2 medium size egg whites
125 g caster sugar
50 g butter, melted
50 g plain flour
75 g plain chocolate, chopped
2 tbsp whipping cream
1/2 x 439 g can unsweetened chestnut puree
1 tbsp caster sugar
2 tbsp brandy
8 chocolate triangles or chocolate leaves
125 g caster sugar
50 g butter, melted
50 g plain flour
75 g plain chocolate, chopped
2 tbsp whipping cream
1/2 x 439 g can unsweetened chestnut puree
1 tbsp caster sugar
2 tbsp brandy
8 chocolate triangles or chocolate leaves
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Whisk the egg whites in a bowl until stiff but not dry, then gradually whisk in the caster sugar, a little at a time.
3. Pour the butter around the side of the bowl then sift the flour over the mixture. Using a metal spoon fold into the meringue mixture.
4. Place 3 large spoons of the mixture on a baking sheet lined with silicone paper and spread to form a 13 cm round. Repeat with the remaining mixture to make 8 rounds.
5. Bake in the preheated oven for 8-10 minutes until the edges are golden.
6. Leave to cool slightly, then remove with a plastic spatula and place each one top side down over the base of an inverted glass, moulding to give wavy edges. Leave to set, then remove carefully. Repeat with the remaining rounds.
7. To make the chocolate cream: heat the chocolate and cream in a small pan gently until melted. Leave to cool.
8. Blend the chestnut puree, sugar, chocolate and brandy in a blender or food processor until smooth.
9. Place the mixture in a piping bag, fitted with a large fluted nozzle, and pipe into the tulip cases. Decorate each one with a chocolate triangle or leaf.
2. Whisk the egg whites in a bowl until stiff but not dry, then gradually whisk in the caster sugar, a little at a time.
3. Pour the butter around the side of the bowl then sift the flour over the mixture. Using a metal spoon fold into the meringue mixture.
4. Place 3 large spoons of the mixture on a baking sheet lined with silicone paper and spread to form a 13 cm round. Repeat with the remaining mixture to make 8 rounds.
5. Bake in the preheated oven for 8-10 minutes until the edges are golden.
6. Leave to cool slightly, then remove with a plastic spatula and place each one top side down over the base of an inverted glass, moulding to give wavy edges. Leave to set, then remove carefully. Repeat with the remaining rounds.
7. To make the chocolate cream: heat the chocolate and cream in a small pan gently until melted. Leave to cool.
8. Blend the chestnut puree, sugar, chocolate and brandy in a blender or food processor until smooth.
9. Place the mixture in a piping bag, fitted with a large fluted nozzle, and pipe into the tulip cases. Decorate each one with a chocolate triangle or leaf.
serving amount
serves 8
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