A winter tea-time snack… The culinary blogger “Epices & Moi” reveals small chestnut fondants with chestnut cream.
Ingrédients
- 150 g chestnut flour
- 50 wheat flour
- 2 eggs
- 100 g chestnuts cream
- 200 ml almond milk
- 100 g almond purée
- 1 pinch of fleur de sel
- 80 g dark chocolate
Ce qu’il vous faut
Réalisation
Preheat your oven to 180° C.
Mix together the two flours (chestnut and wheat) in a bowl.
Leave to one side.
Separate the egg whites from the yolks.
Whisk the yolks with the chestnut cream until the mixture doubles in size.
For in the almond milk gradually, stirring all the time.
Add the flour and mix everything together until you obtain a smooth homogeneous mixture.
Whish the egg whites until stiff with the pinch of fleur de sel.
Incorporate them delicately into the first mixture lifting the preparation.
Pour the mixture into the moulds up to 1 cm from the rim.
Bake for 15 to 20 minutes according to the size of the moulds.
Leave to cool for 5 minutes before turning out.
Leave to cool and sprinkle with a little icing sugar before eating.