마롱 피낭시에 (밤 피낭시에, Marron Financier, Chestnut Financier)

 

가을이예요 제가 밤을 참 좋아하는데요 밤이 맛있게 익어가고 있는 계절이라 제일 먼저 꺼내온 가을 베이킹 아이템 밤 밤을 구움과자 속 하나 통째로 쏙 넣어봤어요밤과 어울릴 맛을 찾아 반죽의 비율을 조절하구요 피낭시에 깊은맛을 위해 머스코바도를 사용했지요 저는 갓 구운 피낭시에가 그렇게 맛있어요 금방 나온 쫄깃 바삭한 그 식감이란 밤 피낭시에로 가을을 선물해보세요 Ingredients Chestnut Mold 6ea Unsalted Butter 65 gEgg White 54 gVanilla Extract optional Sugar 18 gMuscovado 20 gA pinch of Salt Cake Flour 30 gAlmond Powder 25 gBaking Powder 1 gChestnut 6 eaWater 110 gSugar 40 gMuscovado 15 gHoney 10 g 재료 밤형틀 6개 분량 무염버터 65 g계란 흰자 54 g바닐라익스트랙 생략가능 백설탕 18 g머스코바도 20 g소금 약간박력분 30 g아몬드파우더 25 g베이킹파우더 1 g밤 6 개물 110 g백설탕 40 g머스코바도 15 g꿀 10 g 버터 Lescure AOP유기농 박력분 맥선유기농 머스코바도 Raw brown sugar milling companyBlog www maison olivia comInstagram maison_oliviaMail fineart73 naver com

 

 

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