真行寺君枝【バッグの中身】と【モンブラン・レシピ】

#food #bag #recipe #sweet I made a Mont Blanc using chestnuts, a taste of autumn. I'd also like to share the contents of my favorite bags (a Hermès Kelly and a Chanel). [Mont Blanc] Ingredients and Tips 1) Chestnut Custard (Chestnut paste and custard cream) Chestnut Paste Chestnuts: 600g (300g net) Beet Sugar: 150g Water: 100cc Custard Cream Egg Yolks: 2 Milk: 250g Beet Sugar: 60g Cake Flour: 15g Vanilla Beans: 2cm *When mixing the chestnut paste and custard cream, adjust the consistency with the custard cream. I used 2/3 of the custard cream. *When piping, if it's cold, it will be difficult to squeeze out of the nozzle, so adjust the temperature appropriately. 2) Meringue Egg whites: 2 (60g) Beet sugar: 50g Vegan powdered sugar: 10g Cornstarch: 10g *Use cold egg whites. *When baking, add a little meringue to the four corners of the container as glue, then line it with parchment paper to prevent the paper from moving and make piping easier. *To whip the mixture, beat until stiff peaks form, but be careful not to overbeat, as this will make it difficult to pipe smoothly. *Bake in a preheated oven at 100°C for approximately 150-180 minutes. Once baked, immediately transfer to a container containing a desiccant. 3) Pound Cake Butter: 100g Beet Sugar: 80g Whole Eggs: 2 Cake Flour: 100g Baking Powder: 2.5g (1/2 teaspoon) *Use room temperature eggs to prevent the batter from separating. *When mixing the beaten eggs, add them in several batches to make it easier to mix. *Since I baked this cake thin, it took about 20 minutes at 170°C. However, if you were to bake it in a regular pound cake pan (17cm x 8cm), it would take 40-45 minutes. 4) Brandy Syrup Brandy: to taste Water: to taste Beet Sugar: to taste 5) Crème Chantilly Heavy Cream: 150cc (45-42% fat) Beet Sugar: to taste *The higher the fat content, the better it will stand. *Whip the chilled cream. When whipping, placing ice underneath the container while stirring will help solidify the cream. *Over-whisping will cause the cream to become coarse and separate, so keep checking the consistency. 6) Baked marrons glacé (You can use your favorite sweet chestnuts, marrons glacé, roasted chestnuts, or chestnuts simmered in their skins.) 7) Non-melting powdered sugar (non-crying powdered sugar) *This is the powdered sugar to sprinkle on top of the Mont Blanc as a finishing touch. I chose to use vegetable oil. Instagram   / kimie_cooking   Facebook https://www.facebook.com/shingyoji.ki...