Ingredients1
66g of unsalted butter (cooked until caramelized, with hazelnut aroma); 50g of sugar; 66g of low-flour; 1 whole egg; 100g of Ember's sugared chestnut filling; 17g of milk; 200g of Ember's unsweetened chestnut puree; 2g of baking powder; 60g of Ember's sugared chestnut paste; 2g of vanilla extract; some (at your own discretion) of light cream (for blending chestnuts); Light cream (for spreading and laminating) about 500g
Practice
Bake the Madeleines first and set aside. Sugar 50 grams, 1 whole egg, 17 grams of milk, 66 grams of low-flour, 2 grams of baking powder, 2 grams of vanilla extract, 66 grams of unsalted butter (cooked until caramelized, with hazelnut aroma), 190 degrees, 10-12 minutes. Use a mini mold, a little shorter time.
Then bake the split sponge. Because the low flour was out of stock for a long time, after thinking about it, I decided to skip the island sponge for now, and try it again when I have all the ingredients. This time there is no more pineapple sauce, all replaced with maple syrup, used 50 grams of medium flour, other than the same.
Continuing with Amber's chestnut range, I made my own blend this time. I used 100g of sweetened chestnut filling, 200g of unsweetened chestnut puree, 60g of chestnut paste, some light cream (at my disposal), a little rum and mixed well.
500 grams of light cream with sugar, beat until you can do mousse state, add 100 grams of chestnut mixture above, do not forget to add a little bit of rum, continue to whip until you can frame the state. Chestnut small particles can be seen very clearly, the amount of sugar to adjust their own Oh, because the chestnut is sweet, do not let the cream sweet over.
The cake is divided into three slices, the first layer coated with chestnut cream, large grains of cooked chestnuts, drizzle some caramel syrup; the second layer coated with chestnut mixture, close the third slice, press flat.
Spread the whole surface with chestnut cream, smoothing it out.
Squeeze the last bit of chestnut mixture left over the surface with a Santa Ana flower spout and draw small laces with the chestnut cream. Then decorate with madeleines, strawberries and dragon pearl fruit, garnished with some pearl-colored sugar beads.