• 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


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