Autumn and winter is always the time of ‘Marroni’ (sweet chestnut). The soon it gets a bit colder at every corner in Zurich you can see the green ‘Marroni-Hüsli’ (chestnut stands or little green cottages selling hot chestnuts) popping up.
With the season you’ll get the seasonal dessert, which is vermicell. It’s a shortcrust tart, filled with cream and meringue and on top a lot of chestnut mousse.
I wanted to adapt this dessert and transfer it to a completely new cupcake format. Did you ever eat something with chestnut flour? Well, I did. This flour reacts completely different to normal flour because it does not stick and does not rise. Hence it is suitable for people with food allergies like celiac disease. The chestnut flour has a very strong own taste, that is why I like it so much. I adapted a basic cupcake recipie integrating the chestnut flour but still having normal flour in it to make the cupcakes rise.
First try turned out great so I went on preparing the filling (chestnut mousse) and the icing (whipped cream). See the result: