DessertRecipes

Eclairs with chestnut filling

by Adrian
written by Adrian 2K views

Finally dared to do one of our favourite desserts ourselves. The chestnut filling is nice in autumn but can replaced with any other seasonal fruit. Based on a recipe by Annemarie Wildeisen.

Eclairs with chestnut filling (12 pieces)

Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1.5 dl milk
  • 50g butter
  • 125g white flour
  • 3 medium eggs (approx 52g each)
  • 270g chestnut puree
  • vanilla sugar
  • 4 dl cream
  • Kirsch
  • 50g icing sugar
  • 100g dark chocolate (60% cocoa)

Instructions

1. Bring 1dl milk and 1dl water together with the butter to the boil. Remove the pan from the heat, add all the flour in one go and stir in vigorously.

2. Return the pan to the stove and continue stirring at medium heat until the dough is smooth and a dumpling has formed.

3. Continue strring the dumpling over medium heat for about 2 minutes until a white coating has formed on the bottom of the pan.

4. Pour the dough into a mixing bowl and stir in the eggs one by one.

5. Preheat the oven to 200 degrees.

6. fill the dough into a piping bag with a jagged nozzle of about 15 mm diameter.

7. cover a baking tray with baking paper and spray 12 sticks of approx. 10 cm length on it.

8. bake the eclairs on the second lowest rail for about 30 minutes until golden brown. Never open the oven. Then leave to cool on a grid.

9. Mix 120g chestnut puree with ½ dl milk.

10. Beat the cream for 30 seconds, then add the vanilla sugar and beat until stiff. Carefully fold into the chestnut puree, fill into a piping bag and chill.

11. Mix 150g chestnut puree with two tablespoons of Kirsch and fill into a piping bag.

12. Boil 50g icing sugar (without anti-clumping agent) with ½ dl water. Remove the pan from the heat. Add the chocolate broken into small pieces and leave to stand for 10 minutes until the chocolate has melted.

13. cut the eclairs in half horizontally. Spray the half of the chestnut cream mixture onto the lower halves. Spray the chestnut puree on top of it and then cover with the remaining chestnut cream mixture. Place the eclair lid on top, coat with the chocolate icing and keep cold until serving.