Chestnut loaves

1. Chestnut cream

whole milk 3.5% 10 tbsp (150 ml) • sugar granulated 0.5 oz (15 g) • vanilla pudding - powder 0.75 oz (20 g)

Cook dense pudding from milk, sugar and pudding powder. Allow it to cool.

2. 

unsalted butter 3.5 oz (100 g) • powdered sugar 1.75 oz (50 g)

Beat butter with sugar.

3. 

chestnut puree 4.5 oz (125 g)

Stir defrosted chestnut puree in ...

4. 

... and cold pudding.

5. Loaf cakes

water ¾ cup (190 ml) • unsalted butter 1.5 oz (40 g) • salt

Put in a pot water, butter and a pinch of salt and cook it over low heat until the butter is melted.

6. 

flour medium 4.25 oz (120 g)

Pour flour in and mix well.

7. 

Turn the heat on a little and carefully stir the prepared dough for 3 minutes. Allow it to cool.

8. 

chicken egg 3 pcs

Gradually stir eggs in the cold dough.

9. 

Fill decorating bag with the dough. Draw 10 circles (with diamater about 8 cm) on the parchment paper.

10. 

Fill circles on paper with the dough, but leave some space around the edges.

11. 

Bake at 390°F (200°C) for 15 minutes, then turn the heat down to 355°F (180°C) and bake for 10 more minutes. Do not open the oven.

12. 

Cut the hot loaves lengthwise and put them back in the oven and dry them for 10 - 15 minutes on remainder heat.

13. 

Fill the bottom halves of the cool cake bases with chestnut cream ...

14. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • cream stabilizer 0.25 oz (8 g)

... and whipping cream whipped with stabilizer. Cover them with the top part of cake bases.

15. 

Chocolate 85%

Gently decorate the surface with melted plain chocolate. Place them in the refrigerator for at least one our before serving.

16. 

one portion only? ... ha ha ha :-)