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Puffs with chestnuts and honey are a delicious dessert that combines the lightness of choux pastry with the enveloping flavour of chestnuts and the natural sweetness of honey.
This dessert represents a perfect balance of flavours and textures: the delicate crunchiness of the puffs encloses a soft chestnut cream filling, while the honey adds a golden, aromatic note that enhances the autumnal character of the preparation.
Ideal to end a special lunch or dinner, these cream puffs are an explosion of flavour that celebrates the simplicity of genuine ingredients transformed into a sophisticated and irresistible experience.
Perfect served with tea or a glass of sweet wine, they are a dessert that conquers at first taste.
Boil the already peeled chestnuts in three litres of water with a pinch of salt and bay leaves to taste. Peel the chestnuts, place them in half a litre of grappa and let them macerate in the dark for twenty days. Whip the cream to stiff peaks. Drain the chestnuts, mix them with the acacia honey. Stuff eight cream puffs with the chestnuts and cream.