Paved with chestnuts

For 6 / 8 people

  • 500 gr. chestnuts blanched or natural
  • 200 gr. butter
  • 100 r. sugar
  • 50 cl. milk
  • 2 tsp. tablespoons rum or kirsch
  • 1 packet of vanilla sugar
     
  • For the chocolate icing:
  • 75 gr. chocolate
  • 30 gr. butter
  • 1 tsp. unsalted butter

 

45 to 50 minutes. + 5 h. Refrigeration
5 à 10 mn.
sans

 


 

 

  1. In a saucepan, put milk, chestnuts and vanilla sugar.
    Cook over mild tremors until chestnuts crashed easily.
    Mix the pureed fine.
     
  2. Mix the mashed ch ataignes, sugar, butter and rum or kirsch.
    Pour into a square cake tin or rectangular.
    Let firm for 5 h. refrigerate.
     
  3. Melt the chocolate in a bain-marie.
    Add the butter and water. Mix. Turn out the pavement and coat it with an icing spatula.