Montbrone

By VicentaLakin

Montbrone
The most unforgettable dessert of the Chestnut season! Creamed bottoms, alcohol-intoxicated gannashas, mixed with moist emerald cream and smooth chestnut mud, a variety of foods that produce amazing tastes on the tip of the tongue。

Recipe Recommendations

Steps for Montbrone

  • Make Montbrone step 0
    1
    Butter with sugar powder till butter is white
  • Make Montbrone step 1
    2
    Put the eggs in the butter and mix them to a level
  • Make Montbrone step 2
    3
    Almond powder sifted into egg butter
  • Make Montbrone step 3
    4
    Flour sifted into egg butter paste
  • Make Montbrone step 4
    5
    Scratch them up and put them in the freezer for half an hour
  • Make Montbrone step 5
    6
    Chestnuts hit it with a blender and if it's too thin, add 10 grams of butter to make a thick chestnut mud, and if it's so dense, it's even with 10 grams of butter
  • Make Montbrone step 6
    7
    The waking noodles are taken out into thin pieces and cut into small pieces equal to the diameter of the tamo
  • Make Montbrone step 7
    8
    He wrapped the tin paper below the tower, then pressed the skin into the tower
  • Make Montbrone step 8
    9
    Tappy put a little hole in it with a fork and contained beans to prevent drumming in the oven; the oven was preheated at 180 degrees, placed in the tarp and baked for 15 minutes
  • Make Montbrone step 9
    10
    The chocolate is melted, the berry is made of ginaches, cooled and painted into a baked tower. Pine
  • Make Montbrone step 10
    11
    Light cream, sugar, 15 grams, hair, bouquets, cream on Gannash
  • Make Montbrone step 11
    12
    SpongeBog carves a circle of beetta mollusk, brushes the berry and covers it with cream
  • Make Montbrone step 12
    13
    A little cream on the cake and a whole chestnut
  • Make Montbrone step 13
    14
    Then squeeze the cream from the top of the tarp and wrap the chestnuts
  • Make Montbrone step 14
    15
    Finally, there was a chestnut muddled outside the cream, completely wrapped in cream, decorated and enjoyed。
  • Montbrone Make Tips

    1. Butter and egg fluids must be fully blended when they are made with platinum, and then powdered 2 with fine flour must be refrigerated so that it is easier to operate when removed and the tapi will be so relaxed。