Donuts (churros) | Recipe transcription by syun cooking
syun cooking Time required : 30minutes
Montblanc Cream | Coris Cooking Channel's Recipe Transcription
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Ingredients
- Maron paste (Sabaton) : 240g (1 can)
- Salted butter : 30g
- cream : 70g
Time required
10minutes
Procedure
-
1)
Prepare
00:06
Weigh the butter in advance and bring it to room temperature so that it is hard enough to be pressed with your fingers. Whisk the cream firmly enough to make the horns stand and put it in the refrigerator.
-
2)
Mix marron paste and butter
00:41
Put marron paste and butter in a bowl and mix at low speed with a hand mixer until smooth.
-
3)
Add fresh cream and mix
01:44
Add whipped cream to the smoothed marron paste and mix with a rubber spatula to complete.
Point
・ 35% fat content of pure cream is recommended.
・ Maron cream becomes a glossy Mont Blanc cream when mixed well, but the mouthfeel becomes a little heavier. Mixing lightly will make the mouthfeel lighter, but the gloss will be less when squeezed. Adjust according to your preference.
・ If you do not use it immediately, put it in a container, wrap it so that it adheres tightly, and store it in a refrigerator. It can be stored for about 3 to 4 days, but if it becomes hard and difficult to squeeze when using it, put the cream in a bowl and smooth it with a hand mixer before using it.
-Can be used to make Montblanc shortcakes and chestnut cakes as well as Montblanc.
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