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A manuscript from around 1460–1480 Libro de arte coquinaria, a cookbook authored by Martino da Como, has a recipe for chestnut pie (later called torta di castagne [7]).It is a pastry filled with a blend of chestnut puree, cheeses, fats, eggs, with optional spices and sugar.
Whisk in the egg yolks and then the chestnut puree. Slowly whisk in the cream and then the milk. Cook over medium heat, stirring constantly and scraping the bottom of the pan with a rubber spatula.
Gently fold the chocolate mixture into the chestnut purée, then, just as gently, fold in the beaten eggs, followed by the dry ingredients. Transfer the mixture into the buttered cake pan and bake for 40 minutes, or until the top of the cake is firm to the touch. If you stab the cake with a toothpick, the toothpick should come out clean.
Beat the remaining 8 tablespoons of the butter and 1/4 cup of the sugar together in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the chestnut mixture and stir until well combined. Set aside.
Want to make Chocolate Chestnut Cake with Confit Cranberries? Learn the ingredients and steps to follow to properly make the the best Chocolate Chestnut Cake with Confit Cranberries? recipe for your family and friends.
The recipe included the use of dried and fresh chestnuts in the pie. [8] Scappi's recipe recommended using chestnuts that were not entirely ripened, gathered in August. [8] An 1858 recipe for sweet chestnut pie uses chestnuts glazed with orange flowers, in the dish's preparation, which are placed inside the pie. [9]
Chestnut pudding is a traditional pudding found in European cuisine. It's similar to mont blanc , but simpler, without meringue . [ 1 ] The amount of sugar in the recipe varies, with some versions described as more of a "savory custard".
Caramel Brûlé Latte: This rich latte pairs espresso with caramel brûlé sauce, steamed milk, whipped cream, and a caramel brûlé topping for that perfect balance of sweet and savory.