Chestnut pastries
Instructions
The doses are for 24 pastries.
Passed the chestnuts from the average disk Mashers.
Chop the chocolate and melt in a double boiler then embed chestnuts; Add the butter and cut into pieces.
Add the icing sugar dropped to rain from sieved and, one at a time, six tablespoons of liqueur, mixing it with energy.
At the end you will have to obtain a soft but not too much; put it in a pocket of fabric fitted with large round spizzata and deponetene nozzle a dollop into cups before 24 you will have distributed the powdered donut.
Winter cherries with a pine nut cover with plastic wrap and place in refrigerator for at least an hour; are excellent and there are fine for two or three days.
You can serve these pastries at teatime.
Ingredients and dosing for 6 persons
- 500 g of boiled peeled chestnuts
- 80 g of fresh soft butter
- 80 g of powdered biscuits
- 50 g of bitter dark chocolate
- 50 g of icing sugar
- 24 pine nuts
- 6 tablespoons of amaretto di saronno