Minifluffy Chestnuts and Pistachio Cream
Difficulty
Easy
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients
Ingredients
For the fluffs
- 150 g chestnut flour
- 120 g flour
- 220 g icing sugar
- 50 g cocoa CioccoDelizia Fondente Vegan
- 130 g seed oil
- 30 g flax seed flour
- 350 g boiling water
- 1 sachet baking powder
- 1 teaspoon sodium bicarbonate
- 1 teaspoon apple cider vinegar
- 1 spoon rum
For the trimming
- 80 g Crema Spalmabile Babbi al Pistacchio
- 5 marron glacé
- icing sugar
Tools
-
Preparation
Preparation
- In a bowl sift the flour, chestnut flour, baking powder, bicarbonate and icing sugar.
- In another large bowl pour the cocoa CioccoDelizia Fondente and pour in the boiling water, mix with a hand whisk until it has amalgamated and is perfectly smooth.
- Add the flax seed flour, oil, vinegar and rum. Mix with a hand whisk for a few minutes. It will be quite a liquid mixture.
- Now into the bowl, pour the cocoa, the flour mixture and mix always using a hand whisk. If it is too dry add a little hot water, or rum if you like.
- Use a spoon to pour the mixture into the moulds and bake at 150° for about 40 minutes. Allow to cool and proceed to the trimming.
- Place a spoonful of Crema Spalmabile Babbi al Pistacchio onto each mould. The cream must be cold from the refrigerator.
- Cut each marron glacé into four parts and place in the centre of the pistachio cream. Dust with icing sugar and serve.
