【秋のお菓子】メレンゲクッキーを使ったモンブランの作り方【栗】

It's getting colder and colder, and I feel autumn. So I made Montblanc. Made using SABATON marron paste. The base is a meringue cookie. It has a crunchy texture right after it is made, and when you eat it the next day, it is a little moist and it is also delicious ♪ ★ Subtitles explain how to make ★ This channel is introduces recipes by making desserts I want to eat as a hobby. The directions it is easy to understand write on the bottom of this page, so let's try making it while watching the video (*^^*) ▶If you like it, you can subscribe to the channel here♪    / @mori_ricca   ▶Blog https://desserepi.com ▶Twitter   / desserepi   ▶Instagram   / desserepi   ----------------------------------------- ■ Ingredients Meringue cookies Egg white 30g Sugar 30g Almond powder 30g Powdered sugar 30g Chestnut cream 240g SABATON Maron Paste 240g 200g Heavy cream ■ Directions Make the base meringue cookie 1. Whisk egg whites. After foaming a little, add half the amount of sugar. When the whisk streaks start to remain, add the remaining sugar and whisk well until glossy and horns are formed. 2. Sift almond powder and powdered sugar and add. 3. Mix with a rubber spatula so that it blends in well. Mix until the powder disappears. 4. Squeeze 6 pieces with a piping bag with a 1 cm round nozzle. 5. Bake in an oven preheated to 110 ° C for an hour and a half. When it is baked, leave it in the oven for about 30 minutes until the oven cools. Make Chestnut cream 1. Strain the maron paste. 2. Whisk the heavy cream until it thickens. 3. Put maron paste and 50g of whipped cream in a bowl and mix well with a rubber spatula. Add another 60g of whipped cream and mix well. 4. Put the Chestnut cream in a piping bag with a Montblanc nozzle. 5. Whisk the rest of the whipped cream firmly. Finish 1. Cut chestnuts in half vertically. 2. Using a palette knife, place a little whipped cream to the meringue cookies. Place the chestnut with the cross section facing down. 3. Apply whipped cream to cover the chestnuts. 4. Squeeze the Chestnut cream around from bottom to top. 5. Sprinkle powdered sugar and decorate with chestnuts.