[Recipe · Makes 14-16 pieces]
Cookies
Unsalted Butter... 112g
Powdered Sugar... 54g
Salt... 1g
Egg Yolk... 35g
Almond Flour... 45g
Cake Flour... 165g
Buttercream Filling
White Chocolate... 35g
Mascarpone Cheese... 35g
Unsalted Butter... 75g
Rum... 5g
Candied Chestnuts... as needed
[Baking Time]
170°C/338℉ - 15 minutes
[How to Make]
1. Start by making the cookies. Mix softened unsalted butter at room temperature with salt and powdered sugar until well combined.
2. Separate the egg yolks, add them gradually to the mixture, and mix well. Sift cake flour and almond flour, and combine to form a dough.
3. Place the dough on parchment paper, roll it out to a thickness of 3mm, then freeze for an hour. Take it out and cut into 4x10cm pieces. Then, cut diagonally into triangles. Place them on a baking sheet, cover with another baking sheet, and bake. Let them cool after baking.
4. Make the buttercream filling by placing melted white chocolate in a bowl. When it reaches around 30°C/86℉, add mascarpone cheese and mix well.
5. Gradually add room-temperature softened butter and beat. Add rum and continue beating until the mixture turns pale. Transfer it to a piping bag.
6. Cut the candied chestnuts into small pieces. Pipe the buttercream filling onto the cookies, add chestnut pieces, cover with another cookie, seal, and refrigerate. They're ready to be enjoyed!
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