Choux with chestnuts

Put in a small saucepan 125 g of cold water, a pinch of salt and butter into small pieces and softened.

Put on the fire and when it will lift the boil and butter is completely melted remove the Pan from the stove and pour in the water the flour dropped to rain from sieved: stir vigorously to prevent formation of clots.

Put the mixture on the stove leaving it until the dough, which will be mixed, on the bottom a slight noise as if friggesse; decant on marble table or on a plate and let it cool.

Place back in small saucepan and add one at a time, two eggs, not putting the second egg if the first has been well incorporated.

Place the mixture in a pocket of fabric with a smooth and round nozzle on a buttered and floured plate put 40 large sprigs as a small nut, spacing them 2 cm.

Toss them in the oven at 200 degrees for about 15 minutes; must be cooked internally and externally gilded; remove them from the oven and let them cool on the plate, then incideteli on the one hand with the tip of the scissors.

Place the chestnuts in a jam Pocket waterproof canvas with tiny round nozzle and fill the choux.

You can serve these great ' choux ' alone, or set aside the one in the middle of each bowl with Brown, cream or use them in a dessert.