Japanese Chestnut Kugelhof—Silky Ganache Glaze
Buttery chestnut–marzipan cakes baked in mini kugelhof tins, finished with a dark-chocolate ganache and a scatter of dried fruits and nuts—simple, seasonal bliss.
- Time: 125 min
- Servings: 8
Source: recipeshare.app
Ingredients
- Marzipan
- Japanese chestnuts, bottled or canned, drained
- Granulated sugar
- Unsalted butter, softened
- Whole eggs
- Cake flour
- Bread flour
- Baking powder
- Chestnut compote
- Whipping cream , room temperature
- Whole milk
- Whipping cream
- Invert sugar or light corn syrup
- Dark chocolate 56%, finely chopped
- Dark chocolate 70%, finely chopped
- Unsalted butter
- Assorted dried fruits and nuts