Chestnut Pastry
Adorable chestnut pastries with a subtly aromatic cocoa-flavored crust, a chestnut filling that's sweet but never cloying, bottoms coated in white sesame seeds, and delicate patterning — crisp to the point of crumbling in a single bite. #HomemadeComfortTreats
Ingredients
Butter
82g
Powdered sugar
35g
Beaten egg
20g
All-purpose flour
140g
Milk powder
20g
Cocoa powder
10g
Chestnut kernels
150g
Milk
As needed
Corn oil
40g
Maltose
60g
Sugar
60g
Instructions
1
Step 1
Boil the chestnut kernels in water until fully cooked
2
Step 2
Add milk
3
Step 3
Blend into a smooth puree
4
Step 4
Transfer the chestnut puree to a pot
5
Step 5
Add corn oil, sugar, and maltose to the pot. Stir-fry evenly until all moisture is removed
6
Step 6
Stir-fry until the mixture clumps together and does not stick to the spatula, then the filling is ready
7
Step 7
Add powdered sugar to the butter, then press and mix until well combined
8
Step 8
Stir again until evenly mixed
9
Step 9
Add the beaten egg, stir again until evenly mixed
10
Step 10
Sift in the all-purpose flour and cocoa powder
11
Step 11
Stir until evenly mixed
12
Step 12
Knead by hand into a smooth dough, and the pastry dough is ready
13
Step 13
Divide both the pastry dough and the filling into 25g small portions each
14
Step 14
Take one portion of pastry dough, press it flat into a round shape
15
Step 15
Wrap one portion of filling inside
16
Step 16
Roll into a ball
17
Step 17
Place into a mold
18
Step 18
Press to form a flower pattern
19
Step 19
One unbaked pastry is now ready
20
Step 20
Dip in beaten egg
21
Step 21
Dip in white sesame seeds
22
Step 22
Place into the preheated oven, on the middle rack, at 180°C, and bake for 18 minutes
23
Step 23
Done
24
Step 24
The filling is lightly sweet and not greasy
25
Step 25
Take a photo of the finished product
