Who last winter, very cold, stiff breeze that whips and rattling windows and body. And I'm looking to heat up the kitchen. Collects glossy chestnut brown and smooth bark. X still sticking carefully over the curved part of the chestnut. Coke oven and heating up the chestnuts impatiently. Waiting and looking forward to their leaving the burned oven and a rise in European winter aromas.
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Carefully peel off the shell, hardened and opened up to reveal the nuts blazing. Hritzim-hritzim drawn cunning art over the flesh, has devoted himself to the heat of the oven and softened. And it's so tasty and addictive I can not stop. And when seeking to mitigate the grim winter day chestnut dessert, I had to make do with those well-packaged vacuum-packed suffocating. The fresh guzzled not left none of Medicine.
Reaching for a jar of candied chestnut puree that I carried from Paris, take off the shelf package of cooked chestnuts and sweet embarks on a winter festival. Roll shortbread and vanilla and marzipan sweets and chestnuts and chestnut, and lastly the glory adorns chestnut cake and whipped cream snowy.
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Cookies chestnuts
Materials (about 20 cookies):
• 1 cup full of chestnuts in a vacuum, minced
• 125 grams of cold butter cut into cubes
• 1/2 cup powdered sugar
• 1 1/2 cups flour
• 1 teaspoon vanilla paste and vanilla extract
• powdered sugar to sprinkle
Preparation:
1. Preheat oven to 180 degrees. Line a mold with baking paper.
2. Blend all the ingredients for dough uniform and stable.
3. Roll into small balls and arrange pattern evenly spaced.
4. Bake for about 12 minutes until golden. Cool Then remove from the pan.
5. sprinkle liberally with powdered sugar and store in a sealed box.
Chestnut cake and whipped cream
Courtesy of department-level tools Spring Green
Materials (format 24 cm or 10 muffins):
Dough:
• 100 g ground hazelnuts
• 1/2 powdered sugar
• 3/4 cup flour
• 100g butter
Cake:
• 4 tablespoons jam to taste
• 2 tablespoons unsweetened chestnut puree
• 150g butter
• 3/4 cup sugar
• 150 grams of dark chocolate coarsely grated on grater
• 6 eggs, separated
• 1 heaping tablespoon flour
• Oil, grease the baking dish
For the filling:
• 5 tablespoons unsweetened chestnut puree
• 1 container (250 g) cream
• 2 tablespoons of sugar
Preparation:
1. Preheat oven to 180 degrees. Grease the pan.
2. process all components of crisp pastry dough. Line the bottom of the pan with dough. Bake for about 7 minutes, until golden brown. Cool slightly. Mix marmalade and chestnut puree and spread on the dough.
3. food mixer with a whisk Beat the butter with half the sugar in a smooth cream, add the egg yolks and chocolate cream and continue to blend uniformly.
4. In a separate bowl, whip the egg whites. When formed foam, add the sugar and continue beating until stiff.
5. Fold the foam mixture to butter mixture. Pour the mixture evenly spread chestnuts.
6. Bake for about 35 minutes until golden. Cool completely.
7. Before serving, spread chestnut puree, whip heavy cream and sugar until firm and look forward to the cake.
Chestnuts and marzipan sweets
Materials (approximately 16 small balls):
• 100 g chestnut vacuum
• 100g marzipan
• 4 tablespoons unsweetened chestnut puree
• 2 heaped tablespoons soft butter
• grated chocolate garnish
Preparation:
1. Blend all the ingredients in a uniform paste. Roll into balls, grated chocolate expect and refrigerate until serving.
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