Start by cutting out two 11.5 cm-diameter pastry circles. Using a pastry bag fitted with a 10-mm tip, pipe the chestnut-polenta pastry cream up to 1 cm from the edge (about 45 g), then decorate with candied chestnuts as desired.
Cover the entire surface with thin slices of candied Buddha’s hand, then place the second circle on top, seal together and set aside to cool.
Butter a ring mould measuring 12 cm in diameter and 3 cm high and sprinkle with la Perruche Cassonade brown sugar. Gently turn the cake over and brush with egg yolks only. Wait about ten minutes before applying a second coat.
Mark with a fork to create the pattern. Place in the centre of the ring, preferably on a silicone baking mat, and bake in a fan-assisted oven at 160°C for around 25 minutes.
Decorate, for example, with half a candied chestnut and a few beautifully arranged slices of candied Buddha’s hand.
“Originality” is the name of the game for this Basque cake ! Both when it comes to the pastry and the filling. I chose a seasonal filling with a chestnut cream and thin slices of Buddha’s hand candied in brown sugar. And I’ve finished by piquing your curiosity with a hint of Madras curry powder in the pastry for added depth of flavour. Using brown sugar inside and out supplements the flavours and brings out the bite of the pastry just a little more !
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