Choux

1. Melt the water and butter in a pan, making sure the mixture does not boil
2. When well combined, add the flour and beat the mix to come together
3. Cook out the mixture on the heat till the mixture slightly changes in colour
4. Remove from the heat and beat the mixture a little more, realising some of the steam and heat from the dough
5. Slowly beat in the eggs one by one till the mixture is at a ‘dropping consistency’
6. Add the mix to a piping bag with an open medium-sized star nozzle
7. Pipe a single line of choux mix, 11cm long,  on a non-stick baking mat
8. Cook at 190 degrees for 12 minutes, then a further 8 minutes at 150 degrees.
9. After this time, create 2 small holes in the bottoms of the eclairs. Return to the oven for a further 5 minutes to finish the cooking process
10. Allow to fully cool before filling

Chocolate and hazelnut mousse

1. Beat the sugar and yolk together
2. Heat milk in a pan till warm, infuse with hazelnuts
3. Strain out the hazelnuts and add the milk mix to the yolk and sugar mixture
4. Return to pan and cook out the mixture
5. Pour the Creme anglaise over the chocolate and emulsify
6. Semi-whip the double cream
7. Fold the cream into the chocolate mixture
8. Set in the fridge till mousse consistency

Hazelnut praline

1. Roast nuts till golden, leave on a baking tray with a non-stick mat
2. Use the water and sugar to make a golden  caramel
3. Poor over the hazelnuts and allow to set
4. When set, blend till the mixture has turned into a smooth paste

To decorate

● Pipe the praline into the shell
● Pipe chocolate mousse into the shell
● Tempered chocolate mixed with nibbed roasted hazelnut to dip the eclair in
● Dust with gold lustre