Recipe of Super Quick Homemade Sweet Chestnuts and Walnuts Tart, Crumble Topping

Hi everyone, I'm Drew, welcome to my recipe page. Today we bake a special treat every night of the week, a chestnut pecan pie recipe called Crumble Topping. One of my favorite breakfast recipes. This time I'm going to cook something delicious. It smells good and it will look delicious.

When cooking, remember that everyone started somewhere. I don't know anyone who was born with a wooden spoon and ready to go. There is a lot to learn to become a successful chef, and there is definitely room for improvement. Not only do you have to start with the basics when you cook, but you almost have to start all over again when learning to cook a whole new cuisine, such as Chinese, Indian, Thai, or Indian cuisine.

The same goes for lunches, when we often add a can of soup, a can of mac and cheese, or some other similar item instead of putting our creative efforts into making a simple yet delicious instant meal. In this report you will meet many ideas, and these ideas should not only give you a good start to finish that lunch break that we all look for at one time or another, but also to try new things on your own.

Healthy cooking doesn't change overnight. It is a lifestyle change that must be implemented step by step. There's no need to go into your kitchen and take out all the items you deem "bad", they only serve to prevent you from buying more of those items after you've already used them. Make smarter choices when buying cooking fats and you may have taken a very important step in instilling healthy cooking and eating habits in your home.

Many factors affect the flavor quality of Hazelnut-Pecan Pie Crumble Filling, from the type of ingredients, to the choice of fresh ingredients, to the ability to adapt to how dishes are prepared and served. Don't worry if you want to make a delicious chestnut and walnut cake at home, because if you already know the trick, this dish can serve as a special treat out of the ordinary.

As for how many servings this nutty brown chocolate fudge can serve, 6-8 people, 7-inch cake pan. So make sure this section is enough for you and your beloved family.

To start this recipe, we need to prepare a few ingredients. With 31 ingredients and 23 steps, you can make a chestnut and walnut cake. Here's how to do it.

Ingredients and condiments to prepare the sour chestnut and walnut crumble:

1. pie dough
2. 65g unsalted butter, room temperature
3. 50 g (1.75 oz, 5.5 tablespoons) powdered sugar
4. 30 g (1 oz, 2 tablespoons) beaten eggs, at room temperature
5. 120 grams (4.2 oz, US cup) cake flour or all-purpose flour
6. 3-4 drops of vanilla oil (optional)
7. Almond Cream (Amandy Cream)
8. 1.95 oz (55 g) unsalted butter, room temperature
9. 50 grams (1.75 ounces, 6 tablespoons) brown sugar
10. 45 g (1.6 oz, 3 tablespoons) scrambled eggs
11. 50 grams (1.75 ounces, 8.5 tablespoons) ground almonds
12. 10 g (1 tablespoon) cake flour or all-purpose flour
13. 1 teaspoon of rum
14. filling
15. 100g roasted chestnuts
16. 0.5 oz (15 g) dried cranberries
17. 35g (3 tablespoons) granulated sugar
18. 4 tablespoons boiling water
19. 1 tablespoon of rum
20. 25 grams of walnuts
21. sprinkle
22. 10 g (0.35 oz, 1 tablespoon) unsalted butter, well chilled
23. 10 g (1 tablespoon) cake flour or all-purpose flour
24. 10 g (1.5 tablespoons) ground almonds
25. 10 g (1.2 tablespoons) brown sugar
26. for brushes
27. 50g apricot jam
28. 1/2 teaspoon of water
29. for the dust
30. soft sugar
31. (Use a 7-inch/18-cm cake pan with a removable bottom.)

Steps to prepare the chestnut and spiced walnut crumble

1. My YouTube Recipe Channel → Fumie's Recipe Enjoy watching.
2. [For the sourdough] Sift the cake flour twice. Crush the sugar cubes first.
3. Beat the butter until smooth. Add powdered sugar to 3 parts, mixing well each time. Beat with an electric mixer on low speed for 2 minutes until pale.
4. Add the beaten egg in 2-3 batches, mixing well each time on low speed. Add the vanilla oil and mix well.
5. Add the dry ingredients all at once. Pour in the flour until balls form.
6. Strain the paste and spread it out with a spoon and transfer it to a bowl. Pick up the dough and repeat two more times.
7. Wrap it in plastic wrap and secure. Leave it in the fridge overnight.
8. [For the almond butter] Add the unsalted butter until smooth. Add the brown sugar in two batches, mixing well each time. Beat with an electric mixer on low speed for 1 minute.
9. Heat eggs in warm water at 35/95 F, around body temperature.
10. Add the eggs to the butter mixture in 7-8 batches. Mix well each time on low speed.
11. Sift the ground almonds over the mixture. We also sift the flour. Use a spoon to mix until smooth.
12. Add the rum and stir well. Pour the cream into a small bowl and cover with plastic wrap. Leave it in the fridge overnight.
13. [The next day] Take the cake batter and the almond cream out of the fridge. Let the almond butter soften at room temperature. Let the fuel paste act for 10 to 15 minutes, then smooth it out by pressing on it. Roll out to a thickness of 3 mm (0.1 inches).
14. Pour the flour over the dough and stir. Roll the dough around the rolling pin and lift it up. Carefully place the dough in the pan and gently press into the pan, cutting off any excess dough.
15. Prick the bottom of the dough with a fork. Mix the almond cream with the almonds until smooth. Put it on a cake base and spread it out. Refrigerate for 30 minutes or more. Preheat oven to 200°F / 392°F.
16. [For the filling] Pour boiling water over the sugar and stir until the sugar dissolves. Add the roasted chestnuts and dried cranberries and mix well. Microwave 600 W for 30 seconds.
17. Add the rum, cover with cling film and set aside. Cut the walnut into small pieces.
18. Cut the frozen butter into small pieces. In a bowl place the crushed butter, flour, ground almonds and brown sugar. Rub the butter into the dry ingredients to create a light crumb texture. Let stand in the refrigerator.
19. [To assemble] Take the cake out of the fridge. Drain the chestnuts and blueberries in a colander. Pour the chestnuts into the almond cream.
20. Spoon over cranberries and walnuts and press down lightly with the palm of your hand. Apply the crumb mixture to the edge of the cake.
21. Bake at 170°F/338°F for 45-50 minutes until golden brown. (Preheat to 200°F/392°F) If possible, place on a wire rack to thoroughly cook the crust.
22. After cooking, heat the apricot jam intended for the brush. Add 1/2 teaspoon of water to the apricot jam and stir. Microwave at 600 W for 40 seconds and stir. Microwave for another 40 seconds until thick. Immediately clean the surface, except for the mixture of breadcrumbs and hot jam.
23. Let cool completely, remove cake from pan. Sprinkle powdered sugar over the crumbs.

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That wraps up this special treat, the easiest way to make an absolutely sweet brown pecan pie crumble filling. Thanks for your time. You will surely do it at home. There will be more interesting dishes in the next homemade recipes. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks again for reading. Continue cooking.