Chocolate and Chestnut Christmas Eclairs
Deliciously decadent chocolate and chestnut eclairs, that taste as good as they look!
Cooking time35 minutes
Prep time30 minutes
Servings8 portions
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
Nutritional facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
how_make
- 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.
- 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.
- Reduce heat to 190°C, 170°C fan, Gas mark 5 for a further 15-20 minutes. Make a slit in each and cool.
- 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.
- 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.
