Mont Blanc Chestnut Shortcake
Cakes
Yield:
7 inch Round Cake
Prep Time:
2 hr
Cook Time:
30 min
Genoise Sponge
| Weight | Ingredient | Product Code |
| 3 no. | RedMan Egg | 12088 |
| 96 gm | RedMan Fine Sugar | 1416 |
| 15 gm | RedMan Honey | 56144 |
| 30 gm | Conaprole UHT Full Cream Milk | 57095 |
| 90 gm | RedMan Cake Flour (Sifted) | 1208 |
| 30 gm | Clement Fauguer Chestnut Puree | 63290 |
| 5 gm | RedMan Butter (Melted) | 68328 |
Directions
- Melt the butter in a microwave, then stir in the chestnut puree.
- Whisk up the egg, sugar and honey until thick ribbon consistency.
- Microwave the milk until warm and slowly whisk it into the egg mixture.
- Gently fold in the sifted flour followed by the melted butter.
- Pour the batter into a 6 inch baking tin and bake at 165 degree celsius for about 20 to 25 mintues.
Soaking Syrup
| Weight | Ingredient | Product Code |
| 75 gm | RedMan Fine Sugar | 1416 |
| 150 gm | Water |
Directions
- In a pot, bring the sugar and water to a boil.
- Transfer the syrup into a bowl and set aside to cool completely before use.
Chantilly Cream
| Weight | Ingredient | Product Code |
| 500 gm | Grand Fermage 35% Whipping Cream | 58611 |
| 50 gm | RedMan Icing Sugar | 1410 |
Directions
- In a stand mixer, whisk up both ingredients until soft peaks.
- Keep the chantilly cream chilled before use.
Chestnut Cream
| Weight | Ingredient | Product Code |
| 200 gm | Clement Fauguer Chestnut Puree | 63290 |
| 20 gm | Grand Fermage 35% Whipping Cream | 58611 |
| 20 gm | RedMan Icing Sugar | 1410 |
| 1 tsp | RedMan Vanilla Extract | 64732 |
Directions
- Combine all the ingredients into a stand mixing bowl.
- Beat using a paddle attachment until combined.
- Pass the chestnut cream through a sieve to get rid of any large chestnut bits.
- Transfer 1/3 into a piping bag with a Mont Blanc piping tip and the other 2/3 in a bowl. Leave in the fridge to chill for at least 30 min.
- Pipe the chilled chestnut cream onto a tray lined with baking paper. Use a 8cm cookie cutter to mark a circle of chestnut cream then place in the freezer to harden. Once frozen, remove gently and place on finished shortcake to decorate.
Assembly
- Slice the sponge into 3 even layers.
- Place the sponge onto a turntable and brush lightly with syrup.
- Whisk up a portion of the whipped cream until stiff peaks, and spread an even layer onto the sponge.
- Spread half of the chestnut cream onto the cream and sprinkle some roasted chestnuts.
- Spread a thin layer of the stiff cream on top.
- Place the 2nd layer of sponge on top and brush lightly with syrup.
- Repeat steps 3 to 5 again.
- Crumb coat the entire cake with the stiff whipped chantilly cream.
- Using the soft peak whipped chantilly cream, coat the entire cake.
- Decorate with the decorative chestnut cream disc and whole chestnuts.
