Recipe - Kastaniencreme (Chestnut Buttercream)

4 Egg yolks
1 cn (17.5oz) sweetened chestnut
puree
One half cup Semisweet chocolate
1 cup Butter; room temperature
One half cup Icing (powdered) sugar
2 (up to)
3 tablespoon Bourbon or rum

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 0500

from "Viennese Desserts Made Easy" by Georgina Gronner:

This is great as a filling for whatever cake you like...especially
chocolate!

In a heavy saucepan, cook egg yolks, chestnut puree, and chocolate over low
heat. Stir constantly until mixture thickens. Remove from heat right away.
Set aside to cool. Beat butter and sugar until light and fluffy. Beat in
cooled chestnut mixture. Add liqueur and beat until creamy. Taste and add
more liqueur if desired.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.