This time, it’s a Japanese Mont Blanc, the perfect combination of “chestnut cream sauce” and “sponge cake”.
|Sponge cake base|
low gluten flour
|Chestnut Cream Sauce|
|3 grams (I didn’t have any at home, I didn’t put any)|
Boiled chestnuts with skin on, chestnuts dipped in sugar water
How to Make Chestnut Mont Blanc
# Make a sponge cake base #
Whole egg + granulated sugar + vanilla seeds, mix well with electric mixer
Cook hot water in a pan. Heat the egg mixture over hot water to about 50 degrees. (For ease of whipping.)
high speed dispatch
Until the egg white can be lifted up to write and held for more than 5 seconds.
Beat on low speed for 1 minute, adjust bubble size
Heat the milk and butter over hot water until melted and keep warm.
Meanwhile, sift the low-gluten flour into the beaten egg mixture.
Mix with a spatula until no powder is visible (do not overmix)
Pour in the milk and butter (the hotter it is, the less likely it is to deflate)
Pour into cupcake cups
Bake in a preheated oven at 180 degrees for 13-15 minutes, judging by the color. Remove from the oven and allow to cool slightly until it is not too hot, then immediately transfer to a plastic bag to cool down, it will dry out if left open in the air. .
# Making chestnut cream sauce #
Take out the mashed chestnuts.
Sift the chestnut puree (the purpose is to soften the chestnut puree and make it easier to mix in the whipped light cream afterwards)
Chestnut puree 10g a ball, sugar chestnuts halved
Wrap 10g of the chestnut puree around the halved sweet chestnuts.
take out light cream
Play to about 6 minutes.
Pour 40g of light cream into the chestnut puree.
Mix with a whisk and spatula to form a homogeneous chestnut cream sauce; set aside
Continue whipping the remaining light cream until 8-9 mins.
Top completely cooled sponge cake with 16 chestnut puree wrapped in candied chestnuts.
Top with 21 of 9 whipped light cream, make a hill shape with a spoon or spatula, and refrigerate thoroughly (this base is not solid, and the chestnut cream shape squeezed on top will not be pretty)
Squeeze 20 of the chestnut cream sauce through a special piping nozzle, working from the bottom up to cover as much of the white light cream underneath as possible
On top of that, put the halved “sweet chestnuts with skin”.
Finally, you can sprinkle decorative powdered sugar or place foil decorations as you like!
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