Crispy dumplings sweetened chestnut purée

CRISPY DUMPLINGS 2_19192 SWEETENED CHESTNUT PURÉE INGREDIENTS for 6 PERSONS 500 g of chestnut cream, 20 cl of cream, 6 egg yolks, 100 g sugar + 2 tbsp for decoration, 3 tablespoons of rum, 9 sheets of pasta brick, Mix in a bowl the chestnut cream with 10 cl of fresh cream and let cool in the freezer for at least an hour.

Meanwhile prepare the Sabayon: in a pan in a water bath beat the egg yolks with sugar until the mixture has doubled its volume.

Continue to whisk, pouring rum and wire the rest of the cream, you need to obtain a smooth and homogeneous cream.

At your leisure you can let it cool in the refrigerator or let cool to room temperature.

Lay the sheets of pasta brick and cut them in half.

Place a spoonful of sweetened chestnut purée and wrap the dough to form a sachet, proceed in this way until the ingredients form a total of 18 parcels.

Put them on a plate lined with parchment paper, sprinkle them with sugar and bake in the oven already warm to 180° for a dozen minutes or until they are crisp.

Zabaione in saucers distributed by sweet and cutlery on each 3 parcels.

Serve immediately.