Crispy cakes with light chestnut cream.
No. of servings
1 h. 20 min.
|0.5% low-fat milk||¾||cup||200||milliliters|
|all-purpose flour / plain flour||5.25||oz||150||grams|
1. Chestnut filling
Cook a thick custard from milk, sugar and starch. Let it cool.
Finally stir cooled custard into the cream.
5. Shortcrust pastry baskets
Knead the dough from the flour, butter, sugar and egg.
Place the dough in fridge for 30 minutes.
Take the dough out and roll out on floured board into the 3-4 cm thickness. Cut the rinds and press it into the baking basket forms with diameter of about 6,5 cm.
Bake in preheated oven at temperature about 355°F (180°C) for 12-15 minutes. Take out baked baskets of the forms and let it cool.
Fill the baskets with the cream.
Decorate with melted chocolate. Store in a cold place.