Chestnut Baskets

1. Chestnut filling

0.5% low-fat milk ¾ cup (200 ml) • sugar granulated 0.75 oz (20 g) • corn starch 1 oz (25 g)

Cook a thick custard from milk, sugar and starch. Let it cool.

2. 

unsalted butter 5.25 oz (150 g) • powdered sugar 2.75 oz (75 g)

Beat the butter with sugar.

3. 

chestnut puree 8.75 oz (250 g) • rum 1 tbsp

Stir in defrosted chestnut puree and rum.

4. 

Finally stir cooled custard into the cream.

5. Shortcrust pastry baskets

all-purpose flour / plain flour 5.25 oz (150 g) • unsalted butter 3.5 oz (100 g) • powdered sugar 1.75 oz (50 g) • chicken egg 1 pc

Knead the dough from the flour, butter, sugar and egg.

6. 

Place the dough in fridge for 30 minutes.

7. 

Take the dough out and roll out on floured board into the 3-4 cm thickness. Cut the rinds and press it into the baking basket forms with diameter of about 6,5 cm.

8. 

Bake in preheated oven at temperature about 355°F (180°C) for 12-15 minutes. Take out baked baskets of the forms and let it cool.

9. 

Fill the baskets with the cream.

10. 

chocolate

Decorate with melted chocolate. Store in a cold place.