclairs refrigerate covered loosely with plastic wrap for up to 1 day.
Prepare pastry shells up to 2 days ahead; store in airtight container. Make filling and glaze no more than 4 hours ahead and refrigerate separately. Assemble and glaze just before serving for best texture.
Serve at room temperature 15 minutes after glazing to allow glaze to set and flavors to develop. Serve as dessert after a meal or as an elegant afternoon pastry with coffee or tea.
Common Mistakes
Add eggs one at a time and mix completely after each; adding too quickly or rushing incorporation prevents emulsification and results in grainy batter.
Do not open the oven door during the first 15 minutes of baking to avoid sudden temperature drops that cause shells to collapse.
Prick shells to release steam; skipping this step traps moisture inside and prevents shells from becoming crispy.
Do not omit the 5-minute cooling step after cooking the pâte à choux; adding eggs to mixture that is too hot will cook them prematurely.
Substitutions
Dairy-Free Swaps
Vegan Options
texture varies, may need to thin glaze
Full guide →General Alternatives
FAQ
Can I make éclairs ahead of time?
Yes. Bake unfilled shells up to 2 days ahead and store in an airtight container. Prepare filling and glaze up to 4 hours ahead. Fill and glaze within 2 hours of serving for best crispness, though you can refrigerate assembled éclairs for up to 1 day.
What if my pâte à choux doesn't come together smoothly?
This usually means eggs were added to mixture that was too hot, cooking them. Always cool the dough for 5 minutes before adding eggs, and mix each egg completely before adding the next. The mixture will look curdled at first—keep mixing and it will smooth out.
How long do filled éclairs keep, and can I freeze them?
Filled éclairs keep refrigerated for up to 1 day. Unfilled shells freeze well for up to 3 months in an airtight container; refresh in a 325°F oven for 5 minutes before filling. Do not freeze filled éclairs as the glaze and cream will not thaw evenly.