Chestnut Purée Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder and baking soda in a bowl.

In a second bowl, beat the egg, sugar, chestnut purée, oil and buttermilk until frothy.

Add the flour mixture to the wet ingredients and fold in briefly until just combined.

Divide the batter evenly among the cases.

Bake the muffins for 20–25 minutes, then let them rest in the pan for 5 minutes.

Remove the muffins from the pan and let them cool completely on a wire rack.

Whip the cream with vanilla sugar and cream stabilizer until firm, then fold in 4 tablespoons of chestnut purée.

Melt the chocolate and spread a thin layer over the cooled muffins; then let it set.

Slice the muffins horizontally, fill with the chestnut cream and keep refrigerated until serving.