Recipes
84 g for 5 cakes, 21 x 6 x 7 cm pans each
Click here for the exclusive interview with the recipe creator, Chef Keita Ishiguro, the first prize winner of the Charles Proust 2018.
250 g fermented butter
182 g granulated sugar
44 g TREHA®︎
209 g chestnut paste
Mixture A
238 g whole eggs
2.2 g salt
Mixture B
133 g cake flour
15 g bread flour
92 g almond flour
3.4 g baking powder
300 g crushed chestnuts in syrup
43 g brandy
Cream fermented butter. Add granulated sugar and TREHA®︎, then whip.
Add chestnut paste and mixture A into the butter mixture, whip more.
Combine sieved mixture B and the butter mixture.
Mix crushed chestnuts and brandy, add to the batter and combine.
Keeps moist texture of the cake
Keeps freshly made flavors by inhibiting lipid degradation
100 g fermented butter
100 g brown sugar
100 g almond flour
100 g cake flour
Cream fermented butter. Add brown sugar to creamed butter then mix.
Combine butter mixture with almond flour and cake flour in order.
Roll out the dough to 7 mm in thickness. Cut the dough into 7 x 7 mm slices.
Mixture A
200 g raspberries (frozen, broken up)
160 g granulated sugar
40 g TREHA®︎
25 g glucose syrup (DE30-50)
Mixture B
25 g granulated sugar
12 g pectin
Boil mixture A. Add combined mixture B, boil down until 72% Brix.
Retains natural color of fruit jam
Brandy, powdered sugar as needed
Pipe the butter cake batter into cake pans and flatten.
Pipe 30 g of raspberry jam by using #13 nozzle onto the centerline of butter cake batter.
Pipe 80 g butter cake batter on top, then flatten.
Place 60 g of crumble topping on top.
Bake in a convection oven at 170°C/350°F for 28 minutes.
Brush brandy just after baking, then stand to cool. Cover with powdered sugar.
