Melting Chestnut Pastry
Ingredients
- 66.7 gUnsalted butter (softened)
- 13.3 gWhite sugar
- 2 pcEgg (whole)
- 26.7 gChestnut flour (sifted)
- 0.7 tbspRum
- 0.7 tspVanilla extract
- 333.3 gChestnut cream
Method
A dense, moist texture that coats the palate, defined by the woody taste of chestnut. The crust is barely set and crisp, while the center remains rich and creamy.
- 1
Work the butter until it reaches a creamy consistency. Add the white sugar and mix vigorously until the mixture is smooth and homogeneous.
- 2
Add the chestnut cream to the preparation. Mix with a spatula to obtain a brown and dense batter. The aroma should already be deep and woody.
- 3
Incorporate the eggs one by one. Whisk between each addition to emulsify the batter. The mixture should become shiny and more fluid.
- 4
Sift the chestnut flour over the batter and mix gently. Pour in the rum and vanilla extract. The batter should now perfectly coat the spoon.
- 5
Pour into a buttered mold. Bake at 180°C. The cake is ready when the edges slightly pull away and the center remains supple under finger pressure.
Frequently asked questions
How do you get this dish right?
- Do not overbake the cake: the knife blade should come out moist, that's the secret to the melt-in-the-mouth texture.
- Let it cool completely before unmolding, the structure sets while resting.
How long does this dish keep?
Store at room temperature under a glass dome for 3 days. The melting texture improves after 24 hours.
