We will introduce a simple way to make Mont Blanc cream using peeled sweet chestnuts, as introduced on NHK's "The Truth about Value"! It's also great to use commercially available ingredients and combine just the cream with other sweets. Another plus is that it's inexpensive! Feel free to give it a try. ----------------------------------------------------- "From self-taught sweets making to the next level of sweets" ONLINE SWEETS SCHOOL Saki.+ http://saki-plus.com/ Free mail Magazine http://saki-plus.com/maillesson/ Instagram https://www.instagram.com/saki.plus/?... We also act as advisors and develop recipes. ----------------------------------------------------- Table of Contents 00:00 Opening 00:12 Recipe 00:29 Crème 03:27 Assembly Ingredients For 2 Mont-Blancs Broiled sweet chestnuts 75g Milk① 2 tablespoons Granulated sugar 15g Milk② 1 tablespoon Unsalted butter 10g Directions □Put 1 bag (75g) of Mont Blanc cream 'Sweet chestnuts peeled' into a heat-resistant bowl and add milk. Cover with plastic wrap and microwave for 2 minutes at 600W. *Please note that the chestnuts will be very hot after heating. Remove the plastic wrap and mash the chestnuts with a rolling pin. They will gradually absorb the moisture and blend together, so mash them further until they are smooth, then strain them. The key is to strain the mixture in 2-3 batches while it is still warm. Be sure to remove any paste that has stuck to the bottom of the strainer and put it into a bowl. Add milk and granulated sugar and mix to make the cream! □ Assembly Use commercially available cookies or petit choux, or the previously introduced "5-minute muffins until baking" • 5-minute until baking! Muffins [2 types of muffins] recipe/paste... ▷ Using cookies or petit choux, put the cream into a piping bag with a tip (any tip is fine) and squeeze a small amount onto the cookie. Place the petit choux on top. Squeeze the cream along the petit choux. Squeeze the cream along the choux to make a nice squeeze. Finish by placing chestnuts on top. ▷ Using a muffin, put the cream into a piping bag with a Mont Blanc tip and squeeze it around on top of the muffin. Mont Blanc muffins are easy to make! ＼＼＼Bon appétit!／／／ ～How to make it in English～ 【How to make】 ■Mont Blanc cream Put 1 bag (75 g) of 'sweet chestnuts peeled' in a heatproof bowl and add milk. Cover with plastic wrap and heat in a microwave oven at 600W for 2 min. *Please note that the mixture is very hot after heating. Remove the plastic wrap and crush the chestnuts with a rolling pin. The chestnuts will gradually absorb the water and blend in, so mash them further from there until they are smooth, then strain them back through a strainer. The key is to backstrain the mixture in two or three batches while it is still warm. Make sure to remove any paste from the back of the strainer and place it in a bowl. Add the milk and sugar and mix together to complete the cream! ■Assembling Use commercially available cookies, petit puffs or the previously introduced Muffins in 5 minutes to bake: • 5 minutes to bake! How to make muffins [2 types of muffins]/Paste... Use. ▷Use cookies or petit puffs. Pour a small amount of cream into a squeeze bag fitted with a clip (any you like) and squeeze a small amount onto the cookie. Place a petit puff on top. Squeeze the cream along the petit puff. Squeeze the cream along the puff to make a beautiful shape. Finish by placing the chestnuts on top. ▷Using a muffin Put the cream into a squeeze bag fitted with a Mont-Blanc pastry clip and squeeze it round and round the top of the muffin. You can easily make Mont Blanc muffins! ----------------------------------------------------- ▽Tools and ingredients used Sharp Oven Range 31L Convection 2-Tier Cooking White RE-SS10-XW https://amzn.to/3iJzDO9 HARIO (Hario) One-mouth Bowl Heat-Resistant Glass Set of 3 https://amzn.to/3BxFf5M Tiger Crown Silicone Spatula https://amzn.to/3YDNwQp ----------------------------------------------------- ▷ Nakajima Saki Profile Confectionery Hygiene Specialist / 1st Class Confectionery Manufacturing Technician Chiba Prefecture Western Confectionery Association Director / Numerous Confectionery Competition Winners After working as a teacher at a confectionery school, she found her job of "teaching" rewarding. She is now using the skills she has developed on the job and the teaching skills she has honed at a vocational school to open the ONLINE SWEETS SCHOOL Saki.+, which can be taken from anywhere in the country. http://saki-plus.com/ ----------------------------------------------------- #sakiplus #TheTruthOfValues ​​#MontBlanc