Recipe

1. bring butter and eggs to room temperature. Sift together flour, almond pudding, bitter caramel powder and baking powder.
2.Pomade the butter into a pomade, add the granulated sugar and whip to combine.
3.Add the beaten whole eggs in three additions, mixing well each time with a whipper.
4.Add the caramel milk and mix until incorporated.
5. add the sifted flour and mix without kneading until the mixture becomes powdery and glossy.
6.Add the chestnuts with the syrup removed and mix until combined.
7.Pour the mixture into the molds and bake in a preheated oven at 180°C for 40 minutes.