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Chestnut And Strawberry Éclairs

by Annalisa Brown (follow)
Easy (2874)      Quick (1387)      Dessert (1081)      Simple (966)      Make Ahead (307)      Biscuits (164)      No Bake (39)      Chestnuts (11)      Savoiardi (2)     
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.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 4 servings

15 Chestnuts
8 Savoiardi Finger Biscuits
1 Cup Whipped Cream
4 Teaspoons Brown Sugar
8 Teaspoons Thick Cream
4 Teaspoons Soy Milk

Mark an X across the flat side of each chestnut.

X marks the spot ... slit an X across the flat side of each chestnut.

Roast the chestnuts under a grill, BBQ or skillet for approximately 10-minutes.

Remove the skin of each chestnut and place into a saucepan.

After roasting the chestnuts, remove their skins and place into a saucepan.

Add the brown sugar, soy milk and some of the thickened cream into the saucepan containing the roasted chestnuts.

Mix the ingredients thoroughly and bring the chestnuts to a boil. Set aside to cool.

Mix the brown sugar, soy milk, cream and roasted chestnuts then bring to a boil.

Whip cream until thick and peaks form.

Wash and halve the strawberries.

Place the cooled chestnut mix into a blender and puree for a couple of minutes until the chestnut mixture is smooth.

Puree the roasted chestnuts until the mixture is smooth.

Using a piping bag, squeeze small dollops of the chestnut puree onto one side of a Savoiardi Biscuit.

Using a piping bag, squeeze small dollops of the chestnut puree onto one side of a Savoiardi Biscuit.

Follow with a layer of strawberries.

Layer the strawberries on top of the chestnut puree.

Then top with small dollops of the thickened cream.

Top the strawberries with small dollops of thickened cream.

Use a second Savoiardi Biscuit to sandwich the éclair together.

Repeat this process with the other Savoiardi Biscuits.

Garnish with a light dusting of icing sugar (optional).

Sandwich the filling with a second Savoiardi Biscuit to create the perfect no-bake Chestnut and Strawberry Éclair.

#No Bake
#Make Ahead
I like this Recipe - 5
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