Our Recipes Cream and chestnut dumplings

Ingredients for the filling/topping

300g type-0 flour 2 eggs 150g sugar 100g butter

Recipe:

First, we prepare the cream filling, because it has to cool. Heat the milk, and in a small pot, whisk the egg yolks with the sugar and chestnut jam, until it is frothy and light. Now slowly add it to the milk and heat on a gentle flame, stirring well. Continue to stir so that no lumps form, remove from the heat when it is nicely thick, pour onto a plate and leave it to cool covered with clingfilm, so that it does not dry out.
For the shortcrust: spread your flour out on a work surface, pour the sugar, cubed butter and eggs into the middle, and work together quickly with the tips of your fingers until you have a smooth and elastic dough. Form it into a ball, cover with clingfilm and leave in the fridge for 30 minutes.
Once cooled, use a dough cutter to form flat circles of 20cm diamter, and place half a tablespoon of your chestnut filling on one side of each. Fold the dough over, close well and place on a lined baking tray. Bake at 190°C for 15 minutes, remove once cooked, leave to cool and sprinkle caster sugar over the surface.