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 |
 |
- In a saucepan, put milk, chestnuts and vanilla sugar.
Cook over mild tremors until chestnuts crashed easily.
Mix the pureed fine.
- 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.
- Melt the chocolate in a bain-marie.
Add the butter and water. Mix. Turn out the pavement and coat it with an icing spatula.
French