Pâte à choux
1 cup water
1 stick unsalted butter
2 teaspoons sugar
½ teaspoon salt
1 ½ cups all purpose flour
4 large eggs
Chestnut Mascarpone Filling
¾ cup chestnut spread (crème de marrons)
2/3 cup mascarpone
4 tablespoons butter
2 tablespoons milk
2 ounces semisweet chocolate, chopped
Preheat the oven to 350 degrees Fahrenheit. Butter a large baking sheet.
The pâte à choux
Bring the water, butter, sugar and salt to a boil in a medium saucepan. Stir well. Lower the heat.
Stir in the flour and keep stirring constantly with a wooden spoon until you obtain a thick mass of dough that detaches from the sides of the pan. Transfer to the bowl of a stand mixer and let cool 5 minutes.
With the paddle attachment on, add the eggs, one at a time, and work the dough until it looks like thick, sticky cake batter. This should take 2 to 3 minutes.
Transfer the dough to a pastry bag or Ziploc bag and pipe 2-inch rounds or logs onto the prepared pan, leaving 2 inches between puffs.
Bake the puffs 25 to 35 minutes, or until they are golden and sound hollow when tapped or shaken. The best way may be to test taste one to make sure it is not dough-ey in the middle. For me, getting perfectly golden and hollow puffs took exactly 32 minutes.
Let the puffs cool to room temperature on a rack before filling them.
To make the filling, simply stir the chestnut spread and mascarpone well in a medium bowl until you obtain a light brown cream.
Cut the puffs in half lengthwise using a serrated knife. Fill one half with the filling using a spoon. Place the other half on top.
To make the glaze, heat up the butter and milk over medium heat in a small saucepan until melted. Reduce heat to low, add the chopped chocolate and whisk until melted. Remove from heat.
Glaze the top half of the puffs with the chocolate glaze. Refrigerate for 1 hour before serving.
Makes 24 mini éclairs.