Article featured image
Yum
Your favorite chocolate-hazelnut spread just merged forces with your favorite French pastry.

“No, I don’t want an éclair,” you said, in your worst nightmare ever. Thankfully, there’s a cookbook remedy to ensure you never experience this unlikely interaction again. Food writer Charity Ferreira’s collection of éclair recipes was influenced by desserts around the world that all translate splendidly into the custard-filled pastry we all know and love. Ever wish your éclair was filled with Nutella instead of plain old regular delicious pastry cream? Now’s the time! 

This simple, fluffy chocolate-hazelnut filling whips up easily and can be stored for up to a day in the refrigerator. Whisk it to thicken, if necessary, before filling your éclairs.

Reprinted with permission from Mon Cher Éclairs