Marronier (Chestnut Cake Petits Fours)

Name: Marronier (Chestnut Cake Petits Fours)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 100 g sweet chestnut paste; 10 g rum; 240 g egg whites; 50 g fine granulated sugar; 150 g powdered sugar (sifted); 60 g almond flour; 75 g cake flour; 100 g butter (melted); to taste powdered sugar (for garnish); 48 candied chestnut halves (for garnish)

Small chestnut purée cakes topped with candied chestnuts, ideal as a petits fours.

28 min

Easy

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Ingredients

sweet chestnut paste 100 g

rum 10 g

egg whites 240 g

fine granulated sugar 50 g

powdered sugar (sifted) 150 g

almond flour 60 g

cake flour 75 g

butter (melted) 100 g

powdered sugar (for garnish) to taste

candied chestnut halves (for garnish) 48

Instructions

Mixing

Stir the rum into the chestnut paste to soften it. 2. Whip the egg whites with the fine granulated sugar to stiff peaks and fold into the chestnut paste. 3. Fold in the powdered sugar, almond flour, and cake flour. 4. Fold in the melted butter.

Portioning and Baking

Grease and flour 2-inch (5 cm) tartlet molds. 2. Fill each mold with 1/2 oz (15 g) of batter. 3. Bake at 375°F (190°C) for 8 minutes. 4. Unmold immediately after baking and cool on a wire rack. 5. Once fully cooled, dust the surface with powdered sugar and top each with half a candied chestnut for garnish.