Chestnut stuffed hearts

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.