CHESTNUT BITES-BOUCHONS AUX MARRONS

A while back, in February, I made some delicious and refreshing verrines filled with the most wonderful comibination of "White Chocolate Ganache" and "Danish Lemon Mousse" (recipe soon to come), decorated with "Sesame Praline" and accompanied by "Chestnut Bites". It was a very harmonious dessert...

Today, I want to share with you the recipe for the little "Chestnut Bites" which I really loved as they are very useful and taste great, yet they are extremely basic and easy to make.

This sweet treat was just right and paired perfectly well with the acidity of the lemon. They have a heavenly smokey chestnut flavor, a light, but pungent hint of rum and a wonderful buttery dimension that is totally heavenly. Texture-wise, they are more like a puddingy cake; moist and spongy.

Really scrumptious!

~ Chestnut Bouchons ~
Recipe found on Bigmousse's blog "Le Palais Des Délices" (France).

Yields about 16 bouchons.

Ingredients:
380g Chestnut jam or sweetened chestnut puree
2 Big eggs (~57-60g)
80g Unsalted butter, melted
1-2 Tbs Dark rum (optional)

Method:
1. Mix together the melted butter with the chestnut jam/puree.
2. Add the eggs.
3. Mix well in order to get a homogenous batter.
4. Fill a greased muffin pan with the batter, nearly to the top (the bouchons don't rise much) and bake at 175° C (347° F) for about 25 minutes.
5. Let cool a little before unmolding.

Remarks:
The "Chestnut Bouchons" are quite fragile, so I recommend you to unmold them very delicately.
They can be kept in the refrigerator for about 5 days.

Serving suggestions:
Serve those "Chestnut Bouchons" with a dollop of whipped cream, sour cream or as an accompaniment to your desserts (chocolate mousse, lemon mousse, Panna Cotta, pastry cream, fruit salads, etc...).

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~ Bouchons Aux Marrons ~
Recette tirée du blog "Le Palais Des Délices" (France).

Pour environ 16 bouchons.

Ingrédients:
380g de Crème de marrons ou de confiture de châtaigne
2 Gros œufs (~57-60g)
80g de Beurre, fondu
1-2 CS de Rhum ambré (en option)

Méthode:
1. Mélanger le beurre fondu avec la crème de marrons.
2. Puis ajouter les oeufs entiers.
3. Bien mélanger la préparation.
4. Remplir les alvéoles du moule beurré presque jusqu'en haut, (les bouchons ne lèvent pas trop) et faire cuire environ 25 minutes à 175° C.
5. Laisser un peu refroidir puis démouler.
6. Les bouchons se conservent au frigo.

Remarques:
Ces bouchons sont très fragiles, alors beurrez bien vos moules et démoulez-les délicatement.
Les bouchons se conservent au frigo pendant 5 jours.

Idées de présentation:
Servez ces bouchons avec de la crème chantilly, crème fraîche (sûre) ou en accompagnement d'un dessert (mousse au chocolat, mousse au citron, Panna Cotta, crème anglaise, salade de fruits,etc...).