Ingredients: 

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For the Choux​

• 225g water

• 100g unsalted butter

• 5g caster sugar

• 5g salt

• 170g plain flour

• 265g whole eggs​​

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For the Black Garlic and Chocolate Ganache

• 200g dark chocolate 

• 200g thickened cream, chopped

• 25g Black Garlic, chopped

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For the Hazelnut Mousse

•  67g caster sugar

• 20g water

• 100g roasted hazelnuts

• 1 tsp vanilla

• 1/4 tsp salt

• 70g thickened cream

• 160g milk

• 250g chocolate, chopped

• 50g egg yolks

• 125g egg whites

• 2 tbsp sugar

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For decoration

• Flaky sea salt

• Chocolate strips

• Gold leaf 

 

Method:​

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• For the Mousse, combine the sugar and water in a pan and bring to a boil. Once boiling add the hazelnuts and stir. At first the sugar will crystallize, but continue stirring until the sugar remelts and becomes a beautiful golden colour. This can sometimes take a while so be patient. Once the hazelnuts are completely covered, mix in the salt and vanilla then transfer to a sheet of baking paper and allow to cool. 

• Once cooled, place into a blender and start to blend. When the hazelnuts are slightly crushed take out 1 tbsp of the mixture and set aside. Then continue to blend the rest of the mixture until it becomes a smooth liquid. Set aside.

• Heat the thickened cream and milk in a saucepan until steaming, not boiling. Then quickly remove from the heat and pour over the chopped chocolate. Allow to sit for 5 minutes and then blend with and immersion blender until completely smooth. Add your egg yolks and hazelnut mixture then continue to blend until silky. 

• In the bowl of a stand mixer, add in your egg whites and on medium speed whisk until foamy.  Once foamy add the sugar and continue to whisk until stiff peaks form. 

• Fold the chocolate and hazelnut mixture into the meringue in 3 separate parts, making sure to be careful as to not pop the bubbles. Set aside in the fridge to set. 

• Preheat the oven to 160°C, fan off.

• To make the choux, combine the water, butter, sugar and salt in a saucepan. Bring to a rapid boil before adding in the plain flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.

• Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.

• Once the steam has completely disappeared, start adding in the eggs, a little bit at a time, and mix until the dough comes together to a silky, shiny batter.

• Fill the choux into your piping bag, fitted with the appropriate nozzle before piping into shape and baking.

• Bake for at least 45 – 50 minutes before opening the oven door. The tops of the eclairs should be golden but not burnt.

• For the Ganache, heat your cream over medium heat until steaming, not boiling. Pour the hot cream over the chocolate and Black Garlic and allow to sit for 5 minutes. Then blend with an immersion blender until completely smooth. 

• To assemble, poke three holes into the bottom of the choux pastries. Place your mousse into a piping bag and carefully pipe the mixture into the choux through the holes. Once filled, dip the top of your eclairs into the chocolate ganache. Sit the eclairs right side up and then immediately sprinkle with the salt. Using the hazelnuts you set aside, sprinkle them over the eclairs as well. To finish, place the chocolate strips on top and use a brush to place on a few pieces of gold leaf. Enjoy!