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

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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.

Ingredients

Price per portion:€ 3.48

Chestnut mixture & cream

Select all ingredients

Garnish

Dark chocolate 30 g Zartbitterschokolade

You probably have at home

Whole milk 3.5% fat 50 ml Vollmilch

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.