#柏翠大赛#montblanc
1.
Beat the butter with icing sugar until the butter is white
2.
Put the eggs in the butter and stir until completely uniform
3.
Sift the almond flour into the egg butter
4.
Sift the flour into the egg butter paste
5.
Use a spatula to mix into a dough, then cover with plastic wrap and put it in the refrigerator for half an hour
6.
Beat the chestnuts with a blender until smooth. If it is too thin, add 10 grams of butter and fry into a thick chestnut puree in a non-stick wok; if it is very thick, add 10 grams of butter and beat evenly.
7.
The awake dough is taken out, rolled into large slices, and then cut into small pieces equal to the diameter of the tower mold
8.
Wrap tin foil under the tower mold, then press the dough into the tower mold, and gently press with a rolling pin to remove the excess dough
9.
Use a fork to insert the tapio into a small hole, and put beans in it to prevent bulging during the baking process; preheat the oven to 180 degrees, put it in the tapi, and bake for 15 minutes.
10.
Melt the chocolate in water, add Baileys liqueur to make ganache, cool it and put it in the baked tapioca
11.
Add 15 grams of whipped cream with sugar, whipped it, framed in a flower bag, and squeeze a layer of cream on the ganache
12.
For the sponge cake, use a mold to carve out a circle smaller than the tower mold, brush with Baileys liqueur, and cover the cream
13.
Squeeze a little cream on the cake and put a whole chestnut on it
14.
Then squeeze the cream up from the tapi and wrap the chestnuts
15.
Finally, squeeze a layer of chestnut puree outside the cream, completely wrap the cream, decorate it, and enjoy.
Tips:
1. When making the tapioca, stir the butter and egg liquid thoroughly, and then add the powder after it is completely blended.
2. The made dough must be kept in the refrigerator, so that it is easier to handle after taking it out, and the tart will be very crispy.
