http://geishagourmet.com/2013/12/11/tortino-di-marron-glace-con-crema-inglese-alla-grappa-riserva-carlo-bocchino/

Marron glacé pie with custard to Carlo Bocchino grappa Riserva

by Wednesday, December 11, 2013

Tortino_Camia

A wonderful recipe from Massimo Camia for Blowjob. I like it because it's a much more refined version of the classic and chocolate hearts that the chefs say they like it so much we women – but there is not much real -, definitely impressive for lunches or festive dinners this Christmas.

For the cake

WHITE CHOPPED CHESTNUTS (cooked in milk) 100 gr
BUTTER 100 gr
MILK CHOCOLATE 60 g CHESTNUT PASTE 100 gr egg yolks n. 6 SUGAR 100 gr

EGG WHITES n. 6 FLOUR 00 90 gr

For the crème anglaise

WHOLE MILK 5 dl
EGG YOLKS N. 6
SUGAR 100 gr
BOCCHINO GRAPPA RISERVA 1 DL

 

Melt in a Bain-Marie chestnuts, the butter, chocolate and chestnut paste. Whip the egg yolks with sugar and whip the egg whites aside almost snow. Remove from heat and mix the mixture of chestnuts, chocolate and butter with the egg yolks with the help of a large spatula, then add the egg whites. Finally add flour stirring constantly rain. Let stand the mixture in the refrigerator for 2-3 hours, Meanwhile, flour and grease the machine to operate.

The patties should bake convection to 210° C for 8-9 minutes.

Pour the brandy and milk in a small pot from the bottom often and put on a very low fire, up to touch the boil. Apart from, in a bowl, beat the egg yolks and sugar until the mixture is uniform. Add to milk, continuing to stir with a wooden spoon until it is fully incorporated. Cook the cream, never boil, until it reaches a thick consistency and smooth.

Garnish the turned with the cream and serve hot.

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