The Pineapple Bun with Chestnut Cream questions the mathematical principle of one plus one....

Does one plus one always add up to two? To most of us, we would not have the slightest doubt in answering yes, but in the minds of certain brilliant mathematicians, we can see the dawn to a hefty debate, and the same could be said in the world of gastronomy. Two perfectly lovable ingredients with their own individuality could cause a cosmic collusion when brought together, leaving a dark void on your sensory palate....I was fully aware of such consequence as I took a bite of my Japanese curry panini, drizzled with a sweet balsamic dressing....

Though the contrary can be said when this Chinese bread is under the spotlight. These two sinful treats are destined to meet, and unify into one bite-ful of love....the crusty sweetness Pineapple Bun filled with Chestnut Cream!


For those who have never savoured a Pineapple Bun, it is a signature icon that represents Hong Kong, both its history and character. It is believed that with the lack of resources during post-war periods, and the preference of locals for sweets, left over breads were topped with a pastry made of a dough similar to that used to make Chinese sugar cookies, which consists of sugar, eggs, flour and lard. The crusty sweetness complements the embraced bread that is soft and slightly sweetened. Lard is the key for the dimensions of texture; the sweet crust should be slightly crispy and flaky on the exterior, yet moist and tender at where it meets the bread component.


As if this soft pillow is not sinful enough on its own, the creamy yet aromatic chestnut filling heightens the body and the textural complexity of this bread. Although most Chinese bakery uses boiled chestnuts for their puree, as you take the initial bite, the nuttiness from the chestnut puree begins to invade your tongue, follows by the mesmerising aroma as it slides down your throat. It makes me wonder how much more intoxicating when this chestnut filling is made with the Sweet Roasted Chestnut!

For those who might be interested in making this lovable treat, please check out my recipe for the Pineapple Bun:

http://lafleuraucacao.blogspot.com/2008/09/recipe-pineapple-bun.html

The Marrons Glacés cream recipe, please check out the following page:

http://lafleuraucacao.blogspot.com/2009/11/recipe-tiramisu-aux-marrons-glaces.html

Let's get baking =)

Recipe: Tiramisù aux Marrons Glacés

Recipe: Tiramisù aux Marrons Glacés
the magic unleashes when the beloved Tiramisu and Mont-Blanc collide....


This article is part of "The Chestnut Series"
http://lafleuraucacao.blogspot.com/2009/10/autumn-ingredient-for-chilling.html


Serves 10 to 12

2/3 cup castor sugar
3 cups whipping cream
2 (8 oz.) containers mascarpone cheese
1 tablespoon vanilla extract
pinch of salt
2 pkg. ladyfingers.
1/3 cup cold strong coffee or espresso
1/3 cup dark rum
250g crème de marrons
200g unsalted butter, at room temperature
Cocoa powder for dusting


1. In a large bowl, lightly beat the mascarpone until smooth. Add the castor sugar, cream, vanilla, and salt and using an electric beater, beat this mixture until it is smooth and thickened like fluffy cream.

2. Using a spring-form 9 x 13-inch pan, 3-inch deep, quickly dip ladyfingers in dark rum and line them in the bottom of the pan, a single even layer.

3. Cover the ladyfinger layer with half of the mascarpone mixture. Dust liberally with cocoa powder.

4. Add another layer of ladyfingers dipped in dark rum, and cover it with the remaining mascarpone mixture.

5. Cover tightly with plastic wrap and refrigerate at least 24 hours. This is important, as it blends the flavors and the ladyfingers soak up the liquid.

6. To make the Marrons Glacés cream, beat the room temperature butter until fluffy. Add the crème de marrons and beat until combined.

7. Remove the tiramisu from the spring-form pan, and place it on plate or cake turn-table.

8. Using a spatula, evenly cover the tiramisu with the soft Marrons Glacés cream.

9. Refrigerate until ready to serve.

Bon Appetit!

An Autumn Ingredient for the Chilling Weather....the Chestnut Series!

The Nor'easter storm brought in the first October snow, and a harsh reminder of the chilling winter ahead. All those thoughts of black ice was wiped away by the sight of these golden luscious nuggets at the local Chinese market. The hearty fruits of the winter....

As a member of the nut family, fresh chestnut fruits have about 180-200 Kcal per 100 grams serving, much lower than its cousins like walnuts, and almonds. As with any plant product, chestnuts contain no cholesterol. They also contain very little fat, mostly unsaturated, and with its no gluten properties, it can play an important role in the diet of individual with gluten sensitivity. Chestnuts can be dried and milled into flour, which can then be used in gluten-free baked goods, and Italians often use it to make pasta and gnocchi.


The French and Italian brought this fruit to the next level by candying them in a vanilla infused syrup, and the exquisite marrons glacés was born in the 16th century. There is almost nothing more heavenly than a marrons glacés with sips of espresso. They are also the basis for many desserts, among which the famous “crème de marrons”, itself a staple ingredients for more desserts such as the mont-blanc, ice-creams, cakes, sweet sauce or garnish for other desserts.



Even with these delicious treat that would satisfy any gourmet, it is hardly a match against the sensory explosion caused by the fragrance of the Sweet Roasted Chestnuts 糖炒栗子 on the streets of Hong Kong.



This Chinese street food was dated back in the 10th century, and poems were written to dedicate its glorious caramelised colour and a scent that sends those with a devotion to the heavens.

堆盤栗子炒深黃，客到長談索酒嘗，寒火三更燈半灺，門前高喊『灌糖香』