Happy “World Nutella Day″ Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
It’s the TENTH anniversary of this auspicious day and my seventh year participating.
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake and last year I made a chocolate-hazelnut smoothie.
This year, I went classic. I’m a little bit obsessed with choux pastry right now (as in, it’s my FAVOURITE thing to make!) so I couldn’t go past an éclair. Filled with Nutella crème pâtissière and topped with a rich chocolate ganache and chopped, toasted hazelnuts.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
For the éclairs
- 250mls (1 cup) water
- 115g (1 stick/ 8 tablespoons) unsalted butter, cut into 4-6 small pieces
- pinch salt
- 150g (1 cup) all-purpose (plain) flour
- 4 large eggs at room temperature
For the crème pâtissière
- 500mls (2 cups) milk
- 3 egg yolks
- 50g (1/4 cup) sugar
- 40g cornstarch
- 4 tablespoons (80g) Nutella
For the ganache
- 125g semi sweet chocolate chips
- 57g (1/2 stick/ 4 tablespoons) unsalted butter
- 1 tablespoon light corn syrup or liquid glucose
- raw hazelnuts, toasted if you like and roughly chopped
To make the éclairs:
- Preheat oven to 375˚F/ 180˚C.
- Prepare two baking trays with parchment paper.
- Bring the water, butter and salt to the boil in a heavy pot.
- Reduce the heat to medium-low and add all the flour at once.
- Stir the dough vigorously with a wooden spoon - it will come together fairly quickly, but keep stirring over the low heat until it forms a smooth, shiny ball of dough. Altogether you will cook this flour mixture for about 2 minutes. There will be a slight crust on the bottom of the pan.
- Place the dough in a clean glass or metal bowl and use a wooden spoon to break up the mixture a little to release the steam. Keep doing this for a couple of minutes so the dough loses some of its heat.
- Add one egg and, using a wooden spoon, stir even more vigorously than before - don't worry, your dough will separate and look like it's ruined but have faith and continue to stir until it comes together again into a smooth shiny dough. Add the second egg and mix until the dough has come together again.
- Repeat with the third and fourth egg.
- Scrape the dough into a piping bag fitted with a star tip and, pipe the dough onto the baking trays in 10cm (4 inch) long thick strips.
- Leave about 5 cm (2 inches) space in between each strip to allow them room to puff.
- The ends of your éclairs might have peaks on top - use your finger dipped in water to smooth these over.
- Bake for 25 minutes, checking on the éclairs ½ way through the cook time to perhaps turn the trays from front to back to ensure even baking.
- Remove from the oven and transfer the éclairs to a cooling rack.
Meanwhile, make the crème pâtissière:
- In a small saucepan, bring the milk, to a boil.
- In the meantime, whisk the egg yolks, sugar and cornstarch together in a heavy‐bottomed saucepan.
- Once the milk has reached a boil, pour in a couple of teaspoons of the hot milk into the egg yolk mixture and whisk until combined.
- Pour in the rest of the hot milk and place the pan over medium heat, continuing to whisk vigorously until the mixture comes back to the boil.
- Continue to cook and whisk until the mixture starts to thicken slightly (it should coat the back of a wooden spoon) then remove from the heat.
- Transfer the mix to a cool bowl and continue to whisk gently to cool the mixture down.
- Once it’s not too hot stir in the Nutella, tablespoon by tablespoon.
- Allow the cream to come to room temperature then refrigerate, covered in cling film, until you are ready to use
Now, make the chocolate ganache:
- Place the chocolate, butter and corn syrup in a metal bowl, set over a pot of gently simmering water, stirring occasionally until melted (you can also melt this in a microwave at 50% heat, in 1-2 minute bursts of time until it’s melted)
- Remove the bowl from the heat or microwave and stir until smooth.
- Cut the éclairs in halves lengthwise. Make sure you keep the tops and bottoms together.
- Spoon the crème pâtissière into a piping bag fitted with a plain or a star tip.
- Pipe 3-4 mounds of the crème along the length of the éclair's bottom layer.
- Dip the tops in the chocolate glaze, shaking off excess chocolate before topping the filled bottom halves of the éclairs.
- Sprinkle with toasted, chopped hazelnuts.
- Refrigerate until the crème pâtissière firms up a little.
I was pretty happy with these, if I do say so myself! The choux pastry was crispy and light, the crème pâtissière was sweet but not cloyingly-so and the ganache was shiny and perfect. I made my neighbours very, very happy as I was testing this recipe!
Happy World Nutella Day! How will you celebrate?
Follow the conversation online – check out @NutellaDay and #WorldNutellaDay on Twitter and get all your Nutella news at the World Nutella Day site.