Japanese · Dessert
Chestnut Cream Bars
A petite Japanese-style bar built on a delicate almond-flecked sponge base, finished with a softly whipped mascarpone and honey cream that echoes the chestnut cream used in Japanese patisserie (kuri cream). The result is light, not overly sweet, and quietly luxurious — closer to a Ginza bakery case than a Western fudge brownie.
$1
15 minsPrep
17 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
263Calories
3.8gProtein
17.9gFat
22.4gCarbs
13gSugar
0.7gFiber
144mgSodium
77mgChol
9.8gSat Fat
74mgPotassium
33mgCalcium
0.9mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Chestnut Sake
local
Roasted Chestnut Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with parchment, leaving an overhang on two sides.
2
Melt the 22g butter and whisk it with the 18g sugar until glossy, then beat in the 20g egg and 2g vanilla extract until pale and slightly thickened.
3
Sift the 22g all-purpose flour, 8g almond flour and 1g baking powder over the wet mixture and fold gently just until no streaks remain.
4
Pour the batter into the lined tin, smooth the top, and bake for 16-18 minutes until the edges pull away slightly and the centre is just set with a few moist crumbs on a skewer.
5
Cool the bar base completely in the tin on a wire rack, about 20 minutes, before lifting out using the parchment overhang.
6
While the base cools, beat the 16g mascarpone with the 10g whipped cream and 8g honey until smooth and billowy to make the chestnut-style cream topping.
7
Spread the mascarpone-honey cream evenly over the cooled base, then chill for 15 minutes to firm slightly before slicing into one square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Butter, melted
- 18g18g Sugar White
- 20g20g Egg, beaten
- 22g22g All Purpose Flour, sifted
- 8g8g Almond Flour
- 1g1g Baking Powder
- 2g2g Vanilla Extract
- 16g16g Mascarpone, softened, 1
- 10g10g Heavy Cream, whipped soft peaks, 1
- 8g8g Honey, 1
