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the most delicious chestnut dessert
■Chestnut financier
80g…Egg white
40g…Granulated sugar
50g…Almond powder
25g…Flour
40g…Chestnut cream
50g…butter
Put the butter in a pan and color it until it is dark and put it on a wet cloth and let it cool.
① Cut the egg white
② Combine granulated sugar.
③ Add the flour and almond poodle.
④ Add malon paste to make it smooth and add burnt butter to pour into the mold.
⑤ Bake in preheated oven.
⑥ Remove the baked product from the mold and remove rough heat.
Cut the financier at 9cm x 3cm
■ Meringue Cookie
40g…Egg white
50g…Granulated sugar
10g…Cornstarch
① Whip the egg white and make it fluffy.
② Whisk while adding granulated sugar in several times.
③ The standard for the finish is the sign of the finish until the whole surface is glossy and the horn is raised.
④ Add corn starch and gently mix from the bottom of the bowl.
⑤ Put in a squeeze bag and squeeze as you like.
⑥ Bake for 60 to 90 minutes in an oven preheated to 100 ° C.
* Since the baked product is sensitive to moisture, store it with a desiccant.
■chestnut cream
200g…chestnut paste
20g…Chestnut cream
50ml…heavy cream
10ml…rum
① Put malon paste in a bowl and add rum.
② Add fresh cream to the chestnut paste little by little to adjust the hardness.
■ Finish
① Place the meringue cookies on the cut financier.
② Make creme chantilly with 100ml of heavy cream and 10g of granulated sugar.
③ Spread creme shanty around meringue.
④ Move and squeeze the chestnut cream alternately to hang the thread.
⑤ If you decorate with your favorite such as Marongrasse, it is completed.
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15 сен 2019
