5 ounces unsalted butter, at room temperature
3.5 ounces brown sugar (about 1/2 cup)
3.5 ounces granulated cane sugar (about 1/2 cup)
7.5 ounces all-purpose flour (about 1 3/4 cups)
2 ounces chestnut flour (about 3/4 cup)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
9 ounces Caramel, recipe follows (about 1 cup)
10 ounces sour cream (about 1 1/4 cup)
Black Sesame Pastry Cream, recipe follows
Chestnut Cream Frosting, recipe follows
Black and White Sesame Chopsticks, recipe follows
7 ounces granulated cane sugar (about 1 cup)
1 1/2 cups heavy cream
Juice of 1 lemon, optional
1 cup whole milk
3 egg yolks
2 ounces granulated cane sugar (about 1/4 cup)
0.5 ounce cornstarch, sifted (about 2 tablespoons)
1 teaspoon pure vanilla extract
1 ounce butter, at room temperature (about 2 tablespoons)
6 ounces tahini (about 1/2 cup)
2 tablespoons black sesame powder
4 ounces chestnut paste or chestnut cream, such as Clement Faugier (about 3/4 cup)
4 ounces unsweetened chestnut puree, such as Clement Faugier (about 3/4 cup)
8 ounces unsalted butter, softened
4 ounces powdered sugar (about 1 cup)
1 tablespoon dark rum
1 teaspoon vanilla extract
Nonstick cooking spray
1/2 cup granulated cane sugar (about 2 ounces)
2 teaspoons white vinegar
3/4 cup white sesame seeds
1/4 cup black sesame seeds
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