2 5-inch towers
Put the chestnuts in the pot and boil for about 25 minutes.
French Tapi: The butter is sent to the whitish, followed by the fine sugar, the egg yolk, the coconut, and the whipping evenly
Beat good butter and low-gluten flour mix
Knead into a smooth dough, don't overdo it
Sprinkle a little flour on the panel to prevent sticking
擀 into a 3mm thick tower
Roll up with a rolling pin to help move to the mold
After the Tapi is laid in the mold, use the rolling pin to remove the excess tash of the surface, and the remaining dough is made into the second tower in the same way.
Put the mold in the refrigerator for 1-2 hours, remove it and poke a small hole with a fork (to prevent the tower from expanding and uneven when baking), preheat the oven for 165 degrees, bake for about 20 minutes, cool for use.
Creamy chestnut puree: Put the crushed chestnuts, whipped cream, honey and butter into the blender and make it smooth and delicate chestnut mud (if it is not delicate, the chestnut granules will catch the garland when the flower is smashed)
60g of creamy chestnut puree is reserved for the next 'Casdar cream sauce', and the rest is placed in the flower bag for use (with a small hole in the mouth)
Caska cream sauce: yolk and sugar mixed and whipped to whitish
Add sifted low-gluten flour
Milk and light cream mixed and heated to boiling, flameout
Pour three times the amount of milk into the egg yolk batter and mix quickly after each pour.
Pour all the custard into the milk, stir evenly, then open a small fire and stir while heating.
Until the sauce loses its elasticity and becomes smooth
Cover the surface with plastic wrap and cool for spare
60% whipping cream
Add cooled Caska sauce and chestnut puree
Mix evenly and pour into the piping bag
After the tower is cooled, the bottom layer is counted in the Caska cream sauce.
The second layer sprinkled a little chestnut
The third layer will be squeezed again with Caska cream.
The outer layer is squeezed with chestnut mud
The top is decorated with honey-soaked chestnuts and chocolate chips
"10 big famous shop happy little cake" p104 has changed If the homemade chestnut mud must be beaten to a very delicate state, otherwise the mouth is difficult to squeeze out. If you feel trouble, you can also use the commercially available chestnut mud.