fluffose
Biscuits and Single Portion Desserts, Recipes

Minifluffy Chestnuts and Pistachio Cream

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

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.

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
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