Recipe Chestnut and blackcurrant Entremets

To prepare this dish

Ingredient list

Buckwheat biscuit sponge

175 g egg whites
175 g icing sugar
400 g whole eggs
50 g fine sugar
35 g flour
100 g buckwheat flour
325 g almond powder
100 g Elle & Vire gourmet butter 82% fat

Apple and blackcurrant compote

1250 g Granny Smith apples
125 g sugar
190 g blackcurrant pulp
125 g water
440 g chestnut trimmings
25 g Soho®
40 g blackcurrant liqueur
10 g gelatine powder (200 Bloom)
60 g water for dissolving the gelatine

Chestnut Bavarian cream

360 g chestnut paste
360 g chesnut purée
450 g Excellence whipping cream 35% fat
450 g whole milk
1 pod vanilla
180 g egg yolk
100 g sugar
18 g gelatine powder (200 Bloom)
108 g water for dissolving the gelatine
600 g Excellence whipping cream 35% fat

Blackcurrant glaze

1000 g mirror glaze
100 g blackcurrant liqueur
50 g water
QS purple food colouring

Chestnut vermicelli mixture

500 g chestnut paste
400 g Elle & Vire gourmet butter 82% fat
500 g chestnut cream

Sublime Cream

1000 g Sublime, Cream with Mascarpone
80 g sugar
1 pod vanilla

Décor

strips and half-spheres of dark chocolate

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Buckwheat biscuit sponge

   Whisk the egg whites with icing sugar.

   Whisk the eggs and sugar in a separate mixer bowl.

   Combine the two mixtures and add the flour and ground almonds. Add the hot melted butter.

   Pipe approximately 80 g into the Flexipan^® moulds and bake at 190°C (374°F) for approximately 10 mn.

2. 2

   Apple and blackcurrant compote

   Cut the apple into cubes.

   Steam the cubes in a tightly shut saucepan with the sugar, blackcurrant purée and water. The apples should retain a slight crunch.

   Add the chestnut trimmings, Soho^®, blackcurrant liqueur and dissolved gelatine.

3. 3

   Chestnut Bavarian cream

   Combine the chestnut paste and purée and then blend.

   Make a crème anglaise, cooked to 82°C (180°F) with the cream, milk, vanilla and egg yolks which have been whisked with the sugar until pale and creamy. Strain through a china cap sieve and add the dissolved gelatine, chestnut purée and paste.

   Blend. Add the whipped cream at 25°C (77°F).

4. 4

   Blackcurrant glaze

   Combine all the ingredients and bring to the boil. 

5. 5

   Chestnut vermicelli mixture

   Blend all the ingredients in a mixer at 30°C (86°F). Pipe 55 cm x 15 cm strips.

6. 6

   Sublime Cream

   Whisk all the ingredients together. 
7. 7

   Montage

   Cut out 16 cm strips of biscuit sponge.

   Pipe 250 g of apple and blackcurrant compote into a Flexipan^® (16 cm diameter) and cover with a strip of biscuit sponge. Freeze

   Pipe 150 g of chestnut Bavarian cream into the moulds.

   Insert the apple and blackcurrant compote in the centre.

   Add 100 g of chestnut Bavarian cream then cover with a strip of biscuit sponge. Freeze.   

8. 8

   Décor

   Spray the blackcurrant glaze onto the frozen cakes.

   Pipe the chestnut vermicelli mixture onto an acetate guitar sheet and cut out 12 cm diameter strips.

   Place on the cake and pipe dots of Sublime cream.

   Finish with strips of dark chocolate on the sides and demi spheres cut into two.

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