How can you resist these sweet delights?

For 8 people. Ingredients : For the bottom of the pie : Butter for the mold 1½ shortcrust pastry (650g) Flour, for the work surface For the sponge cake: Butter for the mold 1/2 portion of Italian sponge cake (450 g) For garnish : 100 g chestnut cream &nbsp; For the icing: 30 cl of full liquid cream 30g icing sugar 8 &nbsp; chestnuts &nbsp; frozen Necessary material Muffin mold with 12 cells of 4 cm in diameter Gate Small serrated knife Bowl Electric mixer small spatula Pocket fitted with a 1 cm star tip

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 Preparation :
 Preheat the oven to 180&deg;C/160&deg;C (convection)/th. 6. Lightly butter 8 muffin cups.
 Pour the batter into the buttered cells up to two-thirds of the way up. Bake for 10 to 12 minutes, until the sponge cakes are golden brown and a skewer inserted in the center comes out clean.
 Leave to cool slightly before unmolding the sponge cakes, delicately passing a small knife all around to facilitate unmolding. Let them cool on a wire rack.
 Cut the top of the sponge cake using the serrated knife, then dig a small cavity in the center of each sponge cake with the knife. Fill each cavity with chestnut cream and put the hats back in place.
 Whip the cream and icing sugar with an electric mixer. Put the whipped cream in the pocket fitted with a star tip and pipe onto the sponge cakes. Drop a &nbsp; Brown &nbsp; glazed over cream and serve.
 &nbsp;VARIANT :
 To prepare a homemade chestnut pur&eacute;e, mix 100 g of unsweetened chestnut pur&eacute;e and 50 g of powdered sugar in a saucepan and heat over low heat. Cook for 4-5 minutes, stirring constantly, until the sugar has dissolved and the puree is smooth.
 Allow it to cool before using.
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 Credits:
 <a href="https://livre.fnac.com/a17023570/La-cuillere-d-argent-La-Cuillere-d-argent-Patisserie" target="_blank" rel="noopener">The Silver Spoon: Pastry</a> , published by Phaidon. Price: &euro;49.95.
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Autumn recipe: mini sponge cakes with chestnuts

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