For the chestnut ganache
30 cl of water
250 g of candied chestnut puree
125 g of chocolate, preferably Ecuadorian with 55 % cocoa content
3 ml of extra old rum
For the biscuits
175 g softened butter
125 g of powdered almonds
120 g of icing sugar
1 pinch of salt The seeds of 2 nice soft vanilla pods
1 egg white
125 g of 55-type patisserie flour
125 gof chestnut flour
Melt the chocolate bain marie-style at 45 °C. Using a spatula, mix together with the chestnut cream.
Emulsify by whipping together with the rum.
Chill in the refrigerator for around twenty minutes.
Preheat the oven to 140 °C.
Using a mixer fitted with a whisk, carefully mix the butter, powdered almonds and icing sugar.
Then add the salt and vanilla.
Gradually add the egg white then the sifted flour.
Using a piping bag, divide the paste between suitable moulds.
Cook in the middle of the oven for twelve or so minutes.
Leave to cool then sandwich two shells together using the chestnut ganache.
Mannori Luca combines experience with the taste for the new, his specialties can only be delicious: biscotti di Prato (typical Prato cookies), Colomba and Panettone. The house offers its cookies and traditional tarts as well as chocolate desserts. Pastry World Champion in 1997, Mannori is the author [...]Read more