1 can of ready-to-use chestnut puree (439 g)
1/4 cup unsalted butter, at room temperature (50 g)
1 tablespoon vanilla extract
1/2 cup confectioner's sugar (90 g)
1/2 teaspoon brandy
For the chantilly
500 ml heavy cream
3 tablespoons confectioner's sugar
1 tablespoon vanilla extract
12 disks of meringue, ready-made and 8 cm in diameter (420 g)
To decorate
2 disks of meringue, ready-made and 8 cm in diameter (70 g), crumbled
50 g dark chocolate chips
24 dried rose petals
1 can of ready-to-use chestnut puree (439 g)
1/4 cup unsalted butter, at room temperature (50 g)
1 tablespoon vanilla extract
1/2 cup confectioner's sugar (90 g)
1/2 teaspoon brandy
For the chantilly
500 ml heavy cream
3 tablespoons confectioner's sugar
1 tablespoon vanilla extract
12 disks of meringue, ready-made and 8 cm in diameter (420 g)
To decorate
2 disks of meringue, ready-made and 8 cm in diameter (70 g), crumbled
50 g dark chocolate chips
24 dried rose petals
In a large bowl, combine the chestnut puree, butter, vanilla extract, confectioner's sugar, and brandy
Mix well with a wooden spoon until smooth
Set aside
Prepare the chantilly: In a blender or food processor, whip the heavy cream with confectioner's sugar and vanilla extract until stiff peaks form (approximately 4 minutes)
Cover with plastic wrap and refrigerate for about 10 minutes
Place the reserved puree in a piping bag with a smooth nozzle of 1 cm
Spoon two circles of puree over each meringue disk
Remove the chantilly from the refrigerator, place it in another piping bag, and fill the puree circles forming small mountains
Prepare the decoration: Sprinkle crumbled meringue and dark chocolate chips over the chestnut puree and chantilly
Place two dried rose petals on top of each mountain
Place the decorated treats on a plate and refrigerate for about 2 hours
Serve immediately
446 calories per serving
