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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
recipe image Chocolate and Chestnut Christmas Eclairs


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


  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.