Classic Viennese Maronireis | Sweet Autumn Delight

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Classic Viennese Maronireis | Sweet Autumn Delight

Name: Classic Viennese Maronireis | Sweet Autumn Delight
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 400 g chestnuts; 50 ml whole milk; 60 g powdered sugar; 10 g vanilla sugar; 15 ml rum; 250 ml whipping cream; 30 g dark chocolate

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15 min

Quick

Gurkerl Küche

Ein unverzichtbarer Klassiker der Wiener Kaffeehauskultur im Herbst: Zarte, mit Vanille und feinem Rum veredelte Maronifäden, serviert mit cremigem Schlagobers und zartbitteren Schokoladeraspeln.

Preparation method

Prepare the chestnut mixture

Place the cooked chestnuts together with the whole milk, powdered sugar, vanilla sugar, and rum in a bowl and puree with an immersion blender or mash with a fork into a fine, smooth mixture.

Chill the chestnut mixture in the refrigerator for about 20 minutes so that it retains the perfect firmness when pressed.

Whipped cream & serving

Whip the well-chilled whipping cream in a mixing bowl with a hand mixer until creamy and stiff.

Chef's tip

Oven tip: If using fresh, uncooked chestnuts, score the shell crosswise and roast them for approx. 25 minutes at 200 °C in the oven until the shell bursts open before peeling them.

Non-alcoholic variation: The dash of rum can be wonderfully replaced with one tablespoon of fresh orange juice or one teaspoon of vanilla extract.

Freshness tip: It is best to whip the cream shortly before serving so that it retains its wonderfully light texture.