Eclairs with chocolate hazelnut filling

Preheat the oven to 200ºC.

Bring 150 ml water to the boil with the butter and a pinch of salt. Add the flour and keep stirring until a dough ball forms.

Take the pan from the heat source. Mix the eggs one by one through the dough with a mixer and continue to beat until the dough is shiny and falls into pieces of the whisk.

Fill the piping bag with the dough and spray stripes of about 10 cm long with at least 5 cm spacing on the baking sheet.

Put the baking sheet in the middle of the oven and bake the eclairs, without opening the oven in between, until golden brown and done in about 25 minutes. Allow the eclairs to cool on a grid and clean the piping bag.

Cut or cut the eclairs horizontally. Spoon the chocolate mousse into the piping bag and spray the filling onto the underside of the eclairs. Sprinkle with half of the nuts and place the top of the eclairs on top.

Make the coffee powder with 2 tablespoons of boiling water and stir in the icing sugar into a firm glaze. Brush the eclairs with the glaze and sprinkle with the rest of the nuts.