Chocolate Eclairs with Espresso Cream and Toffee Hazelnuts Gluten Free

Description:

Ingredients:

Gluten Free Choux Pastry:
150g water
50g milk
100g butter
Pinch of sea salt
150g plain gluten free flour
4 eggs

Toffee Hazelnuts:
3 tbs caster sugar
100g hazelnuts

Espresso Cream:
250ml thickened cream
60g icing sugar, sifted
2 tbs or 50g cooled espresso

100g 70% cocoa dark chocolate, melted