Sweet chestnut desserts are so popular in Hungary, and I wanted to prepare a super easy recipe that you can prepare as a weekend treat. This is how the idea of these Chestnut Cream Horns came up.
For me, it's quite challenging to list any food that is typical in November. In this case, the seasonal ingredients are my inspiration, the market always offers something you haven't planned to use but instantly gives you some creative ideas to create a new dish or turn another conception into your seasonal meal.
The chestnut season started so you can try to make your own sweet chestnut purée, or just buy some quality ingredients. What is even better, if you have a decent chestnut tree near to your home, you can harvest your own nuts.
- 4 egg yolks
- 65 g sugar
- 1 tbsp cornstarch
- 2 tbsp flour
- 300 ml milk
- 1 tsp vanilla extract
- 25g butter
- 250g sweet chestnut purée
- Puff pastry
- Dark chocolate
- Icing sugar
- For the chestnut filling, beat the egg yolks with the sugar until it will be pale in colour, then whisk in the flour and the cornstarch.
- Heat up the milk in a saucepan until it starts to boil, add the vanilla extract and then incorporate the milk mixture into the egg mixture. Boil it on low heat until it starts to thicken while stirring constantly.
- Take off the stove and cover the cream with cling film, so a crust doesn’t form on the top.
- After it cools down, incorporate the chestnut purée.
- For the horns use puff pastry: cut it into narrow strips and roll around your cream horn moulds. Bake them at 220 °C till they become light golden brown.
- After the horns cooled down, take the moulds out.
- Melt the chocolate over steam, temper to 40 °C, then dip the horns into the chocolate, chill them on a cooling rack,
- Finally, fill them with chestnut cream. The easiest way is to use piping bags for filling the pastry horns.
- Sprinkle them with icing sugar before serving.