A Petite Bite Mont Blanc

Directions

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