Recipe Chestnut and blackcurrant small cakes

To prepare this dish

Ingredient list

Buckwheat biscuit sponge

120 g egg whites
120 g icing sugar
30 g fine sugar
270 g whole eggs
20 g flour
65 g buckwheat flour
220 g almond powder
70 g Elle & Vire gourmet butter 82% fat

Apple and blackcurrant compote

1550 g Granny Smith apples
150 g sugar
230 g blackcurrant pulp
150 g water
550 g chestnut trimmings
30 g Soho®
50 g blackcurrant liqueur
12 g gelatine powder (200 Bloom)
72 g water for dissolving the gelatine

Chestnut Bavarian cream

300 g chestnut paste
300 g chesnut purée
380 g Excellence whipping cream 35% fat
380 g whole milk
1 pod vanilla
150 g egg yolks
80 g sugar
15 g gelatine powder (200 Bloom)
90 g water for dissolving the gelatine
500 g Elle & Vire Excellence Cream 35.1% whipped

Blackcurrant glaze

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

Chestnut vermicelli mixture

500 g chestnut paste
200 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, add the icing sugar and continue whisking until stiff.

   Whisk the eggs with the sugar in a separate mixer bowl.

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

   Spread onto a baking tray 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 83°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

   Spread the apple and blackcurrant compote onto a sheet of buckwheat biscuit sponge positioned in a 37 x 57 cm frame.

   Freeze.

   Cut out 6 cm strips of compote to make the insert.

   Pipe 20 g of chestnut Bavarian cream into the ring moulds.

   Insert the apple and blackcurrant compote in the centre.

   Add 15 g of chestnut Bavarian cream then cover with an 6 cm wide strip of biscuit sponge. Freeze.   

8. 8

   Décor

   Spray the blackcurrant glaze onto the frozen small cakes.

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

   Place the strips on the small cakes and pipe Sublime cream.

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

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