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1
Sift the ingredients and place in a bowl.
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2
Add the refrigerated butter that has been cut into 1 cm cubes, granulated sugar and salt in a bowl.
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3
Mix with a dough scraper like you are cutting it.
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4
Be careful not to knead.
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5
Mix like cutting it until it becomes crumbly like the picture.
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6
Make a well in the middle and drop a beaten egg in.
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7
Cover the egg with the flour, working from the outer edges, and mix.
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8
Mix everything well and form it into a smooth clump.
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9
Divide into two portions so it'll be easier to work.
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10
Roll out on a sheet of plastic wrap flatly 5 mm thick and chill in the refrigerator for about 1 hour.
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11
Take the cookie dough out of the refrigerator and cut out into shapes.
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12
Line on a baking sheet without overlapping each other.
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13
Bake in a 170C preheated oven for 16 to 18 minutes.
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14
When they're baked, transfer to a rack to cool completely.
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15
Mix the ingredients together and whip the cream until soft peaks form.
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16
Mix the whipped cream with chestnut paste.
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17
The right amount to mix would be both having the same amount of volume.
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18
Mix until smooth.
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19
Put the cream in a pastry bag with a nozzle attached.
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20
I used a star shape nozzle, which I had at home.
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21
Use any kind you like to make it.
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22
Squeeze the cream on the cookie from the middle to the outside, then from the outside to the middle like you are drawing a letter.
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23
Place the boiled chestnut for decoration on top.
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24
Enjoy the Delicious Chestnut as is Boiled Chestnuts.
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25
Made with Boiled Chestnuts Chestnut Paste.
