carefully peeled off the shell of chestnuts, steamed it up, removed the astringent skin, gradually raise the sugar content of the syrup about 4 to 6 days slowly and cooked Marron glacé
It was probably a unique method for Japanese people to wrap up gently and baked with pie seats. Perhaps it may be the inheritance of "onigiri" culture. I believe that you can feel the Japanese culture as much as a rugged appearance and bake it up. ☆☆☆☆☆☆☆ Chestnuts are boiled for 20 to 30 minutes while keeping the devils. Cut it in half with a knife while it is hot, and scrape its contents out with a spoon or the like.
Add 20 to 30% sugar to the total amount of chestnut and mix until smooth with a food processor.
400 g chestnuts
80 to 100 g of suger
The one made in accordance with the process described at the beginning is made into marron cream.
50 g custard cream
100 g fresh cream
Add custard cream to marron cream and stir until smooth.
Add a liquid cream and mix again until smooth.
Prepare a pie sheet.
Squeeze out the aforementioned marron cream and embed the marron glace and shape it to wrap it with a pie sheet.
Let it rest for several hours in the refrigerator and bake it for about 50 minutes in a 180℃