Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Prepare molds (1-2 oz inserts) by greasing with butter.​

Step 2: Combine Ingredients

In a bowl, combine powdered sugar, dextrose, erythritol, almond flour, all-purpose flour, salt, and baking powder.​

Step 3: Prepare the Eggs

In another bowl, whisk egg whites until smooth. Warm heavy cream slightly and mix with chestnut puree.​

Step 4: Combine Dry Ingredients

Add Hero Chestnut Puree and noisette butter to dry ingredients, mixing until smooth. Rest batter for 30 minutes.

Step 5: Bake

Pipe batter into molds and bake at 350°F (175°C) for about 8 minutes until set. Cool completely.

Step 1: Prepare the Chocolate Ganache

Heat heavy cream and glucose until simmering. Pour over chopped bittersweet chocolate in a bowl. Blend until smooth. Cool ganache to room temperature, then transfer to a pastry bag.​

Step 2: Assembly

Glaze cranberries with Hero Napmiroir Glaze.​

Pipe chocolate ganache onto cooled cakes.

Created by Executive Pastry Chef Meegan Roberts​​