I LOVE NUTELLA! There, I’ve said it. Nutella is heaven on earth, the ambrosia, food of the Gods, the one last thing you want to taste before the apocalypse, the one you love more than your boyfriend, and if I’m dead, I want to be buried in a giant jar of nutella. I think it’s time for my first love to meet my second one, cream cheese frosting.
The combination of the cream cheese sourness with the amazing chocolatey hazelnut spread, and the soft choux pastry, ugh.. out of this world!
- 150 gr Flour
- 100 gr salted margarine
- 150 ml water
- 3 egg yolk
- 2 whole egg
The recipe is mine, but for the baking directions I copy pasted from this site.Feel free to use their recipe as well (they have an amazing pastry cream recipe for the filling, if you’re not into cream cheese frosting).
Line two baking sheets with parchment paper. Using a pencil and ruler, lightly mark eighteen 1-by-5-inch rectangles as templates for piping the éclairs. Fit a pastry bag with a medium (1/2- or 5/8-inch) round tip.
Preheat the oven to 425°F. In a medium saucepan, combine the milk, water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
Using a wooden spoon, stir in the flour and stir energetically over low heat until the dough is very thick and pulls away from the sides of the pan, about 3 minutes. Some of the moisture should evaporate.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then begin adding the eggs, one at a time. Stop and scrape down the sides of the bowl as needed. Once the eggs are all added, raise the speed to high speed and beat for 1 minute to add a little extra air to build structure.
Transfer some of the dough to the pastry bag. Carefully pipe tall strips of dough to fit the templates. The strips should be about 3/4 inch tall so that they rise sufficiently. When they are all piped, brush each éclair with egg wash using a pastry brush. Gently brush the back of a fork along each éclair to make grooves down the length of them. This helps them bake evenly. You can scrape up and re-pipe any mistakes, but they will not rise quite as well.
- Bake the dough for 15 minutes without disturbing. Turn off the oven and leave the éclairs inside until they are browned and feel light and hollow, 20 to 25 minutes longer. Immediately pierce each end of the éclairs with the large end of a chopstick to release the steam. Transfer the éclairs to wire racks and let cool completely.
Cream Cheese Frosting
- 75 gr cream cheese
- 20 gr icing sugar
- 75 gr whipping cream
Whip the cream, keep in refrigerator. Cream the cheese & sugar until light and fluffy. Fold the whip cream into the cream cheese.
Some of you may ask, why use the whipped cream cream cheese frosting, instead of the regular, most widely used, regular cream cheese that uses butter? The reason is because whipped cream gives the airy, fluffy, delicate taste to the frosting. It cuts back the sweetness also, so it won’t over powered the nutella. If you use the very sweet butter cream cheese frosting, all the flavors will just clash. Not good.
- as much nutella you want. Use microwave to warm the nutella until soft and more liquid, for easier application.
Piped the cream cheese frosting into the hollow center of the choux pastry. Spread the softened nutella on top of the eclairs, add sprinkles. They will taste better after refrigerated. If you can resist not eating them on the spot, that is.