1/19/2019
Mont Blancs with Soy Flour
(for the cake)
1/2 cup all purpose flour
1 cup & 2T soy flour
2 t baking powder
1 t salt
115g unsalted butter, softened
2 large eggs
1/3 cup maple syrup
1/3 cup soy milk
8 chestnuts in syrup, chopped
(for the topping)
3/4 cup heavy cream
3/8 cup powdered sugar
3/4 cup sweet chestnut puree
12 whole chestnuts in syrup
>how to make<
(for the cake)
*Preheat the oven to 350 degrees.
*Grease with nonstick spray or butter, and flour a muffin tin.
*In a medium bowl, whisk together the all purpose flour, soy flour, baking powder, and salt.
*In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until light and fluffy, 5 minutes.
*Beat in the eggs, one at t time, and then stir in the maple syrup.
*Add in the flour mixture and mix until just combined.
*Stir in the soy milk by hand until the batter is smooth.
*Fold in the chopped chestnuts.
*Pour the batter into 12 prepared muffin molds.
*Bake for 16 to 18 minutes, or until the cakes spring back to the touch.
*Remove the cakes from the oven and let them cool to room temperature.
(for the topping)
*Whip the heavy cream and powder sugar in a bowl.
*Mix in chestnut puree with a spatula until the cream is smooth.
*Using a pastry bag fitted with small round pastry tip, pipe the chestnut cream onto the cakes in repeated circles, creating a domed peak.
*Top each with a chestnut and serve.
-serves 12-
Note: I adapted the recipe from "Kyotofu" by Nicole Bermensolo with Elizabeth Gunnison Dunn.
(for the cake)
1/2 cup all purpose flour
1 cup & 2T soy flour
2 t baking powder
1 t salt
115g unsalted butter, softened
2 large eggs
1/3 cup maple syrup
1/3 cup soy milk
8 chestnuts in syrup, chopped
(for the topping)
3/4 cup heavy cream
3/8 cup powdered sugar
3/4 cup sweet chestnut puree
12 whole chestnuts in syrup
>how to make<
(for the cake)
*Preheat the oven to 350 degrees.
*Grease with nonstick spray or butter, and flour a muffin tin.
*In a medium bowl, whisk together the all purpose flour, soy flour, baking powder, and salt.
*In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until light and fluffy, 5 minutes.
*Beat in the eggs, one at t time, and then stir in the maple syrup.
*Add in the flour mixture and mix until just combined.
*Stir in the soy milk by hand until the batter is smooth.
*Fold in the chopped chestnuts.
*Pour the batter into 12 prepared muffin molds.
*Bake for 16 to 18 minutes, or until the cakes spring back to the touch.
*Remove the cakes from the oven and let them cool to room temperature.
(for the topping)
*Whip the heavy cream and powder sugar in a bowl.
*Mix in chestnut puree with a spatula until the cream is smooth.
*Using a pastry bag fitted with small round pastry tip, pipe the chestnut cream onto the cakes in repeated circles, creating a domed peak.
*Top each with a chestnut and serve.
-serves 12-
Note: I adapted the recipe from "Kyotofu" by Nicole Bermensolo with Elizabeth Gunnison Dunn.
Labels: Mont Blanc recipe
