Mont Blanc chestnut cake Recipe |モンブランケーキの作り方 | Emojoie Cuisine

Mont Blanc chestnut cake Recipe |モンブランケーキの作り方 | Emojoie Cuisine

Salut👋 Emojoie here. Last time I made the Mont Blanc, but since there is a lot of chestnut paste left, I think I’ll make a Mont Blanc cake. First, I will start by making the sponge cake (Genoise). Mix the sugar and eggs together. The whole egg is best to foam at about 40°C, so whip it over hot water. It is sufficient to mix lightly here because it is foamed with an electric whipper later. If you tilt the bowl and whipper, the foam will form faster. Something like this. It foamed fast because a lot of air is taken into the dough. If you have not tried it before, please try it. It is quite different. I think that it is usually done like this, but it takes more time because it is difficult for air to enter inside. Pour the dough and foam it until the traces do not disappear immediately. First, put milk. I think that a lot of moisture is easy to melt when the flour is added and the foam does not collapse easily. This time, I will try to replace some of the flour with almond flour. Adding almond flour will make the dough more delicious, but I think it will be a little more difficult. If you don’t put almond flour, adding 100g of flour is fine. Mix it boldly. I think it’s important to get it done in a short time by mixing it several times. Add melted butter and mix. Mix it quickly as well. The mold is 15cm. Don’t forget to pre-heat the oven before you make the dough. Level the dough. Remove it from the mold after baking and let it cool. We will make the chestnut buttercream in the mean time. There is still some chestnut paste left, I will freeze the remaining portion. If you don’t have rum, you can omit it. When it comes to sponge cake, there has to be heavy cream right? I will make it mildly sweet. The cream used when assembling the cake is chilled and whipped and used as it is. Because if the temperature is high, it becomes sloppy. This is the syrup used to soak the sponge cake. Heat water and sugar over a range. Add liqueur as you like. Put a little Marrons Glacé in the cake. Marrons Glacé is quite expensive so only use a little bit. Since the proportion of flour is small, the sponge dough is easy to collapse. It is delicious if you eat it, but it may be a little difficult to process. Spread the cake in syrup and moisturize the dough. A pipping bag is not essential, but it is easy to work with. Repeat the steps. There is no need to level the cream so beautifully because it is hidden. Do not cover the whole cake with fresh cream. It is an eco-friendly cake with low calories and cream😀 Double the calories by squeezing double the chestnut cream while saying it is eco-friendly💪 Woops. A small mistake at the end😝 Yup, its done! Do not press it and cut it. It collapsed a little. There! We can see the Marrons Glacé. Let’s dig in! After all, heavy cream is delicious in sponge cake. Almond flour is added so the dough is delicious. I think I like the combination of chestnut cream, heavy cream, and sponge cake more than regular Mont Blanc. This is something that the chef Hanzo can’t eat~ I gave him a toy instead to distract him.😉 Thank you so much for watching today. Salut👋

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Ingredients
– Genoise / Sponge cake 15cm –
3 Eggs
100g Sugar
25g Milk
70g Cake flour
30g Almond flour
25g Unsalted butter
170℃ 30min

200g Chestnut paste（Pâte de marron）
70g Unsalted butter
Rum
200g Whipping cream（35-38%）
10g Sugar

30g Water
15g Sugar

Marrons Glacé

* Preheating is necessary. Even if the recipe was written without “preheat oven …”, you must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

－Conversion Guide－
15 cm (6 inch) → 18 cm (7 inch)
Ingredients 1.5 times
Bake time 1.25 times

15 cm (6 inch) → 21 cm (8.2 inch)
Ingredients 2 times
Bake time 1.5 times

15 cm (6 inch) → 12 cm (4.7 inch)
Ingredients 0.66 to 0.7 times
Bake time 0.8~0.9 times

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