Supplies
- Choux pastry
- 250 ml water
- 100 g butter
- 120 g flour
- 3 eggs
- Cream
- 250 g chestnut cream
- 100 g liquid cream
- 50 g candied chestnut chips
- Icing and garnishment
- 190 g icing sugar
- A little water
- A few lemon juice drops
- Yellow food colouring
- Yellow metallic food colouring powder
- 1 edible silver (or gold) leaf
Étapes
- In a saucepan, pour water and butter. Heat up to slightly simmering water and melted butter.
- Out of fire, add sieved flour and salt. Using a wooden spatula, vigorously beat until homogenous. Mixture should not stick to saucepan side.
- Add eggs one by one to get an elastic pastry.
- Pour into a pastry bag. Form and dispose 6-cm-long cylinders on parchment paper.
- Bake for 30 minutes at 180°C and finish by another 5 minutes baking with oven’s door ajar. Set
- eclairs aside on an oven shelf.
- Whisk refrigerated liquid cream into Chantilly cream and gently incorporate chestnut cream. Add some candied chestnut chips and set aside.
- Mix icing sugar, water and lemon juice until smooth. Add a few drops of liquid and metallic food colourings. Coat eclairs in icing.
- Split eclairs lengthwise and fill them in with chestnut cream preparation.
- End topping each éclair with a little piece of edible silver leaf.