Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 4.6 oz unsalted butter
• 3.2 oz brown sugar
• 0.04 oz salt
• 3.9 oz egg
• 3.9 oz cake flour
• 1.1 oz almond flour
• 0.14 oz baking powder
• 0.71 oz fresh cream
• 3.5 oz chestnut paste
• 8 candied chestnuts (bonui bam)
• Syrup: 1.2 oz water
• Syrup: 0.88 oz brown sugar
• Chestnut cream: 4.6 oz chestnut paste
• Chestnut cream: 1.1 oz unsalted butter
• Chestnut cream: 1.1 oz fresh cream
• Topping: 4 candied chestnuts (bonui bam)

Method

1. Cream the softened unsalted butter with a hand mixer at medium speed, using room-temperature butter and beaten eggs.
2. Add the brown sugar and salt and mix for 1 to 2 minutes at medium speed.
3. Add the beaten egg in three or four additions, mixing evenly after each one.
4. Mix in the chestnut paste, then sift the cake flour, almond flour and baking powder over the batter.
5. Fold with a rubber spatula until no dry flour shows, then mix in the fresh cream until the batter is even.
6. Pipe the batter into buttered silicone cube molds, filling each one-third full.
7. Set a candied chestnut on the batter in every mold and pipe in another third of batter.
8. Tap the molds on the counter to settle the batter, then bake at 338°F for 25 to 28 minutes in a preheated oven.
9. Dissolve the syrup's brown sugar in its hot water and brush the syrup over the warm pound cakes as soon as they leave their molds.
10. Rub the chestnut cream's paste and butter together with a spatula, mix in its fresh cream, and pipe the cream onto the cakes.
11. Top each chestnut cube pound cake with a candied chestnut and serve.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).