Chestnut stalks

Ingredients for 1 servings:

• 125 g chestnut puree (frozen) or cream made from candied chestnuts
• 245 g wheat flour type 405
• 110 g butter, soft
• 100 g sugar
• 1 egg(s), size L
• 2 tsp vanilla sugar
• ½ tsp baking powder
• 1 pinch of salt
• 1 egg yolk
• 2 tsp milk

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

“always and everywhere”

Cream the sugar and butter until fluffy. Stir in the chestnut puree, egg, salt, and vanilla sugar. Mix the flour and baking powder, add, and knead everything into a dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 40 minutes. Whisk the egg yolk and milk in a cup. Preheat the oven to 190°C (375°F). Roll out the dough into 2 portions, each 4 mm thick. Use a rolling pin to divide into 6 cm wide strips, and then cut 1-1.5 cm wide strips from each. Arrange the strips (stalks) on a baking sheet lined with baking paper, brush with the egg yolk mixture, and bake for 13-15 minutes until light brown. You will make at least 100 sticks.