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"Chestnut tongues"

     

Cook

No. of servings

6

Ready in

20 min.

Difficulty

low

 

 

1. Preparation of chestnut mixture

chestnut puree 8.75 oz (250 g)  rum 3 PL  unsalted butter 1.75 oz (50 g)

Let the chestnut puree defrost in a bowl. Add rum and small pieces of butter in.

Preparation of chestnut mixture

2. Dough preparation

ladyfingers 1.75 oz (50 g)  vanilla sugar 0.25 oz (8 g)

Crumble biscuits in electric mixer. Blend them in the prepared mixture together with vanilla sugar.

Dough preparation

3. 

Use your hand to work the dough.

4. 

Chocolate 85% 2.5 oz (70 g)

Form small "tongues" and dip them in the chocolate topping.

5. 

Decorate with whipped cream and small pieces of sweet chestnuts.

Bon appetit!

 

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