Chestnut Cream Sponge Cake Recipe 栗子奶油海綿蛋糕食譜 Recette de génoise à la crème de marrons

配料

海綿蛋糕
3個雞蛋
低筋麵粉100g
糖80g
黃油30g
牛奶30g
28cm x 28cm的烤盤
155℃(302℉)烤20分鐘

香緹奶油
淡奶油(38%)350g
糖25g

栗子奶油
栗子泥200g
淡奶油(38%)40g

一些糖漬栗子
糖粉



Ingredients

Sponge cake
3 eggs
Cake flour 100g
Sugar 80g
Butter 30g
Milk 30g
Baking pan of 28cm x 28cm
155°C (302°F) for 20 minutes

Chantilly Cream
Whipping cream(38%) 350g
Sugar 25g

Chestnut cream
Chestnut puree 200g
Whipping cream(38%) 40g

Some candied chestnuts
Icing sugar



Ingrédients

Génoise
3 oeufs
Farine T45 100g
Sucre 80g
Beurre 30g
Lait 30g
Moule de 28cm x 28cm
155°C (302°F) pendant 20 minutes

Crème Chantilly
Crème liquide (38%) 350g
Sucre 25g

Crème au marrons
Purée de marrons 200g
Crème liquide (38%) 40g

Quelques marrons glacés
Sucre glace