Shanty Butter Chestnut Tower
By VicentaLakin
This taste bud travels with chestnuts resembling Yuko's box. It's a complicated process, but the finished product really surprises the taste buds. It starts with the smell of butter and soy sauce, and then it bites the sweet chestnuts inside, and it's mixed with the fragrance of fragrance coffee cream, with a little bit of salivating chestnut cream on its face, and finally with a strong chocolate dry nash. The taste is like a short trip by the taste bud
Recipe Recommendations
- butter 35 grams
- powdered sugar 25 grams
- egg yolk one
- vanilla extract 2ML
- low-gluten flour 60 grams
- fine sugar 15 grams
- whole egg liquid 15 grams
- almond powder 15 grams
- chestnuts appropriate amount
- light cream 80 grams
- Espresso coffee powder 4 grams
- chestnut paste 150 grams
- milk 10 grams
- dark chocolate
- sweetening
- roast
- an hour
- ordinary
Steps for Shanty Butter Chestnut Tower
1
Production of French bottoms: softened room butter with sugar powder
2
Smash your hands
3
Add vanilla and yolk. Combination
4
Sift in low-band powder
5
Blend to dry powder
6
Load a fresh bag and freeze the fridge for an hour
7
Production of almond butter: soft butter player flattens
8
Add sugar sugar and egg fluid, and apricot powdered refrigerators
9
Chestnut butter: I'm the one who cooks the chestnuts with a cuisine machine, and then sifts them with fine sugar, and buy them for direct use. Chestnut sauce with butter
10
It's too rare to decorate
11
Just put it in the freezer
12
It's time for the bottom of the tower to take out the noodle and split it into five
13
The molds can be coated with a little oil, the base of the pyramids can be placed in the moulds, and the edges can be fine-tuned
14
We'll wipe the apricot cream on the bottom of the tower
15
THE ACA VOICE OVEN IS PREHEATING 180 DEGREES UP AND DOWN
16
Put it in the middle of the oven, 180 degrees and 15 minutes
17
Put the chestnuts on the bottom of the tower
18
Production of caffeine cream: espresso powder and fine sugar added to the light cream, with an egg-beater to create a clear pattern
19
Put on a cold turquoise cream and put it in the fridge for 20 minutes
20
Take out the chestnut cream that was made before you squeezed it, and use the Montblanc mouth to pick out the big one, so that the hole doesn't get squeezed, squeezed into the fridge. Refrigeration
21
Making chocolate dry cash: This one can be made early, because it has to be cold and hard. When the light cream gets warmed to the side, put the chocolate coin directly into the light cream, and in five minutes you'll be able to mix it with a hand-beater
22
And then you squeeze it in, and you put it in the berries and the cookies
23
Cut it, it's really good. Let's give the taste bud a trip sometime
24
Done
25
Done
26
Done