Thursday, February 10, 2011

What Happens If A Human Eats Rimadyl

Trunk Chestnut Spring Rolls





Here is my another experiment, the chestnut tree. I made with cooked chestnuts of Noberasco . Let me tell you as I realized this experiment, as usual happens to me whenever I experience something new, I kept thinking that I would be sweet successful and that I only wasted ingredients. While I realize the anxiety grew. Instead, the chestnut tree I was successful, it will seem difficult, but if done with patience and by following precisely the procedure and be able to realize my advice. Also, do not overdo the filling, because otherwise when you go to close it, the cream straborderĂ  from the trunk. It takes patience, but you'll realize that it is worth it, because it is very good ... my sister exclaimed after the first taste: "hmmm good that Miriam, has the consistency of Nutella").



INGREDIENTS: 400 gr chestnut

soft Noberasco (formerly cooked)
100 gr icing sugar 50 g unsweetened cocoa


25 g milk 25 g Rum or Brandy

For the filling:

120 g butter at room temperature (remove from fridge half an hour before use to soften it)
100 grams of powdered sugar vanilla

2 egg yolks 1 / 2 cup of strong coffee bitter

For decoration:

3 bay leaves
whipped


PROCEDURE:

In a bowl add the powdered sugar, cocoa, milk and liqueur.



Mix all ingredients well with a wooden spoon.



With the help of a food processor, finely chopped chestnuts (should be like a wet chestnut flour, which is of a consistency similar to bread crumbs).



Add the cocoa mixture with the chopped chestnuts and blend the mixture gradually.



Knead with hands until dough is firm and dry.



Prepare the filling. In a food processor put the icing sugar, egg yolks and coffee and mix the ingredients.



Then, add the soft butter into small pieces



and mix quickly everything with the food processor until a smooth cream.



Spread on a damp cloth with a rolling pin the mixture of chestnuts often very thick (you must spread it quite often because the step where you create the trunk is soft and you risk breaking it).



Spread the topping evenly over the mixture of chestnuts (do not overdo it with the filling, to prevent overflowing).



roll it very gently (for not to break it is very delicate) through the form of a tree trunk. Slit with a fork by streaks of slightly undulating.



Garnish with whipped cream and bay leaves.



closely.

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