Ingredients Jump to Instructions ↓

  1. Ingredients 1/2 quantity Choux Pastry (see recipe next) Filling and Icing 6 oz (170g) semisweet baking chocolate 3 tbsp (45ml) water 3 tbsp (45ml) rum 3 tbsp (45ml) butter 1 1/4 cups (310ml) cream, whipped 16 oz (450g) chestnut puree 1/2 cup (125ml) icing sugar

Instructions Jump to Ingredients ↑

  1. Method : Preheat oven to 400F (200C). Spoon choux pastry into a 10 inch (25cm) circle on a greased baking sheet. Bake on middle shelf of oven for 45-50 minutes, until well risen and crisp. Remove from oven. Make a few small slits in sides to allow steam to escape. Return to oven for 5 minutes to dry out, then cool. Cut in half horizontally, and scoop out any uncooked pastry. About 1 hour before serving, heat chocolate and water in saucepan. When chocolate melts, stir in rum and butter. Cool until chocolate beings to thicken. Whip cream until thick. Put bottom half of choux pastry ring on a rack over a plate. Beat chestnut puree with icing sugar until smooth. Fill ring with chestnut puree mixture. Pipe or spoon whipped cream on top. Replace top half of rind. Carefully spread chocolate icing over top. Remove to a dish. Chill and serve.


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