i haven't bake this week. this is something i made last week, inspired by a japanese recipe, i finally get around to make mont blanc. a french pastry that made of chestnut paste, chestnut puree and chestnut cream.
i wanted to make bucle du noel during christmas, wanted to use an authentic recipe that using chestnut paste but i couldn't find chestnut at all during that time.
my MILbrought me a big bag of fresh chestnut, of which i boiled, steamed, peeled, blended to make it into chestnut puree. lots of tender loving care in the paste work.
there are two failures on this cake, the exterior look - my chestnut puree is not fine enough and pipping them is almost impossible, so i resort to spreading them instead. secondly the interior, which you can't see here, but i couldn't get the sponge cake to the right texture...
all in all, a good experience playing with chestnut. but i will not make this again unless i can find a store bought chestnut puree. i love the taste though, chestnut + rum is a perfect combination, so if you look beyond the exterior appearance you will find the inner beauty.
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