The perfect snack to sweeten the night of the Magi.

INGREDIENTS

Breton Sablé Cookies

125 g butter

120 g of sugar

2 egg yolks

190 g pastry flour

1 sachet of chemical powder yeast (15 g)

1 pinch of salt

You meringues

2 egg whites

100 g of sugar

Vanilla mousse

2 jelly sheets

250 g of cream (35% fat) very cold

250 g of milk

2 eggs

30 g cornstarch

75 g of sugar

1 vanilla bean (open in 2 and scraped seeds) or 1 teaspoon of liquid vanilla instead

Chestnut cream

1 jar of sweet chestnut cream (approx. 400 g)

150 g butter at room temperature

Mounting

12 chestnuts in syrup or instead

12 brown glacé

PREPARATION

Breton Sablé Cookies

1. Put the butter, sugar, yolks, flour, yeast and salt in the glass and mix 20 sec / vel 4. Remove to a plastic bag and press to form a ball.

2. With the roller, spread the dough between plastics until it is 1 cm thick. Using a Ø 5 cm pasta cutter, cut 12 circles and place them well apart on a baking sheet lined with baking paper. Reserve in the refrigerator for 20 minutes.

3. Preheat the oven to 180 ° C.

4. Bake for 15-20 minutes (180 ° C). Remove from the oven and let cool completely.

You meringues

5. Preheat the oven to 100 ° C. Line 2 baking sheets with baking paper. Prepare a pastry bag with a curly nozzle and reserve.

6. Place the butterfly on the blades. Put the egg whites in the glass and beat 1 min / vel 3. Remove the beaker, program 3 min / vel 3 and add the sugar to the spoonfuls through the opening. Pour the meringue into the prepared pastry bag and make small meringue buttons of Ø 1 cm on the prepared trays.

7. Bake for 1-1 hours (100 ° C) or until well dried. Turn off the oven and let cool inside.

Vanilla mousse

8. Put the gelatin to hydrate in cold water.

9. Place the butterfly on the blades. Put the cream and whisk on vel 3 until it is mounted (be careful not to ride too much). Remove the butterfly and pour the whipped cream into an airtight container. Reserve in the fridge.

10. Put the milk, eggs, cornstarch and sugar in the glass. Mix 10 sec / vel 6.

11. Add the vanilla bean and seeds and heat 8 min / 100 ° C / vel 3. Remove the vanilla bean.

12. Add the hydrated and drained gelatin. Mix 20 sec / vel 3. Pour into a bowl and cover with clear film well attached to the cream. Let temper and reserve in the refrigerator for 3 hours. Wash the glass

13. With some rods, stir the vanilla cream well and, when it is homogeneous and smooth, add the whipped cream with enveloping movements. Pour in a pastry bag and reserve in the refrigerator.

Chestnut cream

14. Place the butterfly on the blades. Put the chestnut cream and butter in the glass and beat 2 min / vel 3. Put in a pastry bag.

Mounting

15. Place a portion of vanilla cream in the center of the cookies and glue the meringues around. Cut a small hole in the pastry bag with chestnut cream and form a spaghetti cone on top of the vanilla cream. Top with a chestnut in syrup or a brown glaze, decorate with sugar pearls and reserve in the refrigerator. Serve very cold.

NUTRITIONAL INFORMATION PER UNIT

Energy: 2447.1 kJ

Energy: 585.4 kcal

Proteins: 6.3 g

Carbohydrates: 73.4 g,

Fat: 29.6 g

Cholesterol: 159.9 mg

Fiber: 1.5 g

According to the criteria of The Trust Project

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