Orange and cinnamon parfait with chestnuts - Pruss
Desserts - Breads
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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