Baked eclairs

INGREDIENTS (for a 20×30 cm oven-proof dish)

800 ml STAMOU fresh cow’s milk
2 sachets of ready-made patisserie cream
250 ml cream

For the choux dough:
225 g flour
225 ml water
75 g butter
5 large eggs
4 tbsp espresso (hot)
A pinch of salt

For the topping:
250 g hazelnut chocolate spread
2 – 3 tbsp caramelized hazelnuts

METHOD

Place the water, salt, and butter in a saucepan and bring to a boil. Then add the flour, stirring with a wooden spoon until the mixture softens and comes off the sides of the pan.
Remove from heat and let the dough cool (5 minutes). Add the eggs, one at a time, beating with a whisk or a hand mixer.
Place the dough in a piping bag and spread it on two 20×30 cm baking tins lined with baking paper.
Bake at 190^oC for 10 minutes and then at 160^o for around 30 minutes.
Beat the milk with the ready-made patisserie cream in the mixer until it starts to thicken.
Beat the cream till stiff, and gently combine it with the patisserie cream using a spatula.
Place one of the layers of choux dough on the bottom of the oven-proof dish, dampen it with a little espresso, spread half of the patisserie cream on top and smooth the surface with a spatula.
Cover the surface with the other layer of choux dough, dampen it with the rest of the espresso and spread the rest of the cream over it.
Refrigerate for 1 hour.
Slightly heat the hazelnut chocolate spread in a bain-marie, and pour it over the dessert. Put the dessert back in the fridge for another 2-3 hours.
Sprinkle with caramelized hazelnuts and serve.