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Orange and cinnamon parfait with chestnuts - Pruss Recipe


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     Orange and cinnamon parfait with chestnuts - Pruss

Category   Desserts - Breads
Sub Category   None
Preptime   50 min

1 baking tray of 24-26 cm Ø Cling film
1 Fir cutter of 12-13 cm length greaseproof paper
2 egg whites
1 pinch of salt
50 g sugar
2 egg yolks
1 teaspoon cinnamon
1 orange, zest
1.5 dl cream, beaten
Marroni - Prussiens ( 30 pieces) -
3-4 tablespoons sugar
1 rectangular rolled out butter puff pastry, 340 g, 42x26 cm
300 g Marronipüree
2 tablespoons cherry or orange juice
4 soup spoons cream
Sugar pearls Icing
Sugar for dusting

For the parfait egg whites stiff with the salt. Can sprinkle sugar, continue beating until the mixture shines. Egg yolks, cinnamon and orange briefly stir among. Whipped carefully pull the rubber scraper underneath. Parfait mass pour into the lined with cling film sheet, flatten, freeze 4-6 hours.
For Prussiens work surface in the size of the dough, sprinkle with sugar. Place dough on it, undulate with the rolling pin only once over. Marronipüree, cherry or orange juice and cream until smooth. Brush dough with it. Dough roll in from both longitudinal sides against the middle, cut into 1 cm thick Prussiens . At choice to the heart shape, put it on the covered with baking paper. In the middle of the pre-heated to 220 ° C oven bake for 12-15 minutes.
Just before serving, cut out by means of a fir Ausstechers Parfait, enter on a plate, garnish and serve with the Marroni-Prussiens.
The Parfait firs preparing 1-2 weeks in advance, to give a filled with plastic wrap sheet, ice covered. The Marroni-Prussiens can be frozen unbaked 2-3 weeks. In portions refrigerated lay it on the baking sheet, bake. The baking time is extended by 3-5 minutes. Fresh, possibly enjoy lukewarm.

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