Dip each cooled pastry into the warm chocolate glaze, then immediately roll it in crushed wafers or cookie crumbs to create a textured "shell" appearance.
200g–250g (adjust until the dough is soft and non-sticky). Filling: 20–30 whole hazelnuts or walnut pieces. For the Glaze & Coating: Sugar: ½ cup (70g). Cocoa powder: 1–2 tbsp. Milk: 4–5 tbsp. Butter: 40g (for the glaze).
This classic Soviet-era recipe for " Chestnut" (Kashtany) pastries pirozhnye kashtany recept
ПЕЧЕНЬЕ КАШТАНЫ. Выпечка для Детей и Взрослых
is a nostalgic treat known for its tender, crumbly texture—achieved by using hard-boiled egg yolks in the dough. Despite the name, they do not contain real chestnuts but are shaped and decorated to look like them. For the Dough: Dip each cooled pastry into the warm chocolate
In a small saucepan, combine milk, sugar, and cocoa. Heat on low, stirring until the sugar dissolves. Add the butter and stir until smooth. Do not let it boil vigorously.
For a visual guide, you can check out popular versions on Say7.info or Povar.ru . For the Glaze & Coating: Sugar: ½ cup (70g)
Если вы хотите вспомнить детство, то попробуйте этот рецепт. Очень нежное печенье "Каштаны", которые сделаны из вареных желтков. YouTube·Кулинария Многодетной МАМЫ