Chocolate Dipped Hazelnut Éclairs

• 6 1/2 tbsp butter
• 1 cup all-purpose flour, plus 2 tbsp
• 4 None large eggs, lightly beaten
• None None Frangelico Filling
• 2/3 cup heavy cream
• 1/2 tbsp powdered sugar, sifted
• 9 oz cream cheese, softened
• 2 tbsp Frangelico
• 2 oz dark chocolate, finely chopped
• None None Chocolate Glaze
• 4 1/2 tbsp butter
• 4 oz dark chocolate, coarsely chopped
• 1/4 cup roasted hazelnuts, coarsely chopped

1. Preheat oven to 425u0b0F. Grease 2 baking trays.
2. Bring butter and 1/2 cup water to a boil. Add flour and beat with a wooden spoon until mixture comes away from base and sides of pan and forms a smooth ball. Transfer to a mixer and gradually beat in eggs until mixture becomes glossy. Transfer to a piping bag with a 1 inch plain tip.
3. Pipe 2 1/2 inch lengths of mixture, 1 inch apart, onto prepared trays. Bake for 10 mins. Reduce heat to 350u0b0F and bake for 10 mins, or until lightly browned. Split eclairs in 1/2 and remove any soft centers. Return to trays and bake for 5 mins, or until eclairs are dried out. Let cool.
4. Meanwhile, to make the filling, whip heavy cream and powdered sugar to soft peaks. Beat cream cheese and Frangelico until smooth. Fold in chocolate then whipped cream. Chill.
5. To make the chocolate glaze, combine butter and chocolate in a small saucepan. Stir over low heat until smooth.
6. Spoon filling into 12 eclair halves. Dip remaining halves into chocolate glaze and sprinkle with nuts. When glaze is firm, sandwich eclair halves together.

butter, flour, eggs, frangelico filling, heavy cream, powdered sugar, cream cheese, frangelico, chocolate, chocolate glaze, butter, chocolate, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/32528 (may not work)