Romanengo’s ‘crema di Marroni’ is ideal for enriching luxurious desserts, from bavarian creams to semifreddi. Why not try our shortbread nests with chestnut cream?
Ingredients: 200g shortbread pastry, 300g crema di marroni Romanengo, 150g single cream, 4 Marron glaces Romanengo, butter for greasing the tins, flour to roll out the pastry, and Romanengo’s candied violets for decoration.
Roll our the pastry on a floured surface, butter 4 individual flan tins, dust with flour. Line the tins with the pastry and bake for 15 minutes at 180 degrees. Leave to cool on a rack and remove the tins. Whip the cream and add the crema di marroni and pipe into the pastry shells, add a marron glaces to the middle of each tartlet and a candied violet for decoration.