Chestnut eclair made from
– choux pastry,
– chestnut cream pastry,
– white chestnut fondant.
Material used
– micro-perforated baking mat
– fluted tip
– pastry bag
– filling tip
– lightning bolt tines
Ingredients
Choux pastry
✔30g water
✔30g milk
✔35g flour
✔27g butter
✔Salt
✔1 teaspoon sugar
✔1 egg (depending on size)
Pastry cream
✔200g milk
✔30 g sugar
✔2 egg yolks
✔10 g cornstarch
✔15 g butter
✔1 capful of rum
✔90 g chestnut cream
Icing
✔55g white fondant
✔15g glucose
✔15g to 20g chestnut cream
The recipe
For 4 éclairs
Icing
✔55g white fondant
✔15g glucose
✔15g to 20g chestnut cream
Pour all the white fondant and glucose into the saucepan. Heat fondant to 60°C in double boiler. Add chestnut cream. Mix well. Pour onto a silicone tray and place in the freezer for a few hours.
Chestnut pastry cream
✔200g milk
✔30 g sugar
✔2 egg yolks
✔10 g cornflour
✔15 g butter
✔1 capful of rum
✔90 g chestnut cream
Heat the milk.
Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the pan. Stir until thickened. Add the chestnut cream and rum. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.
Choux pastry
✔30g water
✔30g milk
✔35g flour
✔27g butter
✔Salt
✔1 teaspoon sugar
✔1 egg (depending on size)
+powdered sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour mixture all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.
Assembly
Remove the crème pâtissière from the fridge. Loosen a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair.
Fill the eclairs with the crème pâtissière. Place the fondant on each éclair. I decorated the eclairs with a little edible gold leaf and a chestnut with a chocolate shell, topped with chestnut cream.
