As the end of the year approaches, the realisation of being time poor soon hits. Work, family and social commitments increase as Christmas festivities beckon.
As much as I enjoy the therapeutic benefits derived from cooking my recipes from scratch, thoughts arise as to how I can continue with my creativity but without the labour intensive or time valuable element I’m lacking.
My offering for a quick and simple dessert that will suit the time poor in the upcoming months lie in these wonderfully eclectic Chestnut and Strawberry Éclairs. I can hear the Francophiles cussing already.
These faux Éclairs are a no-bake; easy to compile dessert, which encompasses freshly pureed chestnuts, strawberries and cream.
The hardest thing about this recipe is cooking and pureeing the chestnuts – however, you can cheat this and buy tinned chestnut puree instead.
I do however, love the whole procedure of slitting the chestnuts open and roasting them - the aroma that fills the kitchen is uniquely sweet and nutty and enticing.
Chestnut and Strawberry Éclairs - these faux Éclairs will have Francophiles cussing at their simplicity.