Beautifully crisp and light choux pastry filled with velvety chestnut crème patissiere and finished with decadent glossy dark chocolate ganache. Festively delicious!

One of the things that I love about Christmas is sweet creamy roasted chestnuts. Where I live little Christmas market stalls pop up everywhere selling deliciously warm roasted chestnuts and there is nothing better than shopping, taking the kids on the Christmas rides or just enjoying the festivity and eating these sweet little nutty treats.

I wanted to incorporate chestnuts into a dessert for a while now, and after  a night of craving some eclairs I decided to make chestnut eclairs, and they were unbelievable. What makes this eclair extra special is the beautifully smooth and creamy chestnut crème patissiere, which I lightened with chestnut cream to further enhance the earthy notes of chestnut as well as to make the eclair airy and light.

I used my trusted King Arthur Flour choux pastry recipe, as this yields the lightest eclairs  possible that are beautifully crisp and importantly don’t become soggy and soft quickly once they have been filled. The final touch that brings everything together is the indulgently glossy dark chocolate ganache that  perfectly finishes off the eclair into something very very special. These are the perfect eclairs for the holidays, but as they are just  so heavenly divine, I am sure they will be made throughout the  year too!


December 5, 2018
: 18 - 20 eclairs
: 1 hr
: 1 hr

Beautifully crisp and light choux pastry filled with velvety chestnut crème patissiere and finished with decadent glossy dark chocolate ganache. Festively delicious!


  • Choux Pastry (Recipe adapted from King Arthur Flour):
  • 1 cup (250ml) water
  • ½ cup (115g) unsalted butter
  • Pinch of salt
  • 1 ¼ cups (155g) plain flour
  • 4 large eggs
  • Chestnut Crème Patissiere:
  • 2 cups (400g) chestnut puree
  • 2 cups (500ml) milk
  • ½ cup (115g) caster sugar
  • 3 large eggs
  • 2 tsp vanilla paste
  • ½ cup (65g) plain flour
  • ¾ cup (180ml) double cream
  • ½ cup (65g) icing sugar
  • Dark Chocolate Ganache:
  • 1 cup (180g) dark chocolate chips / pieces
  • ½ cup (120ml) double cream
  • 2 tbsp corn syrup
  • To Garnish: gold sugar sprinkle (optional)
  • Step 1 Preheat oven to 220°C (425 °F). Line baking tray with baking paper.
  • Step 2 Make Choux Pastry: In a pan combine the water, butter and salt, and bring to boil.
  • Step 3 Remove pan from heat, add in the flour and beat vigorously.
  • Step 4 Return to the heat for less than a minute, beating continuously until dough is smooth.
  • Step 5 Take off the heat. Allow the mixture to cool, for atleast 10 minutes. You should be able to put your finger into the dough, it will feel warm but bearable.
  • Step 6 Transfer the dough to a mixer, and beat in one egg at a time. Mixture may look curdled at first but by the last egg should be smooth. Beat for further 2-3 minutes after the adding the last egg.
  • Step 7 Transfer the dough into a piping bag with large round nozzle and on baking tray pipe 10 – 12 cm (4” -5”) long logs that are at least 2 cm (3/4” inch) wide. (If the logs are too thin they will not rise).
  • Step 8 Bake for 15 minutes, then reduce the oven temperature to 175°C (350°F) and bake for an additional 10 – 15 minutes, until eclair shells are crisp and golden brown. (Do not open the oven door until 10 minutes after the oven temperature was reduced, to check if it needs further baking – opening door may result in eclairs not rising).
  • Step 9 Remove eclair shells from the oven, make a small slit either at the top or on the side to allow steam to escape. Place back in the oven for further 5 minutes.
  • Step 10 Allow to cool on wire rack. Once cool enough to handle cut each eclair shell in half.
  • Step 11 Make Crème Patissiere: Place 1 cup (100g) chestnut puree in a pan with the milk, stirring regularly, bring to boil.
  • Step 12 Using a mixing stand or hand mixer, beat the eggs and sugar.
  • Step 13 Add the vanilla paste.
  • Step 14 Stir in the flour and beat until fully combined.
  • Step 15 Slowly pour in the hot chestnut milk whilst continuously beating.
  • Step 16 Pour mixture back into the pan and cook on medium low stirring continuously. Mixture will thicken fairly quickly. Once smooth and thick (approximately 3 minutes) remove from the heat.
  • Step 17 Pour the crème patissiere into a shallow dish, cover directly with cling film and allow to cool and then and refrigerate for at least 1 hour, until completely cool.
  • Step 18 Whip the double cream with the remaining 1 cup (200g) chestnut puree and icing sugar until you have soft peaks.
  • Step 19 Gently fold in the crème patissiere.
  • Step 20 Transfer to a piping bag.
  • Step 21 Make Chocolate Ganache: Combine all 3 ingredient and microwave on high for 30 seconds bursts, stirring in between each until chocolate has fully melted. Stir till fully combined and glossy.
  • Step 22 Assemble Eclairs: Pipe chestnut crème patissiere on the bottom part of the eclair shell. Dip the top part of the eclair shell into the chocolate ganache and place on top of the piped chestnut crème patissiere. Sprinkle with the gold sugar if desired.
  • Step 23 Enjoy x


Leave a Reply

Your email address will not be published. Required fields are marked *