| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Viennese |
Dessert |
16 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
cn |
(17.5-oz) sweetened chestnut puree |
| 1/2 |
c |
Semisweet chocolate |
| 1 |
c |
Butter; room temperature |
| 1/2 |
c |
Icing (powdered) sugar (up to) |
| 3 |
tb |
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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