It is only mid-November but I heard Christmas carols in the store this evening.
There are some great fall recipes that I want to share with everyone before Christmas so I need to get busy with my updates.
Cakes featuring chestnut paste are hugely popular in Japan. The infamous Mont Blanc cake, is another standard in all bakeries here.
This recipe is quite easy - mixing butter, sugar, eggs, flour, etc. The baking pan is unique though. It is in the shape of chestnuts. Not sure how easy this is to find in your country but I bought mine at Cuoca in Tokyo.
Recipe
(makes 12 small cakes)
120 grams softened butter
100 grams sugar
Pinch of salt
30 grams honey
110 grams chestnut paste
2 eggs
1 teaspoon baking powder
150 grams sifted flour
10 grams rum
10 grams rum
Slices of cooked chestnuts
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| Dough should be smooth |
1. In a bowl mix the softened butter and sugar the add the salt and honey. Add in the chestnut paste and mix well. Add the eggs & rum.
2. Put every through a sieve since the chestnut paste does not mix together smoothly.
3. Add in the flour in portions and mix well.
4. Batter should be smooth when you finish.
To put the dough into the baking pan, it is easier if you put it in a pastry bag to fill each piece.
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| The baking pan I used is in the shape of a chestnut |
This pan is super easy to use. You can directly pour the dough into the pan without using butter or oil sprays.
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| Fill each mold half way and add a piece of chestnut in the middle & the fill the rest of the way |
Fill in the remainder and smooth the top to remove the extra dough.
Bake at 170 degrees Celsius for 15 - 20 minutes depending on your oven.
Let the pan cool for a short while then remove each piece.
Decorate each piece with melted milk chocolate and chocolate sprinkles.
Melt about 60 grams of milk chocolate in a bowl over hot water and then dip each end into the chocolate. Dip in the sprinkles while the chocolate is still wet.
Bake at 170 degrees Celsius for 15 - 20 minutes depending on your oven.
Let the pan cool for a short while then remove each piece.
Decorate each piece with melted milk chocolate and chocolate sprinkles.
Melt about 60 grams of milk chocolate in a bowl over hot water and then dip each end into the chocolate. Dip in the sprinkles while the chocolate is still wet.
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| Cakes topped with chocolate and cookie crunch Use whatever topping is in your house |
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| This is the marron puree I found in Japan This is a famous French brand |
i would kill for that pan!!!
ReplyDeleteis it commonly available in japan?
It was made by a company/shop called Cuoca http://www.cuoca.com. You can purchase in either their shop or on their web sitel
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