Japanese Chestnut Tea Cake
Ayako Watanabe, the founding pastry chef of Dominique Ansel Bakery in Tokyo, created this not-too-sweet chestnut cake with a fine, light crumb. Using cold butter and chestnut paste incorporates plenty of air and volume when whipping the batter, which will make the cake nice and light. This recipe was also inspired by Watanabe’s visit to Mitsuboshi Cutlery Co. in Gifu, where they make knives specifically for pastry chefs. Find Clement Faugier chestnut paste online at amazon.com.