Chestnut Petit Cakes
🛠 Equipment
- Mini-cake pan or baking sheet
- Electric whisk
- Mixing bowl
- Piping bag
- Saucepan
- Cooling rack
🛒 Ingredients
| 250 g | chestnut cream | |
| 100 g | unsalted butter (softened) | |
| 3 | eggs | |
| 60 g | sugar | |
| 80 g | flour | |
| 50 g | ground almonds | |
| 1 tsp | baking powder | |
| 2 tbsp | rum | |
| 6 | candied chestnuts (for decoration) |
Preparation
Step 1: Make the chestnut-butter base
In a bowl, beat the softened butter with the chestnut cream and sugar until the mixture is smooth and slightly fluffy.
Add the rum and mix again. This fragrant base is the heart of the recipe.
Step 2: Add the eggs
Separate the yolks from the whites.
Beat the yolks into the chestnut-butter base one at a time, whisking between each addition.
Whip the egg whites into stiff peaks with a pinch of salt.
Step 3: Fold in the dry ingredients
Mix the flour, ground almonds and baking powder in a bowl.
Sift the dry ingredients over the batter and mix briefly, then fold in the egg whites gently with a spatula, lifting the batter.
The batter should stay airy and smooth, without lumps.
Step 4: Bake the petit cakes
Preheat the oven to 170°C (340°F).
Pipe the batter into buttered mini-cake molds or onto a baking sheet lined with parchment paper, using a piping bag.
Bake for 20 to 25 minutes: the cakes should be golden and a knife inserted in the center should come out clean.
Step 5: Cool and decorate
Let the cakes cool for 5 minutes in the mold, then turn them out onto a cooling rack to cool completely.
Cut the candied chestnuts into small pieces.
Step 6: Finish
Place a few candied chestnut pieces on each cake and, for an extra indulgent touch, dust with a veil of powdered sugar.
Serve with tea or coffee: these petit cakes are perfect on their own.
💡 Tips & variations
- Beat the softened butter with the chestnut cream until pale: this is the key to an airy texture.
- Do not over-whip the egg whites and fold them in gently with a spatula so the batter does not deflate.
- The batter is sticky, which is normal: use a piping bag to portion the cakes without deforming them.
- These cakes keep for 3 days in an airtight box and actually improve with time, as the rum mellows and the chestnut flavor deepens.
❓ Frequently asked questions
How long does this recipe take?
1h15 (30 min prep).
How many servings does this make?
12 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
