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    Mont Blanc chestnut cake Recipe |モンブランケーキの作り方 | Emojoie Cuisine



    Mont Blanc chestnut cake Recipe |モンブランケーキの作り方 | Emojoie Cuisine

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    —————————————————————–
    Ingredients
    – Genoise / Sponge cake 15cm –
    3 Eggs
    100g Sugar
    25g Milk
    70g Cake flour
    30g Almond flour
    25g Unsalted butter
    170℃ 30min

    200g Chestnut paste（Pâte de marron）
    70g Unsalted butter
    Rum
    200g Whipping cream（35-38%）
    10g Sugar

    30g Water
    15g Sugar

    Marrons Glacé

    * Preheating is necessary. Even if the recipe was written without “preheat oven …”, you must preheat the oven, and please start baking when the oven reaches a set temperature.

    * The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

    －Conversion Guide－
    15 cm (6 inch) → 18 cm (7 inch)
    Ingredients 1.5 times
    Bake time 1.25 times

    15 cm (6 inch) → 21 cm (8.2 inch)
    Ingredients 2 times
    Bake time 1.5 times

    15 cm (6 inch) → 12 cm (4.7 inch)
    Ingredients 0.66 to 0.7 times
    Bake time 0.8~0.9 times

    ——————————————————————–

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    39件のコメント

    1. @soniamartinez770 on

      Bueno, no creo que comprendas lo que escribo, pero me parece increíble la delicadeza y el cuidado que tienes al hacer estas exquisiteces FELICIDADES!! Espero conseguir que, al menos, me queden tan bonitas como las tuyas. Saludos desde España.

    7. @Lili-ky6my on

      you make the cake so well without soiling and with great delicacy
      あなたは汚れることなく、素晴らしい繊細さでケーキをとてもよく作る
      Vous faites très bien un gâteau avec une grande délicatesse sans vous salir

    8. @Deity-x2w on

      どうしてアーモンドプードルを入れると難易度が上がるんでしょうか？
      加工が難しいというのは、スポンジが柔らかかったりポロポロするからという事ですか？

    13. @ЛюбовьВикторовна-к1з on

      Здравствуйте, как смотреть ваши рецепты на русском переводе. Спасибо заранее за ответ. Смотрела ваш торт Кастелла, изумительный, хочу испечь, там было на русском, что вы добавляете.

    17. @peacefulriver777 on

      Thanks a lot. I tried for the first time, and made delicious cake! The only hard part was to foam the whole eggs. Is that okay to separate the egg white and yolks? What do you think?

    28. @jessicaberams6055 on

      Very good tip to tilt the bowl when beating, thank you chef, and the cake made me crave (how strange) delicious, when you cut it that sound it makes mmmmmm, thank you again, you are the best chef.💐🤗

    33. @wittymum on

      Oh, thank you so much for the conversion… while I was watching the video my mind was already wondering how to convert ingredients quantity from your 6” pan to my 8” pan, then I found your note in description ! Very helpful, thank you !

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