2. Simmer the chestnuts in a pot of hot water for 3 minutes
3. Then remove the chestnuts and put them in cool water for a few moments (this is to make the chestnuts easier to shell, the heat expands the cold contraction)
4. Peel the shells of the chestnuts, the rounded ones are not very cute
5. Put them into a pressure cooker and put them under water for 15 minutes
6.6. Put the cooked chestnuts into a blender and add 100ml of milk, puree and sieve.
7. Heat a pan and melt a small piece of butter
8. Add the chestnut puree
9. Add sugar and light cream to taste. Sauté the chestnut puree into a non-sticky mass and serve to cool.
10. Divide the chestnut puree and bean paste into small even doses
11. Pour the bean paste filling into the chestnut puree, and close the mouth to form a small dough
12. Press the dough into shape with a mold (I forgot to take a picture of this step), and serve on a plate
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