Chestnut Confectionery




Rating: 3.68 / 5.00 (88 Votes)


Total time: 1 hour

Ingredients:










For tuning:



For the chocolate glaze:




Instructions:

Soak gelatine in cold water for approx. 10 minutes and squeeze out. Heat the rum and dissolve the gelatine in it. Melt chocolate and butter, stir in sugar, vanilla sugar and rum. Finally, stir in chestnut puree and dissolved gelatin using a whisk until the mixture is smooth. Fill chestnut puree into a piping bag with a round nozzle and pipe small doughnuts onto shortbread cookies. Chill briefly. Then dip the mixture upside down in chocolate icing up to the edge of the cookie. Drain briefly, place on baking paper and allow to dry.Chocolate glaze:Melt chocolate glaze over a bain-marie or in the microwave over very mild heat. It should be just slightly warm. Dissolve coconut oil or butter in it and stir in.

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