Defrost the croissants at room temperature for 30 minutes. Place the croissant in the ring. Bake the croissants for 17 minutes at 180°C (350°F). Leave to cool.
Step 2
Whip the cream with the Nutella, mascarpone, and sugar.
Step 3
Crush the roasted hazelnuts and add to the melted chocolate. Cover the top of the éclair with the icing.
Step 4
Fill the croissants with the cream from underneath or by cutting the eclair in half and piping the cream onto the side of the croissant. Add the chocolate shavings.
