150 g Extra dry butter 84% fat 6 g salt 110 g icing sugar 40 g almond powder 6 g vanilla powder 55 g whole eggs 270 g T55 flour
Vanilla sweet paste
100 g Extra dry butter 84% fat 130 g brown sugar 130 g T55 flour
Choux paste
250 g Elle & Vire Whole Milk 100 g Elle & Vire all Purpose butter 82% fat 5 g salt 8 g fine sugar 150 g T55 flour 250 g whole eggs 60 g Elle & Vire Whole Milk
Blackcurrant pastry cream
125 g Elle & Vire Whole Milk 125 g blackcurrant puree 55 g fine sugar 50 g egg yolk 20 g powdered cream 15 Elle & Vire gourmet butter 82% fat
Light blackcurrant cream
350 g blackcurrant pastry cream 14 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water) 100 g Excellence whipping cream 35% fat
Chestnut whipped cream
75 g Elle & Vire Whole Milk 21 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water) 100 g chestnut paste 150 g chesnut purée 350 g Excellence whipping cream 35% fat
Mix the butter, salt, icing sugar, ground almonds and vanilla powder together.
Add the eggs and the flour but do not overwork the paste. Mix gently until the
paste is homogeneous. Keep in the refrigerator (4°C) for 24 hrs before using.
2
Vanilla sweet paste
Using the paddle attachment, in an electric mixer, beat together all the
ingredients without overworking the paste. Put in the refrigerator set at 5°C.
Roll out the paste between two plastic films. This recipe makes a half 60 x 40
cm sheet. Place in the freezer and then cut out circles slightly smaller than the
choux, about 1.5 cm of diameter. Put in the freezer.
3
Choux paste
In a saucepan, bring the milk, butter, salt and granulated sugar to a boil. Add
the flour and mix it in, away from the heat. Then stir over the heat to dry out the
paste. Transfer the paste to the mixer bowl and using the paddle attachment,
gradually add the eggs and finish with some warm milk, if necessary. Use a n°9
nozzle to pipe 1.8 cm of diameter choux. Place a vanilla sweet paste circle on
each puff and cook for about 35 mn in a convection oven at 170°C. Remove
from oven and place on a rack until completely cooled.
4
Blackcurrant pastry cream
In a stainless steel bowl, mix the egg yolks, granulated sugar and custard
powder together, then stir in the boiling milk and blackcurrant purée. Bring
to a boil and cook for 2 mn. Cool in the refrigerator. Set aside for the light
blackcurrant cream.
5
Light blackcurrant cream
Stir the cassis pastry cream until completely smooth, then add the melted
prepared gelatine and the whipped cream last. Set aside for the filling.
6
Chestnut whipped cream
Boil the milk, add the prepared gelatine and then the chestnut paste and
chestnut purée. Blend as needed until completely smooth. Add the cream
and put in the refrigerator for at least 6 hrs before using. In an electric mixer
fitted with the whisk attachment, whip all the ingredients and use immediately.
7
Assembly and presentation
Roll out the paste to the thickness of 2 mm. Cut out circles of 7 cm of
diameter and put them in the refrigerator for about 1 hour. Bake the tart
crusts for about 25 mn in a convection oven at 160°C. Fill the choux with light
blackcurrant cream. Fill the cooled tart shells with chestnut whipped cream.
Place on top three choux filled with light cassis cream. Lightly dust with icing
sugar and top off with a nice rose of chestnut whipped cream.
Decorate with a piece of glazed chestnut and a gold leaf.
Recipes
