COFFEE SHORTCRUST • butter 280 g • powdered sugar 90 g • flour 285 g • salt 4 g • soluble coffee powder 5 g In a planetary mixer mix the butter with the sugar, then add the flour, salt, and coffee powder. Leave the dough to rest in the fridge for two hours. Take the dough and roll it out between two sheets of baking paper to a height of 2 mm. Bake in a static oven at 170°C for 6 minutes. Remove from the oven and use a cutter of the desired diameter to cut some shortcrust discs. Finish cooking the dough for another 4-5 minutes. You can also use the shortcrust as a crumble or give it the shape you prefer. Since it’s very crumbly, it’s best to handle it delicately only when it has cooled off. CHESTNUT PETALS • chestnuts 5 Peel and laminate the chestnuts. Bake in the oven at 160°C for 10 minutes. ASSEMBLY Assemble everything starting from the shortcrust. Place the pudding on top and finish with the chestnut “petals.” 18 RECIPES Designed by xb 100 / Freepik
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