Chestnut Marron Cakes

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It is only mid-November but I heard Christmas carols in the store this evening.

There are some great fall recipes that I want to share with everyone before Christmas so I need to get busy with my updates.

Cakes featuring chestnut paste are hugely popular in Japan. The infamous Mont Blanc cake, is another standard in all bakeries here.

This recipe is quite easy – mixing butter, sugar, eggs, flour, etc. The baking pan is unique though. It is in the shape of chestnuts. Not sure how easy this is to find in your country but I bought mine at Cuoca in Tokyo.

Recipe

(makes 12 small cakes)

120 grams softened butter

100 grams sugar

Pinch of salt

30 grams honey

110 grams chestnut paste

2 eggs

1 teaspoon baking powder

150 grams sifted flour
10 grams rum

Slices of cooked chestnuts

Dough should be smooth

1. In a bowl mix the softened butter and sugar the add the salt and honey. Add in the chestnut paste and mix well. Add the eggs & rum.

2. Put every through a sieve since the chestnut paste does not mix together smoothly.

3. Add in the flour in portions and mix well. 

4. Batter should be smooth when you finish.

To put the dough into the baking pan, it is easier if you put it in a pastry bag to fill each piece.

The  baking pan I used is
in the shape of  a chestnut

This pan is super easy to use. You can directly pour the dough into the pan without using butter or oil sprays.

Fill each mold half way and add a piece of
chestnut in the middle & the fill
the rest of the way
Fill in the remainder and smooth the top to remove the extra dough.

Bake at 170 degrees Celsius for 15 – 20 minutes depending on your oven.

Let the pan cool for a short while then remove each piece.

Decorate each piece with melted milk chocolate and chocolate sprinkles.

Melt about 60 grams of milk chocolate in a bowl over hot water and then dip each end into the chocolate. Dip in the sprinkles while the chocolate is still wet.

Cakes topped with chocolate
and cookie crunch
Use whatever topping is in your house

This is the marron puree I found in Japan
This is a famous French brand

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