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recipe image Chocolate and Chestnut Christmas Eclairs

Chocolate and Chestnut Christmas Eclairs

Chocolate and Chestnut Christmas Eclairs

Deliciously decadent chocolate and chestnut eclairs, that taste as good as they look!

Deliciously decadent chocolate and chestnut eclairs, that taste as good as they look!

  • Prep time
    30 minutes
  • Cooking time
    35 minutes
  • Servings
    8 portions
  • Difficulty
    Medium

Ingredients

Pastry
  • 150ml water
  • 55g Stork with butter
  • 65g plain flour, sieved
  • 2 eggs, medium, lightly whisked
Filling
  • 100g dark chocolate, melted
  • 284ml carton Elmlea Double, whipped
  • 200g unsweetened chestnut puree
Topping
  • 100g dark chocolate, melted
  • 50g white chocolate, melted

      Instructions

      how_make
      1. Put water and Stork in a medium saucepan and bring to the boil over a moderate heat. Remove from heat and immediately add flour. Beat with a wooden spoon for 2-3 minutes until mixture leaves sides of pan. Cool slightly.
      2. Gradually beat eggs into the mixture until no traces remain. Place mixture in a piping bag fitted with a large plain nozzle. Pipe 7.5cm (3 inch) lengths onto a baking sheet and bake in preheated oven 220°C, 200°C fan, Gas mark 7 for 15 minutes.
      3. Reduce heat to 190°C, 170°C fan, Gas mark 5 for a further 15-20 minutes. Make a slit in each and cool.
      4. For the filling, mix the melted chocolate with the chestnut puree. Fold in a tablespoon of the Elmlea and then fold in remaining Elmlea. When eclairs are cold fill with the chocolate mix.
      5. For the topping, spread the dark chocolate over the top of the eclairs and place the white chocolate in an icing bag fitted with a writing tube. Pipe lines over the dark chocolate and then use a skewer to draw through the chocolate to give a feathered effect. Allow to set.