Chestnut stuffed hearts
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151Creamy chestnut cakes for Christmas table.
recipe,photo-recipe,chestnut puree,chestnut puree,rum,rum,Biscuits,Christmas
Biscuits
Ingredients
Ingredients
| all-purpose flour / plain flour | 7 694 | oz kcal | 200 | grams | |
| chestnut puree | 8.75 528 | oz kcal | 250 | grams | |
| chicken egg | 1 88 | pc kcal | 1 | piece | |
| powdered sugar | 4.5 485 | oz kcal | 125 | grams | |
| powdered sugar | 0 ?? | kcal | 0 | ||
| rum | 5 180 | tbsp kcal | 5 | tablespoon | |
| salt | 1 0 | pinch kcal | 1 | pinch | |
| unsalted butter | 5.25 1101 | oz kcal | 150 | grams |
Recipe
1.
all-purpose flour / plain flour 7 oz (200 g) • powdered sugar 2.75 oz (75 g) • salt 1 pinch • chicken egg 1 pc • chestnut puree 3.5 oz (100 g) • unsalted butter 3.5 oz (100 g) • rum 2 tbsp
Put flour, sugar, a pinch of salt, eggs, melted chestnut puree, softened butter and rum in a bowl.
2.
Knead soft, sticky dough. Shape into a loaf and put in the refrigerator for an hour to solidify.
3.
unsalted butter 1.75 oz (50 g) • powdered sugar 1.75 oz (50 g)
Beat room-temperatured butter with sugar until creamy.
5.
Mix the cream and put in the refrigerator.
6.
Roll the lightly solidified dough on a floured board to a thickness of 6-7 mm.
7.
Create hearts.
8.
Place the hearts with a knife on a baking sheet lined with baking paper.
9.
Bake for 10 minutes at 180 °C.
10.
Let cool.
11.
Stick...
12.
...two and two hearts with the cream.
Bon appetit!
