To begin with

French-style high-quality chestnut pastry

Braised chestnuts
Chestnut syrup stew/chestnut syrup stew paste
Chestnut candied fruit/chestnut candied fruit paste
Mont Blanc, France
Hojicha Financier Mont Blanc
Old Mont Blanc
Marron Buttercream Sandwich
At night in the refuge
One Bite Night Pie
Mualeu Marron
Night Terrine
Chestnut and Matcha Terrine Chocolate
Marron glacé
Chestnut ice cream and marron ice cream
Marron and Tiramisu Cream Parfait
Marron Pudding
Night Salt Basque Cheesecake
Chestnut and Coffee Tart
Chestnut and Sancho Pound Cake
Two Cream Chestnut Roll Cakes
2 types of night and pear baba
Meringue Chantilly
Night Cream Cookie Eclair
Black Tea Flavored Marron Religiose
Marron Cassis Mousse White Chocolate Glacé
Night Chantilly
Chestnut and Cherry Mousse
Marron Cream and Caramel Nut Layer Cake
Night Stollen
About the night

Healthy Chestnut Dessert Without Eggs, Sugar, or Dairy

Braised chestnuts
Chestnut honey stew
Night paste
Night rice cakes
Roasted chestnut rice cakes
Bamjuk (warm chestnut porridge, cold chestnut porridge)
Night time
Night and Dried Fruit Spice Yanggaeng
Chestnut Steamed Cake
Chestnut and Walnut Caramel Madeleines
Mont Blanc Cake
Soy milk custard cream
Chestnut Mini Tarts
/ Crumble
Night Muffin
Frameless Chestnut Tart
Chestnut and Hazelnut Cake
Chestnut and Black Tea Pound Cake
Night Brownies
Chestnut and Fruit Gratin
Chestnut pudding
/ Tofu cream
Night ice cream
Mont Blanc glass dessert

[High-quality chestnut cookies] Basic ingredients and a little something special
[Healthy Night Dessert] Basic Ingredients and Some Special Ingredients
Basic tools used in this book
Framework used in this book
French-Style High-Quality Chestnut Pastry _ Kaede Fujisawa
Healthy Chestnut Dessert Without Eggs, Sugar, or Dairy _Imai Youko

Chestnuts, a staple ingredient in pastry and baking
From authentic French style to Japanese style confectionery,

Chestnuts, with their subtle sweetness that is not too heavy, are delicious even when just boiled, but they also go well with various ingredients and are used in many desserts.
《Chestnut Dessert Recipe》 starts with a basic chestnut stew.
There are braised chestnuts made without removing the nutritious chestnut skin, and braised chestnuts with sugar, syrup, and honey. Once you make the braised chestnuts carefully, you can use them in a variety of recipes, such as grinding them into a paste, crushing them until they are just the right size, or adding them whole to dough and baking them.
In addition to seasonal chestnuts, we also introduce a number of French desserts made with processed pastes, purees, and creams, so that you can enjoy their taste anytime, even after the chestnut season is over.


In addition to Mont Blanc and Marron Glacé, which are representative of nighttime sweets, everyone's favorite baked goods such as financiers, éclairs, madeleines, tarts, and pies, various types of cakes such as roll cakes, pound cakes, and layer cakes, and refreshing desserts such as puddings and ice cream were also introduced.
You can find a variety of chestnut desserts, from authentic French-style moules au marrons and marrons religiose to Japanese-inspired wagashi and mochi.

French chestnut cookies made with processed chestnuts and marrons, and a healthy dessert that tastes even better than chestnuts.
Deep and rich, or light and subtle

In the first part of the book, “French-style High-Quality Chestnut Pastry,” recipes are introduced that highlight the contrasting characteristics of chestnuts and marrons (for convenience, “Western chestnuts,” which are sold processed into pastes, purees, creams, etc., unlike regular chestnuts that are sold as is after harvesting, are translated into French as “marrons”).
While chestnut cookies have a simple recipe that brings out a light and savory flavor, marron emphasizes its unique rich flavor and strong aroma.


Mont Blanc, so popular that it is synonymous with night confectionery, is available in a variety of flavors and shapes, including authentic French, Japanese, and even upgraded versions using financiers.
Chestnut financier and bite-sized chestnut pie, Mualeu Marron are cute in size and shape, resembling chestnuts, making them even more delicious.
The terrine, cheesecake, and tart are made with a generous amount of whole chestnuts to take advantage of the homemade taste, and the stollen, a popular dish around Christmas, is also served in a version filled with plenty of chestnuts.
This layer cake, made by stacking three types of sponge cake with honey, cocoa, and coffee and then generously applying marron cream, is surprisingly easy to make.
On the other hand, marron glacés, famous for their delicate flavor and high-quality pastry, require a lot of work and care to make, but the experience is truly impressive once you've made them yourself.


The recipe in the section “Healthy Chestnut Desserts Without Eggs, Sugar, or Dairy” pursues simplicity to maximize the mild flavor of chestnuts.
In order to maximize the individuality of the night, we chose to take away ingredients rather than adding them, so that you can feel the savory flavor while reducing the sweetness.


Along with simple recipes that do not require an oven, such as chestnut dumplings, pan-fried chestnut rice cakes, simple chestnut porridge made with chestnut paste, and steamed cakes, traditional snacks such as Japanese rice cakes called ohagashi and yokan were also introduced.
When it comes to desserts, Mont Blanc is a must, but when making sweets such as tarts, muffins, pound cakes, and brownies, white sugar and animal-based ingredients are not used, but rather beet sugar, tofu, soy milk, and vegetable oil are used instead, resulting in a light and refreshing taste.