Delicious and delicious autumn cakes with chestnut cream, made in a jiffy and to serve at tea time, or for dessert.
Number of persons : 5
Diets: gluten free
List of ingredients
- 250 g chestnut cream
- 2 eggs + 1 yolk
- 40g butter
- 1 small pinch of fleur de sel
- 100 g of almond powder
Preparation time: 15 minutes
Cooking time : 40 minutes
Preheat the oven to 160 ° C.
Cut the butter into pieces and melt it over low heat in a small saucepan.
Separate the egg whites from the yolks.
In a bowl, beat the egg yolks into an omelet. Add the chestnut cream and beat again.
Add the melted butter while continuing to whisk. Do the same with the almond powder.
In another bowl, beat the egg whites with a pinch of salt. When they are firm, gently fold them into the rest of the preparation.
Butter muffin tins. Fill them ¾ with the preparation.
Bake at 140 ° C and cook for 40 minutes.
Serve them chilled, accompanied by custard or a fresh fruit salad.
Tips for making the recipe a success
The most greedy will add pieces of chestnuts and pieces of walnut kernels.
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
*The article has been translated based on the content of Au Jardin, conseils en jardinage by www.aujardin.info. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of information only available in a certain language.
*We always respect the copyright of the content of the author and always include the original link of the source article.If the author disagrees, just leave the report below the article, the article will be edited or deleted at the request of the author. Thanks very much! Best regards!