Thursday, December 31, 2009

Eclairs with Chestnut Cream

You must forgive me for not having a clue how this recipe went together.  Eclairs used to be one of my favorites, and chestnut puree (marron glace) still is a rare treasure.  So when Emily offered up this combination, I couldn't refuse.  She then launched into a research frenzy - dissecting and compiling the best aspects of each eclair recipe she could find before firing up the stand mixer.  (She does this often, usually with good results.)  The upshot is that I have no way of telling you how to replicate exactly the flavor and texture combinations created in our household , but I can give you a hint.  She found these recipes for the cream puff dough and the chesnut cream particularly inspiring.  Good luck!

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