{"id":27047,"date":"2012-11-17T20:16:17","date_gmt":"2012-11-18T01:16:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27047"},"modified":"2012-11-17T20:16:48","modified_gmt":"2012-11-18T01:16:48","slug":"chestnut-cream-puffs%e6%a0%97%e5%b0%8f%e5%80%89%e3%82%b7%e3%83%a5%e3%83%bc%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27047&lang=en","title":{"rendered":"Chestnut Cream Puffs
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Chestnut Cream Puffs<\/strong>
\nOctober 27, 2012<\/em><\/p>\n

Chestnut is a very popular ingredient for various baking goods in Japan. Since it’s hard to find cakes or other sweets with chestnut in the U.S., I decided to make one myself. These are chestnut cream puffs. I put chestnut cream made from roasted chestnut, sugar, and soy milk, and Japanese sweet red beans in my homemade puffs. You could certainly add whipped cream to make it lighter, but I actually really enjoyed this rather dense version. You can really enjoy the chestnut flavor, which I was hoping to achieve, and also you can get lots of fiber from these (lol).<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chestnut Cream Puffs October 27, 2012 Chestnut is a very popular ingredient for various baking goods in Japan. Since it’s hard to find cakes or other sweets with chestnut in the U.S., I decided to make one myself. These are chestnut cream puffs. I put chestnut cream made from roasted chestnut, sugar, and soy milk, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-27047","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27047"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27047\/revisions"}],"predecessor-version":[{"id":27289,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27047\/revisions\/27289"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}