Chestnut Symphony

Molded into a King of mold the chestnut cake will take all is dimension with a festive look.
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CHESTNUT CAKE-160G

  • Chestnut flour 200g
  • Cake flour 200g
  • Sugar 240g
  • Salt 5g
  • Baking powder 3g
  • Bicarbonate 3g
  • Butter 230g
  • Whole eggs 150g
  • Chestnut cream 200g
  • Cream 35% fat 200g
  • Total 1431g

CHESTNUT CAKE-160G

Mix well all dry ingredients together. In the bowl beat the soften butter with the sugar until airy creamy texture. Add the tempered eggs one by one until each one is integrated before adding the vanilla essence and the chestnut cream. Mix well and then, add gradually the dry mixture adding the half of the cream in between. Mix gently each time when adding flour or cream, just enough for the ingredients to combine. Fill the buttered mold with the cake mixture. It is advisable to use a mold perforated in the center since it is fairly a dense dough who will difficult the baking in the central area. Bake at 175°C around 45 minutes moving down the temperature depending on the size of the mold. Let it cool down above 15 minutes until unmolding.

CHESTNUT CREAM-30G

  • Canned chestnut cream 150g
  • Total 150g

CHESTNUT CREAM-30G

Directly use the chestnut into a pastry bag and pipe a large drop into the cavity of the cake.

BLACKCURRANT COMPOTE-60G

  • Blackcurrant purée 300g
  • Granulated sugar 50g
  • Pectin NH 5g
  • Gelatin powder 200 Bloom 2g
  • Water 14g
  • Frozen blackberries 300g
  • Total 671g

BLACKCURRANT COMPOTE-60G

In a saucepan, bring the puree with the sugar at 50°C and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil, add half of the frozen blackberries, and bring back to a boiling point around 3 minutes. Add the other half of the frozen blackberries. Reserve and let cool down in the refrigerator. Cover with the compote the chestnut cream.

CHESTNUT “CHANTILLY”-50G

  • Cream 35% fat 475g
  • Gelatin 200 bloom 4g
  • Water 24g
  • White chocolate 190g
  • Chestnut vanilla puree 250g
  • Chestnut cream 100g
  • Total 1043g

CHESTNUT “CHANTILLY”-50G

Hydrate the gelatin powder with the water. Heat up the cream to 85°C, add the gelatin mass to melt and pour gradually into the chopped white chocolate using the hand blender to emulsify the texture. Pour over the mixture chestnut puree/chestnut cream stirring well. Let crystallize into the refrigerator around 6 to 8 hours. Then, whip gently until piping consistency. Pipe the Chantilly over the chestnut cake forming a nice rosace. Decorate with the winter berries (blackcurrant, cranberries, and sea buckthorn).

Assembly, layout and finishing

Fill the inside of the orifice of the cake with the chestnut cream and the black currant compote. Pipe the Chantilly forming a nice rosace and decorate with candied chestnut, blackcurrant, and cranberry. Decoration with Curvy leaf yellow.

Enjoy this exciting recipe.

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