Recipe Chestnut Tiramisù

To prepare this dish

Ingredient list

Chestnut and mascarpone cake

11 g Muscovado sugar
0.6 g salt
6 g chestnut honey
6 g egg yolks
67 g egg whites
23 g sugar
22 g glucose powder
9 g maizena
7 g cocoa powder
54 g chestnut flour
3 g baking powder
25 g Elle & Vire all Purpose butter 82% fat
21 g Mascarpone

Rum and coffee syrup

17 g roasted coffee beans
207 g water
38 g granulated sugar
10 g coffee extract, to taste
6 g gelatin mass
22 g Rhum

Poached pears

156 g ripe Williams pears
46 g sugar
0.5 pod Bourbon vanilla
6 g grated fresh ginger

Honey pear jelly

79 g pear puree
3 g honey
3.5 g sugar
80 g poached pears
5 g gelatin mass

Creamy chocolate custard

210 g milk
44 g Excellence whipping cream 35% fat
30 g egg yolks
15 g sugar
7 g dextrose
1.5 g rice starch
113 g custard
47 g 60% dark chocolate

Meringue

36 g glucose powder
15 g dextrose
72 g egg whites

Chestnut, Mascarpone and coffee mousse

250 g chesnut purée
7.4 g Coffee extract concentrate, such as Trablit
27 g gelatine mass
124 g meringue
150 g Excellence whipping cream 35% fat
74 g Mascarpone

Chesnut Cream for the finishing touches

162 g chestnut paste
79 g chestnut cream
1 g vanilla extract
25 g Elle & Vire all Purpose butter 82% fat
31 g Mascarpone
2 g Coffee extract concentrate, such as Trablit
5 g Rhum

Decorative meringue

200 g sugar
100 g egg whites
10 g ground coffee
5 g cocoa powder

Assembly and finishing touches

50 g candied chestnuts
150 g cold neutral jelly glaze
15 g water
SQ gold leaf

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Chestnut and mascarpone cake

   Combine the yolks, whites, muscovado sugar, salt, and honey in a stand mixer fitted with the paddle attachment. Add the previously sifted together chestnut flour, cornstarch, cocoa powder, baking powder, sugar, and powdered glucose. Finally, mix in the mascarpone and melted butter. Pour 6 g of batter into Silikomart SQ050 silicone moulds (Ø4.5 x 1 cm high) and bake in a 160°C convection oven for approximately 6 minutes with the vent closed.

2. 2

   Rum and coffee syrup

   Bring the water to a boil. Coarsely grind the coffee beans, cover them with the water, and let steep for 40 minutes. Prepare a light, dry caramel, then deglaze the pan with the unfiltered coffee infusion. Add the coffee extract, gelatine mass, and rum, then let infuse overnight in the refrigerator. Strain before using.

3. 3

   Poached pears

   Peel and dice the pears into 1 cm cubes. Combine all the ingredients and cook sous vide at 65°C for 5 hours.

4. 4

   Honey pear jelly

   Heat the pear puree to 40°C and dissolve the honey and sugar in it. Add the rehydrated gelatine and poached pears.

5. 5

   Creamy chocolate custard

   Cook the first six ingredients to 82°C to make a custard. Weigh the custard after cooking and emulsify with the melted chocolate.

6. 6

   Meringue

   Heat the ingredients together to 45°C and whisk to obtain a soft, glossy texture.

7. 7

   Chestnut, Mascarpone and coffee mousse

   Combine the chestnut puree and cream. Add the mascarpone at 20°C and the gelatine mass. Lightly whip the cream. Fold the meringue into the chestnut mixture, then fold in the lightly whipped cream.

8. 8

   Chesnut Cream for the finishing touches

   Mix all ingredients in a stand mixer fitted with the paddle attachment. Store at 4°C until ready to use.

9. 9

   Decorative meringue

   Heat the egg whites and sugar to 45°C, then beat until stiff and light. Spread 200 g of meringue on a perforated baking tray lined with parchment paper. Dust the surface with cocoa powder. Bake in a 90°C convection oven for approximately 1.5 hours with the vent open.

10. 10

    Assembly and finishing touches

    Pour 12 g of chocolate custard into Pavoni PX303 hemispherical moulds (Ø42 mm x 21 mm high). Top with 12 g of honey pear jelly and freeze. Pipe 30 g of chestnut mousse into individual Pavoni Pomponette PX4321 moulds (Ø6.6 cm x 3.4 cm high), place the frozen chocolate and pear insert in the centre, and cover with another 17 g of chestnut mousse. Cover with a disc of chestnut cake imbibed with the rum and coffee syrup. Freeze at -18°C. Unmould the individual desserts and glaze with the cold neutral glaze diluted with the water. Decorate the sides with meringue shards, then pipe chestnut cream on the top using a vermicelli nozzle. Decorate with candied chestnuts and gold leaf.

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