Step 1

Make a Japanese Roll Cake by following this recipe. Wrap the roll cake with a piece of parchment paper, keep it in a food storage bag, seal the bag and store in the freezer until ready to use.

Step 2

Add 250g peeled cooked chestnuts, 250g cold water, and 1 black tea bag to a small saucepot, cover the lid and bring the water to a boil. Let simmer at medium-low heat for 40 minutes until fork-tender.

Step 3

Pour the boiled chestnuts with the soup, 30g unsalted butter, and 30g brown sugar into a blender. Blend until smooth. (You can add 1 tbsp of water at a time it it feels too dry to blend. The texture should be similar to peanut butter after it's blended.)

Step 4

Add 200g chestnut paste and 100g heavy whipping cream to a mixing bowl, whip with a hand mixer until stiff peaks form - the peaks stand straight up when the beaters are lifted, and the peaks won't collapse or dissolve as time goes by.

Step 5

Add the 234 tip to a piping bag. Transfer the chestnut cream to the bag. Push out the air bubbles and give it a test.

Step 6

Pipe the chestnut vermicelli in a back and forth pattern until the cake's top surface is entirely covered.

Step 7

Refrigerate for 2 hours to overnight (it actually tastes better after being refrigerated overnight) before slicing and serving.

Step 8

Can be stored in the refrigerator in a fully covered container for 3 days. (You can store the chiffon cake roll in the freezer until ready to use, but do not keep the chestnut cream cake in the freezer.)