Chestnut filling for crumpets

1 serving


Filling preparation method: egg yolks, sugar, vanilla sugar, 2 tbsp. spoons of chestnut puree cook in deep dishes until thick. Then remove the mass from the stove and stir until semi-cooled; add the remaining chestnut puree, butter and mix the mass until completely cooled. To make mashed potatoes, boil 500g of edible chestnut until soft, cut the peel, squeeze out the flesh and wipe through a sieve. Instead of chestnut filling, you can also use walnut filling prepared as follows: beat 2 egg whites into strong foam, add two egg yolks, 140 g of powdered sugar, 120 g of ground walnut kernel, 1/2 pack of vanillin, 1 tbsp. spoon of strong rum. Mix the products until homogeneous.