The right bank of the Seine, planted with chestnut trees. Autumn leaves are scattered, and when you walk through the streets, you often see hairy chestnuts falling on your head. Chestnut cake is also one of the most traditional French desserts. The French call chestnut cake Mont-Blanc, which means "Mont Blanc".

The Italian Mont Blanc cake is a sponge cake and meringue tart in the shape of a cup-shaped pastry, and is topped with chestnut cream in the shape of a thin dough or cone, which represents the caster sugar of the snow.

The French Mont Blanc cake is basically the same as the Italian one, the difference is only in the chestnut cream at the top of the cake, and there is no unified standard for the shape, size, cake embryo type and appearance of the decorative cream of the Mont Blanc cake, but the only thing in common is that there must be chestnut cream in the material, or other ingredients with similar tastes. However, in order to save costs, in recent years, there have been many Mont Blanc cakes made with sweet potato cream. Add a half-cut chestnut wrapped in whipped cream. The Japanese Mont Blanc cake is a prime example of a sweet potato cream or pumpkin cream over chestnut cream.

Not only that, but Japanese pastry chefs have developed many variations of Mont Blanc cake based on this foundation – such as Matcha Mont Blanc cake with chestnut matcha mixed cream, and chocolate Mont Blanc cake with chestnut cocoa mixed cream. Later, there were even Mont Blanc cakes with no chestnuts in the whipped cream and only various fruit juices or local specialties, although the taste was just as delicious, but it was never a Mont Blanc cake in the traditional sense.

The ingredients of Mont Blanc cake are not complicated, 100 grams of egg white, 50 grams of egg yolk, 60 grams of sugar, 30 grams of milk, 30 grams of salad oil, 60 grams of cake flour, 1 gram of vanilla powder, and 2 grams of tartar powder are enough to make a first-class Mont Blanc cake. But if you want to get the most out of it, you also need to grind the chestnuts into powder and roast the amber walnuts for later use.

Amber walnuts are not a certain variety of walnuts, but rather a specialty snack. Amber, crispy and sweet, made with walnuts and olive oil.

Wash and drain the walnuts. Add a small amount of water to the pot, add sugar, boil until the sugar juice is thick, add the walnut meat and stir-fry to make the sugar juice wrapped in the walnut meat. Heat the pan in olive oil, add the nut meat covered with sugar juice, and simmer until golden brown, making it a great accompaniment to chestnut cake.

The moment Huang Sifeng made a move, Sikong Yao felt a sense of solidity that was as unshakable as a mountain, as if there was a heavy invisible pressure on his heart.

"Senior Sifeng, it's really not simple......" Sikong Yao let out such a sigh in a low voice, in front of Huang Sifeng, all her efforts seemed to be a little struggling, and the two of them were obviously not chefs on the same level. Judging from the spirit alone, Sikong Yao is inferior to the yellow four winds, not just a head and a half.

Pour the egg yolk and sugar into the stainless steel basin, beat with a whisk until the white sugar melts and the egg yolk liquid is milky white, then add the salad oil and water in several times and stir well, then put in the sifted flour and vanilla powder, and gently stir evenly. The whole process is like a cloud of water in the same industry, Huang Sifeng's movements are not superfluous, every detail can be grasped in place, and there is no fault at all.

Sikong Yao only knew at this time that the title of Perfect Chef was by no means in vain. And what made Sikong Yao feel the most terrible was that Huang Sifeng was not only a pastry chef, but an all-round chef who was proficient in various cuisines. This kind of talent and attainments are far from the point where Sikong Yao can catch up at present.

Add egg whites and tartar powder to a stainless steel basin, beat with a whisk until the egg whites are coarse foamy and whitish in color, then add some sugar, and continue to whip until they can't be turned upside down, the egg whites are chicken tail-shaped, and the peaks of the protein paste are erect and not sagging.

Pour about 1/3 of the egg white paste into the egg yolk paste and stir gently, then pour it back into the remaining egg white paste and stir gently. Pour the mixed cake batter into the mold and scrape it flat, then put it in the oven with a temperature of 180°C on the top and 150°C on the bottom, bake for 30 minutes, and take it out when baked. (To be continued......)