Hi guys :)
Today I made Mont Blanc shortcake.
'Mont Blanc' is a french traditional cake which is made of chestnut.
I made it using a homemade chestnut compote I uploaded last week.
I made the cake sheet with a hint of coffee flavor.
Coffee and chestnut really go well together.
Of course, you can make your own variation of Mont Blanc cake using different flavors. :)
* Products I used
-Sugar: Domino Sugar
-Butter, whipping cream: Trader Joe
-Flour: Swan’s down
-Hand Mixer: amzn.to/2PdjG3s
-Silicone spatula: Kyunghoon Industries
-Glass Bowl: Pasavache
-Instant coffee powder: Iguacu
-Piping tip: No. 234
- Rum : Bacardi
▶Ingredients (15cm diameter cake mold)
[Coffee Genoise]
-100g eggs
-30g yolk
-75g sugar
-62g cake flour
-10g corn starch
-20g unsalted butter
-15g milk
-2g instant coffee powder
1) After beating the whole egg and yolk well, add sugar and mix.
2) Heat egg mixture over hot water and raise the temperature to 37~42 degrees Celsius.
3) Whisk firmly until the trace remains for at least 3 seconds.
4) Make the air bubbles dense at the lowest speed of the hand mixer.
5) Add the sifted powder and fold gently with a spatula so that the foam does not burst.
6) Add milk, butter, and coffee powder mixture warmed to 40~60 degrees Celcius and fold lightly as possible so that the foam does not burst.
7) Bake for 30 minutes at 165℃ (329℉) in a preheated oven (Unox Convection Oven)
8) When the cake completely cools, slice three pieces of 1.5cm thick.
[syrup]
-30g water
-15 g sugar
-3g Rum (can be omitted)
1) Mix sugar with water and heat until it boils once.
2) When the syrup cools, add rum and mix well.
[Whipped Cream]
-330g heavy whipping cream
-23 g sugar
1) Add sugar to the cream that has been kept cold, and whip it on the iced water.
2) Take 170g and use it as a sanding cream, and use the rest as an icing cream.
* Keep the icing cream in the refrigerator while sanding the cream, then whip it again immediately before use to achieve the correct consistency.
[Chestnut cream]
-150g chestnut paste
-60g unsalted butter
-5g Rum (can be omitted)
1) Use a spatula to loosen the chestnut paste at room temperature.
* If you are using a homemade chestnut paste, be sure to filter it through a fine sieve. If the particles remain even a little coarse, they will get stuck in the piping tip and you won't pipe it properly!
2) Add room temperature butter to chestnut paste and mix with a hand mixer.
3) Add Rum and mix.
* Depending on the thickness of the chestnut paste, the consistency of the cream may vary. If the finished cream is too thick, the cream will not be piped properly. Adjust the amount of rum or add milk or water to adjust the consistency of the cream.
*6 candied chestnut for sand, 3 chestnuts for decoration
(Recipe is here: • Sub) 밤 이렇게 드시면 훨씬 맛있어요... )
*Storage: Can be stored refrigerated for 2-3 days. When storing in the refrigerator, be sure to put it in an airtight container so that the surface does not dry out.
instagram: / jadore________
-------------------------------------------------- -------------------------------------------------- ---
Please indicate the source when using the recipe.
Secondary editing and re-upload of video is prohibited
-------------------------------------------------- -------------------------------------------------- ---
13 окт 2020
