Giant Ferrero Rocher éclair to share

Giant Ferrero Rocher éclair to share
  • Serves icon Serves 8-10
  • Time icon 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.

Nutrition: per serving

Calories
563kcals
Fat
48.3g (25.8g saturated)
Protein
74.7g
Carbohydrates
24.2g (13.8g sugars)
Fibre
1.1g
Salt
6.5g
Calories
563kcals
Fat
48.3g (25.8g saturated)
Protein
74.7g
Carbohydrates
24.2g (13.8g sugars)
Fibre
1.1g
Salt
6.5g

Ingredients

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

Method

  1. 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.
  2. 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.)
  3. 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.
  4. 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).
  5. 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.

delicious. tips

  1. 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.

  2. 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.

Recipe By

Jess Meyer, Jen Bedloe and Amanda James

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chocolate tarts, tortes and pies

Giant Wagon Wheel

This giant marshmallow and jam-filled biscuit is so much bigger and better than the Wagon...

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Giant Jaffa cake

Here’s a fun cake to serve at afternoon tea: a giant Jaffa cake complete with...

Save recipe icon Save recipe icon Save recipe

Chestnut recipes

Chocolate and chestnut éclairs

These choux pastry chocolate éclairs, filled with chestnut purée and drizzled with chocolate icing. are...

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Miso caramel banoffee éclairs

Ravinder Bhogal’s banoffee éclairs combine choux pastry, salted caramel and a fudgy chocolate topping into...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine