Chestnut Profiteroles

• wheat flour↗100g g
• unsalted butter↗85g g
• eggs↗3

  at room temperature

• candied chestnuts6-8

  (caramelized chestnuts), coarsely chopped

• chestnut purée↗200g g
• heavy cream300ml ml
• vanilla extract↗1 tsp tsp
• powdered sugar↗25g g
• brandy or chestnut liqueur↗2 tbsp tbsp
• heavy cream100ml ml
• chestnut syrup↗1 tbsp tbsp

  or liqueur (optional)

• unsalted butter↗25g g
• dark chocolate↗100g g

  finely chopped or grated

Step-by-step instructions

1. 1

   First, prepare the filling. Pass the chestnut purée through a sieve using the back of a spoon into a bowl or the bowl of a stand mixer. Add the cream and vanilla, then sift the powdered sugar. Add the brandy or liqueur and whisk with an electric whisk or mixer for a few minutes until the mixture forms soft peaks. Chill until use.

2. 2

   Sift the flour and a pinch of salt into a bowl and set aside. Over low heat melt the butter with 225 ml water in a saucepan until the butter melts and the mixture boils. Add the sweetened flour and stir with a wooden spoon until a smooth dough forms that pulls away from the sides of the pan. Spread the mixture onto a plate to cool quickly to a warm temperature. Preheat the oven to 200 °C/180 °C fan/gas 6 and line two baking trays with parchment paper.

3. 3

   When the dough has cooled slightly, transfer it to a bowl and add the eggs one at a time, beating with a wooden spoon or electric whisk. You may not need all the eggs to achieve the right consistency – the dough should be smooth, silky and slowly fall from the spoon in a ‘V’ shape. Transfer the dough to a pastry bag, cut off the tip leaving a 1 cm opening, or simply use a spoon to shape the dough if you have no bag.

4. 4

   Using the bag or spoon, form dough balls the size of a walnut on two trays, leaving enough space between them (you should get about 20 total). Bake for 30‑35 minutes, turning the tray after 20 minutes, until the profiteroles have risen and become crisp. To prevent them from becoming soggy, you can pierce each profiterole with a skewer and return to the oven for a few more minutes. Let them cool completely.

5. 5

   For the sauce, heat the cream and syrup (if needed) in a saucepan over low heat or in a microwave‑safe bowl in short bursts until steam appears. Add the butter and chocolate, stir several times, then let it melt for 10 minutes. Mix the mixture until glossy and set aside.

6. 6

   Cut each cooled profiterole in half, then fill the bottom half with the filling, filling slightly above the edge. Cover with the top half, arrange the filled profiteroles on a cake stand or platter, stacking them. Drizzle with the sauce. If the sauce has cooled and thickened, reheat it over low heat or in short microwave bursts until fluid again. Sprinkle with the chopped marcon glacé.