Giant Ferrero Rocher éclair to share
- Serves 8-10
- Hands-on time 30 min, plus cooling
The award for the biggest, best pastry goes to our giant Ferrero Rocher éclair. This showstopper serves 8-10 and makes a magical Christmas dessert.
If you love a massive version of a favourite chocolate treat, check out our giant Twix tart recipe, too.
- Vegetarian recipes
- 48.3g (25.8g saturated)
- 24.2g (13.8g sugars)
For the choux pastry
- 125g plain flour
- 90ml whole milk
- 80g unsalted butter, cut into 1cm cubes
- 2 tsp caster sugar
- 1 tsp salt
- 3 medium free-range eggs, lightly beaten (you may need an extra one)
For the filling
- 500ml double or whipping cream
- 12 Ferrero Rocher balls, roughly chopped
For the topping
- 100g milk or dark chocolate, melted in a bowl set over a pan of barely simmering water, or in short bursts in a microwave
- 50g blanched hazelnuts, toasted in a dry pan and roughly chopped, to decorate
- Heat the oven to 200ºC fan/gas 7. Line a large baking sheet with baking paper. Sift the flour twice into a mixing bowl, then set beside the hob. Put the milk, butter, sugar, salt and 90ml water in a small saucepan over a low heat, stirring until the sugar dissolves and the butter melts (don’t let it bubble). Once the butter is fully melted, turn the heat up to high and bring to a rolling boil. As soon as the butter gathers in the middle of the pan, remove from the heat and add all the flour. Quickly stir the mixture to fully incorporate the flour, then return to a low heat and cook, stirring constantly, for 2 minutes.
- Transfer the dough to a stand mixer fitted with the paddle attachment, then mix on low speed for 3-4 minutes until the dough is no longer hot but still warm to the touch. (Or beat with an electric hand mixer or with a wooden spoon and elbow grease.)
- Add about half the beaten eggs, then increase the mixer speed to medium and beat until fully incorporated. Gradually add the remaining beaten eggs until the mixture is thick and shiny and drops off a spoon when tapped lightly on the side of the pan (you may not need all the egg). If it clings, beat in another lightly beaten egg, 1 tsp at a time, to get the right consistency.
- Scoop the choux paste into a large piping bag, then snip the end so you have a hole about 4cm in diameter. Pipe a long sausage shape of choux onto the prepared tray, about 35cm long, then bake for 25 minutes. Turn the temperature down to 170°C fan/gas 5 and bake for 15-20 minutes more until well risen, golden and crisp. Set aside to cool (see Make Ahead).
- When ready to assemble, whip the cream for the filling to soft peaks, then stir in the chopped Ferrero Rocher. Slice the éclair in half horizontally and fill the bottom half with the cream mixture, then put the top back on. Drizzle the melted chocolate over the top of the éclair, then sprinkle with toasted hazelnuts to serve.
Don’t waste it: Pipe any leftover choux paste into small balls on a lightly oiled tray. Bake for 15-20 minutes until crisp and golden. Cool completely, then freeze in bags for up to 1 month for an easy last-minute dessert or canapé.
Easy swaps: Swap the Ferrero Rocher for Ferrero Raffaello, then top with melted white chocolate instead of milk/dark and toasted coconut for a white Christmas twist.
Once assembled the éclair is best eaten straightaway, but you can freeze the baked, cooled choux pastry for up to 1 month. Defrost at room temperature, then refresh in a 150°C fan/gas 3½ oven for about 10 minutes.
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