Chestnut chocolate eclairs
Learn how to make these light and delicious chestnut chocolate eclairs. Smooth chestnut chocolate cream is wrapped in fluffy puffed choux pastry. A layer of dark chocolate ganache makes it the perfect fancy dessert.
Equipment
- 1 medium saucepan
- 1 spatula
- 1 hand or stand mixer
- 1 large mixing bowl
- 2 baking sheets
- Blender or food processor
- Parchment paper
- 2 piping bags or quart-sized Ziploc bags
Ingredients
Choux pastry (for 15 eclairs)
- 1/2 cup (113g) unsalted butter, cut into 8 pieces
- 1/2 cup (120g) water
- 1/2 cup (120g) 2% or whole milk
- 1/4 tsp salt
- 2 tsp granulated sugar
- 1 cup (125g) all purpose flour
- 4 eggs
Chestnut chocolate cream filling (for 15 eclairs)
- 10 oz roasted chestnuts
- 1/2 cup Nutella
- 3 tbsp milk
- 1 1/2 cup (360g) heavy whipping cream
Chocolate ganache
- 1/2 cup (120g) heavy cream
- 4 oz semi-sweet chocolate, finely chopped
Instructions
Make choux pastry (adapted from Sally's Baking Addiction)
- Combine butter, water, milk, salt, and granulated sugar in a medium saucepan over medium heat, stirring until the butter has melted. Bring the mixture to a simmer and then reduce heat to low. Add all of the flour and stir until completely incorporated. The dough should be a thick ball. Press against bottom of sides of the pan for 1 minute and remove from heat.
- Place ball of dough into a large mixing bowl and allow to cool before adding eggs.
- With hand or stand mixer on low speed, slowly add the beaten eggs in 3 or 4 batches with 30 seconds between each. Pour in very slowly and observe the texture of the dough. At first it won't look like it's coming together, but will eventually become thick and glossy. Stop when you have a thick and pipeable texture. You may have a bit of beaten egg left over.
- Preheat oven to 400 degrees F. Line two baking sheet with parchment and lightly brush each sheet with water.
- Fill your piping bag with 1/2 in. tip or Ziploc bag with the choux pastry dough. Pipe 3 in. strips about 3 inches apart. Moisten your finger with water and smooth down any points.
- Bake for 20 minutes and then, making sure not to open the oven door, reduce oven temperature to 350 degrees F and bake for 10-15 more minutes until golden brown. Remove from oven and transfer to a cooling rack. Cool completely before filling.
Make your chestnut chocolate cream
- In a blender or food processor, blend your chestnuts, Nutella, and milk into a smooth, thick paste
- In a large mixing bowl, pour the heavy whipping cream. Using a hand mixer or stand mixer with a whisk attachment, beat on medium-high speed until stiff peaks form. Mix half the whipped cream with the chestnut and Nutella paste until evenly distributed. Then fold in the rest of the whipped cream.
Fill your eclairs
- Fill a piping bag or Ziplog bag with the chestnut chocolate cream
- After pastry is completely cooled, turn each one upside and poke a hole in the bottom with your finger.
- Place the tip of the piping bag inside of the hole and slowly apply pressure to the bag. Stop filling when you feel the pastry grow heavy and full.
Make your chocolate ganache
- Place your finely chopped chocolate in a heat-proof bowl.
- In a medium sauce pan, heat your heavy cream over medium heat until simmering. Remove from heat and pour over your chocolate. Let sit for a minute or two, then mix to combine until smooth and glossy.
Dip your eclairs
- Holding firmly to the base of the eclair, submerge the top into the bowl of chocolate ganache, twisting a few time until evenly covered