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, fresh
3 tablespoons confectioner's sugar
1 tablespoon vanilla extract
12 pre-made meringue cookies, 8 cm in diameter (420 g)
For decorating
2 pre-made meringue cookies, 8 cm in diameter (70 g), crushed
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, fresh
3 tablespoons confectioner's sugar
1 tablespoon vanilla extract
12 pre-made meringue cookies, 8 cm in diameter (420 g)
For decorating
2 pre-made meringue cookies, 8 cm in diameter (70 g), crushed
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. Reserve
Prepare the Chantilly: In a blender or food processor, beat the heavy cream, 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 1 cm tip
Over each meringue cookie, make two concentric circles of puree
Remove the Chantilly from the refrigerator and pipe it over the puree circles, forming small mountains
Prepare the decoration: Sprinkle crushed meringue cookies over the chestnut puree and dark chocolate chips over the Chantilly
Place two dried rose petals on top of each mountain
Serve chilled
Cals per serving: 446
