After some futile effort to make my own chestnut cream, I decided not to reinvent the wheel and settled for some French puree de marrons. Afterall, the tiny cake is so much work in itself without its chestnut cream. I did not have the mont blanc piping tip and made do with a cut tip of a piping bag. It doesn’t look too bad with the icing sugar so the fancy tip is no longer on my to-buy list.
This cake is more Japanese than French. The later uses a pate sucre which hopefully will be my next experiment.
Makes 10 little cakes
Baking pan, lined
10 foil cup holders
Sponge base :
Combine these A : 25 g caster sugar + 60g cake flour + 1/4 t baking powder
Combine these B :1 T cream of coconut + 3 egg yolks + 1g salt + 50g corn oil + 20g milk
Whisk to soft peaks :
3 egg whites + 40g sugar + 1/2 tsp cream of tartar
2 Tbsp caster sugar + 2 Tbsp hot water + 2 Tbsp rum
10 Ready to eat candied chestnut
40g plain whipped cream
200g French chestnut paste mixed with 40g whipped cream until smooth
( Sponge cake )
To make the cake, whisk A and B until pale and light. Reserve.
Prepare meringue. Whisk until soft peaks.
Fold the meringue into the yolk base, in 3 batches.
Transfer the batter to prepared tray.
Bake in a preheated oven at 180C for 18 mins.
Leave to cool.
( Shaping / Assembly )
Cut out 10 sponge cake rounds.
Transfer to 10 cupcake holders.
Lightly glace the sponge cakes.
( Decoration )
Arrange candied chestnut on each sponge cake.
Pipe a mound of whipped cream.
Pipe chestnut cream around the cake all the way to the top of the cake.
To serve, dust with icing sugar.
Mostly adapted from https://www.youtube.com/watch?v=eJWmn9KXzQs