Description
Late autumn, the season of chestnuts is not yet over. I wanted to whip up something! Well, that and get! Imagine... but it was very tasty! Please to the table :)
Ingredients
-
Chestnut
300 g
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Chicken egg
3 piece
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Sugar
150 g
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Almonds
50 g
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Mascarpone
100 g
Cooking
To begin to make an incision on the chestnuts and soak them in hot water (with gas, but that would be not boiling) for 10-15 minutes to make them easier to clean.
Then drain the water, peel the chestnuts (the lesson for the patient:), fold it again into a saucepan, fill with water and put to boil over medium heat until tender. They should be soft.
While the chestnuts are cooked, prepare the cream. The whisk yolks with 100 g sugar, add to the Mascarpone and whisk again. Separately whisk the protein to the peaks added to the mixture with mascarpone and carefully mix. When our chestnuts are cooked, drain the water and grind them in a blender to a state of porridge. Mix with cream of mascarpone and it turns out to be a thick cream.
The cream is ready. Sent it in the refrigerator while preparing meringue. Two proteins beat until peaks. Adding sugar in a thin stream, continue to beat. Then add the almond flour. Mix well.
On a baking sheet spread with a spoon or syringe that such roundels. To put in heated to 150градусов the oven to dry.
As soon as the meringue will dry, then remove from the oven and allow to cool.
And now the most interesting. Collect our "Mille-feuille". On a dish put the flapjack meringue. Put the chestnut cream. It is thick, spread should not. On top again put the flapjack meringue. So.
Again a layer of cream and final cake of meringue on top of it. On top I decorated with candied chestnuts. Sprinkled a little powdered sugar. And that's what happened.
And this is the view svehu. Well, actually, that's all. A bit time consuming, but worth it!!! The cream naseeny chestnut flavor and a nice meringue melts in your mouth. Bon appetite!:)
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