Start with the dough. Melt the butter in a pot, then add the water and salt to it and bring it to a boil.

When it comes to a boil, quickly add the flour and incorporate it well. Mix until the dough doesn’t stick to the pot.

Use a hand mixer when adding the eggs, one by one, to it. Depending on how large or small the eggs are, you might have to add 1 or 2 more to the dough batter, to give it a creamier texture.

Pour the dough into a piping bag. Pipe out 10 cm long lines on a baking tray lined with baking paper. Bake them for 15 minutes at 390°F, then for 10 minutes at 355°F.

Move onto the cream. Add 2-3 tbsp of cream to the chestnut puree, then use your hand mixer to blend everything. Whip up the rest of the cream and add half of it to the chestnut filling. Place both creams in piping bags, which are star-shaped.

Cut the eclairs in half. First, pipe out some chestnut filling, then pipe some whipped cream on top of it as well. Place the top half of the eclair on it. Sprinkle powdered sugar on top.

The team of Recipe Videos wishes you luck in making your Chestnut Eclairs!