Melting Chestnut Pastry

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 399
• Protein: 5 g
• Carbs: 54 g
• Fat: 17 g

Ingredients

• 66.7 g Minimum butter sweet ( softened )
• 13.3 g White sugar
• 2 piece Egg ( whole )
• 26.7 g Chestnut flour ( sifted )
• 0.7 tbsp Rum
• 0.7 tsp Vanilla extract
• 333.3 g Chestnut cream

Instructions

1. Creaming the butter

   Work the butter until it reaches a creamy consistency. Add the white sugar and mix vigorously until the mixture is smooth and homogeneous.

2. Adding the chestnut base

   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. Binding with eggs

   Incorporate the eggs one by one. Whisk between each addition to emulsify the batter. The mixture should become shiny and more fluid.

4. Finishing and flavoring

   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. Slow baking

   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.

Chef's tips

• 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.

Storage

Store at room temperature under a glass dome for 3 days. The melting texture improves after 24 hours.