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Chestnut stuffed hearts

Chestnut stuffed hearts

    

Creamy chestnut cakes for Christmas table.

Cook

No. of servings

35

Ready in

60 min.

Difficulty

medium

 

 

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.

4. 

chestnut puree 5.25 oz (150 g)  rum 3 tbsp

Add melted chestnut puree and rum.

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.

13. 

powdered sugar

Sprinkle with powdered sugar.

Bon appetit!

all-purpose flour / plain flour7oz200grams
chestnut puree8.75oz250grams
chicken egg1pc1piece
powdered sugar4.5oz125grams
powdered sugar-
rum5tbsp5tablespoon
salt1pinch1pinch
unsalted butter5.25oz150grams

 

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