Try this Chocolate Chestnut Snowflake recipe, or contribute your own.
Suggest a better description1 Roll out pastry to large square 33x33cm. Cut out neat circle using a plate. Transfer circle onto a baking parchment and chill. Repeat with the remaining pastry and chill each one on top of the other separated with baking sheet. To end with 3 circles, 28cm diameter.
2 Meanwhile, in a bowl mix caramel and miso and set aside. Put the chestnuts in a small food processor and whizz until very finely chopped; remove 50g and set aside. Add 50ml double cream to the chestnuts in a food processor and combine. Add 1 egg yolk and 75g miso caramel and whizz until almost a smooth paste.
3 Remove 1 pastry circle from fridge and place on the work surface. Spread 1/3 of the chocolate spread in a ring around the edge of the circle, leaving 1cm border at the edge and a 14cm diameter circle in the centre. Sprinkle the centre of the pastry with 25g of the reserved chopped chestnuts, then spoon 1/2 chestnut puree on top, lightly levelling with the back of the spoon
4 Sprinkle over the remaining 25g chestnuts to cover the puree. Remove the rough pastry circle from the fridge and place on top of the base pastry circle. Lightly press around the edges where the chocolate spread is. Remove 14cm centre circle of this pastry, revealing chestnuts.
5 Spread the ring of pastry with another 1/3 of chocolate spread. Spoon the remaining chocolate spread on top of the chopped chestnuts in the centre, followed by remaining chestnuts.
6 Remove final pastry and and place on the ring. Lightly press edges where chocolate spread ends. Put an upturned bowl, around 16cm in diameter over the centre of the circle. Cut 16x6cm long equally spaced slices into pastry, starting from the outside edge of the bowl, working your way around the circle like a clock.
7 Take 2 slices and twist them away from each other twice, then lightly press the ends together. Repeat all the way round the circle - you should end up with 8 snowflake arms. Slide the snowflake on its parchment, chill for 30min.
8 Preheat oven to 190C, gas mark 5. Beat the remaining egg yolk with 1tsp water and brush over the centre of snowflake. Lightly score lines into the centre of the pastry, if you like, with a blunt knife. Bake for 45-50min until golden. Gently heat remaining miso caramel and 100ml double cream. Serve the snowflake warm dusted with icing sugar and miso caramel sauce.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 857 | ||
Calories from Fat: 509 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.6g | 75 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 78.1mg | 24 % | |
Sodium 349.9mg | 12 % | |
Potassium 305.5mg | 8 % | |
Total Carbohydrate 76.6g | 23 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 71.7g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 857
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