Our Recipes Cream and chestnut dumplings
Cream and chestnut dumplings
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Cake Line flour for filled cakes||35g|
|Happy Mama Chestnut jam||212g|
Ingredients for the filling/topping
300g type-0 flour 2 eggs 150g sugar 100g butter
First, we prepare the cream filling, because it has to cool. Heat the milk, and in a small pot, whisk the egg yolks with the sugar and chestnut jam, until it is frothy and light. Now slowly add it to the milk and heat on a gentle flame, stirring well. Continue to stir so that no lumps form, remove from the heat when it is nicely thick, pour onto a plate and leave it to cool covered with clingfilm, so that it does not dry out. For the shortcrust: spread your flour out on a work surface, pour the sugar, cubed butter and eggs into the middle, and work together quickly with the tips of your fingers until you have a smooth and elastic dough. Form it into a ball, cover with clingfilm and leave in the fridge for 30 minutes. Once cooled, use a dough cutter to form flat circles of 20cm diamter, and place half a tablespoon of your chestnut filling on one side of each. Fold the dough over, close well and place on a lined baking tray. Bake at 190°C for 15 minutes, remove once cooked, leave to cool and sprinkle caster sugar over the surface.
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