Cappuccino de marrons aux noisettes

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Cappuccino de marrons aux noisettes. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cappuccino de marrons aux noisettes is one of the most popular of current trending foods in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Cappuccino de marrons aux noisettes is something that I have loved my whole life.

Many things affect the quality of taste from Cappuccino de marrons aux noisettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cappuccino de marrons aux noisettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cappuccino de marrons aux noisettes is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cappuccino de marrons aux noisettes estimated approx 40 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Cappuccino de marrons aux noisettes using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Cappuccino de marrons aux noisettes:

1. 400 g marrons
2. 40 g noisettes
3. 2 briques de crème liquide entrière
4. 1 oignon
5. 1 bouillon cube
6. 60 cl eau
7. vin blanc
8. ciboulette
9. huile d'olive

Steps to make to make Cappuccino de marrons aux noisettes

1. Torréfier les noisettes au four 10 minutes à 180°C. Les sortir du four, les déposer dans un torchon propre et les frotter pour enlever la peau. Concasser les noisettes et réserver.
2. Hacher quelques brins de ciboulette
3. Fouetter une brique de 20 cl de crème liquide entière avec un batteur. Pour réussir la chantilly, il est conseillé d'avoir mis le récipient au congélateur au préalable, et la crème doit être très froide également. Saler, poivrer. Ajouter la ciboulette et les noisettes concassées. Réserver au frais.
4. Émincer les oignons et les faire revenir dans un peu d'huile d'olive. Déglacer avec du vin blanc.
5. Une fois le vin blanc évaporé, ajouter les marrons, une brique de crème liquide, le bouillon cube émietté et l'eau. Une fois que le mélange frémit, laisser mijoter 20 minutes à feu doux sans couvrir. Mixer.
6. Servir dans des verres transparents le mélange et couvrir de chantilly. Déguster bien chaud.

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