Chestnut Delight

Ingredients

• 200 g unsalted butter (softened, in pomade)
• 300 g chestnut purée (no added sugar)
• 3 eggs (at room temperature)
• 120 g granulated sugar (for the batter)
• 80 g almond powder (sifted)
• 150 ml whole milk (heated)
• 100 ml liquid cream (20 % fat) (heated with the milk)
• 100 g candied chestnuts (cut into large pieces)
• 30 g all‑purpose flour (for flouring the rings)
• 200 g granulated sugar (for the glaze)
• 60 ml water
• 150 g powdered sugar

Instructions

1. Soften the butter

   Cut the butter into small cubes and melt it on low power in the microwave in 10‑15 s bursts until it reaches a pomade consistency.

   Time: PT2M

2. Mix butter and chestnut purée

   In the mixer bowl, add the butter pomade then the chestnut purée. Mix on medium speed until the mixture whitens and becomes airy.

   Time: PT5M

3. Whiten eggs and sugar

   In a separate bowl, crack the eggs, add the granulated sugar and whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT3M

4. Incorporate the eggs into the chestnut mixture

   Pour the egg‑sugar mixture over the chestnut batter while continuing to beat. Then add the sifted almond powder and mix quickly.

   Time: PT4M

5. Heat milk and cream

   In a small saucepan, heat the milk and cream over medium heat until reaching about 80 °C (do not let boil).

   Time: PT5M

   Temperature: 80°C

6. Incorporate the milk‑cream mixture

   Pour the hot liquid onto the batter in a stream while mixing on low speed to avoid lumps.

   Time: PT2M

7. Add the candied chestnuts

   With a spatula, fold the candied chestnut pieces evenly, without crushing them.

   Time: PT2M

8. Prepare the baking rings

   Butter the inside of each ring, lightly dust with flour, then tap to remove excess.

   Time: PT5M

9. Fill the rings

   Transfer the batter into a piping bag (no tip) and fill each ring to two‑thirds of its height.

   Time: PT5M

10. Initial baking

    Place the rings on the silicone mat in a pre‑heated oven at 180 °C and bake for 55 minutes. Watch the colour and the firmness of the centre.

    Time: PT55M

    Temperature: 180°C

11. Prepare the sugar‑water glaze

    In a saucepan, combine the granulated sugar and water, bring to a boil then remove from heat. Incorporate the powdered sugar off the heat, stirring until fully dissolved.

    Time: PT5M

12. Glaze and set the icing

    Increase the oven temperature to 220 °C. Remove the rings with a small knife if necessary, place them on the rack, brush each cake with the glaze using a brush, then return to the oven for 20 seconds to set the glaze.

    Time: PT1M

    Temperature: 220°C

13. Finishing and serving

    Arrange the delights on a serving platter, add a small piece of candied chestnut on top of each cake and serve warm or at room temperature.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g