makes
24
prep
45 minutes
cook
40 minutes
difficulty
Ace
makes
24
serves
preparation
45
minutes
cooking
40
minutes
difficulty
Ace
level
Ingredients
- 250 ml (1 cup) water
- 100 g unsalted butter, chopped
- 150 g (1 cup) plain flour
- 1 tsp caster sugar
- generous pinch of salt
- 4 eggs
- 30 g dark chocolate, melted
- chopped marrons glacés (candied chestnuts – see note), to decorate
Chestnut cream
- 440 g can unsweetened chestnut puree (see note)
- 200 g caster sugar
- 50 ml dark rum
- 300 ml thickened cream, whipped
Meringue cream
- 100 g egg whites
- 200 g caster sugar
- 300 ml thickened cream, whipped
Cooling time 20 minutes
Chilling time 3 hours
Instructions
Preheat the oven to 230°C. To make the choux pastry puffs, place the water and butter in a saucepan. Bring to the boil over medium-high heat, stirring until the butter is melted, then remove from heat. Add the flour, sugar and salt, and beat vigorously with a stiff spatula to form a smooth paste. Return the pan to low heat and cook for 3 minutes to dry the paste. Turn out onto a clean board and allow to cool.
Place the cooled paste in a bowl. Using an electric mixer, add the eggs, one at a time, beating vigorously to form a glossy paste. Transfer the mixture to a piping bag fitted with a 2 cm nozzle and pipe mixture into golf ball-sized rounds on a greased baking tray. Alternatively, spoon large spoonfuls onto the tray. Bake for 12-15 minutes, then reduce heat to 200°C, put a wooden spoon in the oven door to keep it ajar and cook for a further 15 minutes or until risen into clouds and golden on the top. Carefully transfer puffs to a wire rack to cool completely.
Meanwhile, to make the chestnut cream, place the chestnut puree, sugar and rum in a food processor and process until smooth. Fold in the whipped cream.
To make the meringue cream, using an electric mixer, beat the egg whites until stiff peaks form, then gradually add the sugar and whisk until a glossy meringue. Fold in the whipped cream.
Cut the puffs open with scissors and fill the bottoms with the chestnut cream. Arrange in a circle on a serving dish, cover with some of the meringue cream, then pile on the remaining puffs and cover with remaining meringue cream. Top with grated chocolate and chopped candied chestnuts. Refrigerate for 2-3 hours to chill before serving.
Note
• Candied chestnuts and unsweetened chestnut puree are available from selected delis, specialty food shops and online.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
