Butter	45 g
Low powder	75 g
Chestnut	400 g (shelled and peeled)
Powdered sugar	30 g
Salt	A little
Egg	18 g
Almond flour	10 g
Fine sugar	250 gram (chestnut cream)
Water	400 g (chestnut cream)
Vanilla pods	1 (chestnut cream)

Egg yolk	1 (vanilla custard sauce)
Corn starch	8 grams (vanilla custard sauce)
Butter	60 g (chestnut cream sauce)
Chestnut cream	120 g (chestnut cream sauce)
Chestnut cream	150 g (chestnut cream Shanti)
Light cream	100 grams (chestnut cream Shanti)
White granulated sugar	20 g (vanilla custard sauce)
Milk	88 g (vanilla custard sauce)
Butter	9 grams (vanilla custard sauce)
Rum	1 scoop (chestnut cream sauce)
Light cream	1 scoop (chestnut cream sauce)
Fine sugar	30 g (chestnut cream sauce)
Fine sugar	30 g (chestnut cream Shanti)
Cocoa	(Chestnut cream Shanti)

1. Vanilla itself, take the seed
2. Half milk and half of sugar and corn starch mix, add the vanilla pod and seeds mixed with a small fire to boil spare
3. Egg yolk add the other half of the sugar until slightly white
4. Add the other half of the milk mix
5. In egg yolk mixture to boiling milk vanilla low heat, while stirring
6. Simmer until thickened
7. Custard sauce cool to 50 ℃
8. Add the butter mix
9. Cover the pot and cool reserve. Before use, remove the vanilla pods
10. Chestnut cream: chestnut shell and skins
11. Vanilla itself, its seeds, mixed with sugar and water to a boil
12. Pour the prepared chestnuts, pressure cooker and cook for 20 minutes until the chestnuts are soft
13. Place all ingredients in Blender
14. whisk into showers of mud
15. If more water in the Pan and saute until thickened

1. Soften the butter, add sugar and mix
2. Add chestnuts mixed
3. Then add cream and rum mix
4. Make chestnut cream sauce, cover with plastic wrap placed side standby
5. Making Shanti chestnut cream, whipping cream and sugar slightly to pass, joining chestnut cream
6. Mix whipping uniform again, because I am Shanti lighter chestnut cream, so after I sift the cocoa powder mix, making a good chestnut cream Shanti refrigeration
7. Montblanc: making sweet dough, refrigerated for up to 2 hours after rolling into 0.2cm slices
8. Put in mold and plastic, remove the excess dough
9. Surface with fork little hole, cold setting 30 minutes
10. Surface lead, Preheat oven to 180 degrees, and bake for 15 minutes, remove the surface of the beans, releasing cool
11. Making vanilla custard sauce in advance into a decorating bag, squeeze in a tower, slightly flattened
12. Put a cooked sugar chestnut
13. Prepared chestnuts cream sauce into a decorating bag
14. On the tower into the shape of a small mountain
15. Last son of Shangli cream Shanti, like noodles