Ingredients

For the choux:
  • 250ml/9fl oz water
  • 115g/4oz butter
  • 200g/7oz plain flour
  • 1 tsp caster sugar
  • Pinch of salt
  • 4 medium free-range eggs
Filling:
  • 1l double cream, whipped
  • 250g sweetened chestnut puree
Tuiles:
  • 115g butter, softened
  • 140g icing sugar
  • 3 egg whites
  • 115g plain flour
  • 200g caster sugar
To decorate:
  • Food colouring and gold spray

Method

Preheat the oven to 200C. Line a baking tray with greaseproof paper.

Heat the water and butter in a saucepan until the butter has melted.

Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.

Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.

Pipe a large circle onto the baking sheet. Bake for 30 minutes until golden and crispy. Cool.

To make the tuiles beat all the ingredients together, colour in batches, chill for 20 minutes then roll out and cut into leaves bake on a lined tray at 200c for2 to 3 minutes, curl into leaves

Split the pastry in half, mix the puree cream and vanilla together and fill the pastry. Top with the other half.

To decorate heat the sugar to a caramel drizzle all over the top then decorate with tuile leaves, spray with silver and gold edible sprays.

Ingredients

For the choux:
  • 250ml/9fl oz water
  • 115g/4oz butter
  • 200g/7oz plain flour
  • 1 tsp caster sugar
  • Pinch of salt
  • 4 medium free-range eggs
Filling:
  • 1l double cream, whipped
  • 250g sweetened chestnut puree
Tuiles:
  • 115g butter, softened
  • 140g icing sugar
  • 3 egg whites
  • 115g plain flour
  • 200g caster sugar
To decorate:
  • Food colouring and gold spray

Method

Preheat the oven to 200C. Line a baking tray with greaseproof paper.

Heat the water and butter in a saucepan until the butter has melted.

Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.

Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.

Pipe a large circle onto the baking sheet. Bake for 30 minutes until golden and crispy. Cool.

To make the tuiles beat all the ingredients together, colour in batches, chill for 20 minutes then roll out and cut into leaves bake on a lined tray at 200c for2 to 3 minutes, curl into leaves

Split the pastry in half, mix the puree cream and vanilla together and fill the pastry. Top with the other half.

To decorate heat the sugar to a caramel drizzle all over the top then decorate with tuile leaves, spray with silver and gold edible sprays.