One Leaf Knows Autumn

Name: One Leaf Knows Autumn
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Melaleuca meringue; 500g Chestnuts (fresh); 1 pinch salt; 100g Powdered sugar; 250g Light cream; 30g butter; 1 piece Autumn pear; 100g Caster sugar

by HumiL

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

[Works of Bai Cui's Fifth Food Contest]
One leaf knows autumn, and from the fall of a leaf, one knows the arrival of autumn.
The feeling of autumn is all golden and fallen leaves.
The favorite food in autumn is chestnuts, and the puff pastry is one of the favorite desserts.
I chose these materials, Melaleuca meringue, chestnuts, and autumn pears, and integrated them together. Normal meringues are less autumnal, so I chose caramel meringue. Although there are more steps, the overall feeling is More matching, more harmonious, and richer levels.
Autumn pear slices are more time-consuming and not difficult to make. They taste like fruit slices and add flavor.

Ingredients

1 piece Melaleuca Meringue
500g Chestnuts (fresh)
1 pinch Salt
100g Powdered Sugar
250g Light Cream
30g Butter
1 piece Autumn Pear
100g Caster Sugar

One Leaf Knows Autumn

1. Prepare a piece of puff pastry and freeze the spare puff pastry

2. Spread oiled paper, cut the pastry into suitable sizes, sprinkle with fine sugar

3. Preheat the oven to 230 degrees, put the puff pastry in the oven and adjust to 190 degrees, bake for 8-10 minutes

4. When the meringue begins to expand and color, take the meringue out and cover it with a layer of oil paper

5. Press on a baking tray or heavy objects, put it in the oven at 190 degrees and bake for another ten minutes

6. Then take out the puff pastry and sprinkle with powdered sugar on both sides

7. Bake in the oven at 230 degrees for about 5 minutes, until the surface is smooth, shiny, and caramelized. Stare at the oven for a few minutes, otherwise it will burn easily. Let it cool for use after it’s out of the oven.

8. Wash the chestnuts, cut a knife in the middle, steam for 30 minutes in a pressure cooker, dig out the chestnut meat

9. Add right amount of butter to the chestnuts and stir to puree

10. Add whipped cream and a pinch of salt to the chestnut puree, mix well to form a sauce, sift and set aside

11. Autumn pear slices about 2mm thin slices

12. Bake in the oven at 100 degrees for about 1 hour, let cool and set aside

13. Squeeze the chestnut puree on the caramel puff pastry, layer on top, and repeat

14. Squeeze the chestnut puree and put on the autumn pear slices.

Tips:
1. The amount of butter and whipped cream depends on the moisture content of each person's chestnuts
2. Melaleuca meringue, you can fold the quilt yourself, or you can buy the finished product directly, and you can store it in the frozen for later
3. Chestnut puree can be sieved but not sieved, the sieving is more delicate and will not block the flower mouth