| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Viennese |
Dessert |
16 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
|
17.5-oz sweetened chestnut |
|
|
puree |
| 1/2 |
c |
Semisweet chocolate |
| 1 |
c |
Butter, room temperature |
| 1/2 |
c |
Icing, powdered sugar |
| 2 |
|
up to |
| 3 |
T |
Bourbon or rum |
INSTRUCTIONS
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi) Date: 24 Dec 1994
00:22:16 -0500 from "Viennese Desserts Made Easy" by Georgina Gronner:
This is great as a filling for whatever cake you like...especially
chocolate! In a heavy saucepan, cook egg yolks, chestnut puree, and
chocolate over low heat. Stir constantly until mixture thickens.
Remove from heat right away. Set aside to cool. Beat butter and sugar
until light and fluffy. Beat in cooled chestnut mixture. Add liqueur
and beat until creamy. Taste and add more liqueur if desired.
REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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