Nutella éclairs for World Nutella Day

Nutella eclair for World Nutella Day February 5th on eatlivetravelwrite.comHappy “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.

World Nutella Day logo on eatlivetravelwrite.comIt’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.

Nutella eclairs on

Yield: 20-24 depending on your piping skills

Nutella éclairs

Nutella éclairs

Éclairs filled with Nutella crème pâtissière for World Nutella Day 2016. Or, anytime...

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:

  1. Preheat oven to 375˚F/ 180˚C.
  2. Prepare two baking trays with parchment paper.
  3. Bring the water, butter and salt to the boil in a heavy pot.
  4. Reduce the heat to medium-low and add all the flour at once.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat with the third and fourth egg.
  9. 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.
  10. Leave about 5 cm (2 inches) space in between each strip to allow them room to puff.
  11. The ends of your éclairs might have peaks on top - use your finger dipped in water to smooth these over.
  12. 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.
  13. Remove from the oven and transfer the éclairs to a cooling rack.

Meanwhile, make the crème pâtissière:

  1. In a small saucepan, bring the milk, to a boil.
  2. In the meantime, whisk the egg yolks, sugar and cornstarch together in a heavy‐bottomed saucepan.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the mix to a cool bowl and continue to whisk gently to cool the mixture down.
  7. Once it’s not too hot stir in the Nutella, tablespoon by tablespoon.
  8. 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:

  1. 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)
  2. Remove the bowl from the heat or microwave and stir until smooth.

To assemble:

  1. Cut the éclairs in halves lengthwise. Make sure you keep the tops and bottoms together.
  2. Spoon the crème pâtissière into a piping bag fitted with a plain or a star tip.
  3. Pipe 3-4 mounds of the crème along the length of the éclair's bottom layer.
  4. Dip the tops in the chocolate glaze, shaking off excess chocolate before topping the filled bottom halves of the éclairs.
  5. Sprinkle with toasted, chopped hazelnuts.
  6. Refrigerate until the crème pâtissière firms up a little.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Nutella eclair for World Nutella Day on eatlivetravelwrite.comI 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?

Nutella eclair on

Keep Calm and Carry a Spoon

Follow the conversation online – check out @NutellaDay and #WorldNutellaDay on Twitter and get all your Nutella news at the World Nutella Day site.

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