This dessert is modeled after the famous Mont-Blanc Aux Marrons, a masterpiece formed of pureed, sweetened chestnuts covering whipped cream to resemble the snow-capped mountains. It is a bit labour-intensive because the chestnuts are braised for hours before they are mashed, but consider that our version calls for a soft sponge base topped with fresh cream and covered with a luxurious mound of merlot infused chestnut swirl. It is an absolute pure indulgence that will be worth your efforts.
Yields1 Serving
Ingredients
TO MAKE CHESTNUT CREAM
200 g ready to eat whole chestnuts
150 ml Merlot
30 g sugar
15 g butter
150 g fresh cream
TO MAKE WHIPPED CREAM MOUSSE
200 ml whipping cream
50 g caster sugar
25 g gelatine dilution (5 gram gelatin powder + 20 gram cold water)
TO ASSEMBLE
10 round sponges
1 batch chestnut cream
1 batch whipped cream mousse
2 pipping bags fitted with a round tip nozzle.
Instructions
TO MAKE CHESTNUT CREAM
1
Lightly sauté chestnuts with butter and sugar.
2
Add in Merlot wine and boil until fork-tender.
3
Bring the chestnuts into a bowl attached to a KENWOOD Titanium affixed with a folding attachment.
4
Start mixing until the chestnuts have been mashed.
5
Change the attachment to a creaming beater.
6
Add in cream and keep mixing until smooth.
7
Transfer the chestnuts cream into a pipping bag. Keep chilled until ready to use.
TO MAKE WHIPPED CREAM MOUSSE
8
Pour cream into a KENWOOD Titanium mixer.
9
Affix with a ballon whisk.
10
Start mixing until soft peak is formed.
11
Add in sugar and gelatine dilution.
12
Transfer the cream mixture into a pipping bag. Keep in chiller for at-least 4 hours.
TO ASSEMBLE
13
Gently pipe whipped cream mousse on the sponge to form a mount.
14
Pipe the chestnut cream from one side to the other in a circular pattern to cover the whipped cream mount. Set the cake in refrigerator overnight.
- Tags: #pastries
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