Chestnut and vanilla cake
– vanilla biscuit
– chestnut and chocolate crisp
– creamy chestnut cake
– vanilla mousse
– mirror icing
Material used
– Rectangular pastry frame 20X11cm
– Ancel 210 bloom gelatin (gold quality)
Ingredients
Chestnut cream
✔200g cooked chestnuts
✔200g water
✔150g caster sugar
✔Vanilla liquid
✔1 capful of rum
Vanilla cake
✔65g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder
Chestnut and chocolate crisp
✔30g milk chocolate
✔35g crêpes dentelles
✔60g chestnut cream
Chestnut cream
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream
Vanilla mousse
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipped cream
✔1 Vanilla pod from @bourbon_noire
Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔40g chestnut cream
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
The recipe
For 5 people
Chestnut cream (the day before)
✔200g cooked chestnuts
✔200g water
✔150g caster sugar
✔Vanilla liquid
✔1 capful of rum
Place the cooked chestnuts in a pan with water, caster sugar and vanilla. Heat for about 20 minutes.
Blend, strain through a sieve if necessary and add rum as an option. Set aside.
Vanilla cake (the day before)
✔65 g flour
✔1 egg
✔2 egg whites
✔65 g icing sugar
✔20 g butter
✔15g caster sugar
✔Vanilla, liquid
✔Vanilla powder
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice nutty colour and smell. Set aside. In a bowl, mix the whole egg with the icing sugar and vanilla powder. Add the flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 10/12 minutes at 180°C.
Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a rectangle measuring 20X11cm. Place the biscuit in the rectangular frame. Brush the biscuit with a syrup (water, sugar, liquid vanilla, rum).
Brown and chocolate crisp (the day before)
✔30g milk chocolate
✔35g crêpes dentelles
✔60g chestnut cream
Mix the praline, melted milk chocolate and crêpes dentelles. Spread over the hazelnut biscuit and place in the freezer.
Chestnut cream (the day before)
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔100g chestnut cream
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the chestnut cream and mix. Allow to cool slightly, then pour over the crumble and place in the freezer. You may crumble some pieces of marron glacé over the top.
Vanilla mousse (the day before)
✔80 g full cream
✔80 g white chocolate
✔4 g gelatine
✔160 g whipping cream
✔1 Vanilla pod from @bourbon_noire
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 80g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside to cool a little and prevent the cream from falling out. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour the mousse over the chestnut cream, making sure to leave a few millimetres for the icing, and place in the freezer overnight.
Mirror glaze
✔45 g sugar
✔45 g glucose
✔25 g water
✔45 g white chocolate
✔40g chestnut cream
✔30 g unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
In a saucepan, heat sugar, water and glucose until boiling. Remove from heat and add the gelatin, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the chestnut cream. Use the hand blender to obtain a homogeneous mixture. Remove the cake from the freezer. Cover the surface of the cake with the icing brought to 35°C. Let stand in refrigerator for a few minutes until frosting sets. Carefully remove the frame and trim the edges by 0.5 cm on each side of the cake if necessary, so that the layers are well defined. Leave the cake whole or cut into individual pieces and thaw in the refrigerator.
