A few days ago, bloggers from Auvergne met in the Zôdio store in Clermont. As always, it was a real pleasure!
At noon, we shared a buffet richly composed by each around seasonal products. I had prepared a dessert that featured chestnuts, chestnut and chocolate fondants, accompanied by vanilla custard.
There are many such recipes. The proportions between the different ingredients vary greatly from one to another and most of the time, industrial chestnut creams and pastes are used. I preferred to use chestnuts that I had just picked.
This year, I finally found the right way to mash chestnuts. It’s so simple that we’ve been enjoying it from appetizer to dessert for a few weeks now.
So I started making a sweet chestnut puree. The rest is child’s play, since all you have to do is add chocolate and butter and let cool.
Sweet chestnut puree:
750 g chestnuts (approximately)
120g brown sugar
1 tsp vanilla extract
1 tbsp of rum
Start by removing the first skin from the chestnuts.
Boil a pot of water then cook the chestnuts for 15 minutes.
Pass the chestnuts in small quantities through a fine-mesh strainer or a sieve. The skins remain and a fine puree is obtained.
You should get 500 g of mash.
Bring the water and sugar to a boil.
Add the chestnut purée and vanilla extract and cook for 15 to 20 minutes over very low heat, stirring regularly.
At the end of cooking, we have a thick paste.
Add the rum and simmer for a few more minutes.
Chestnut and chocolate fondants:
250g sweetened chestnut puree
150g dark chocolate
150g soft butter
Weigh 250 g of still hot chestnut purée and add the chocolate, roughly chopped.
Mix well to melt the chocolate.
Add the soft butter and beat for about 30 seconds. The mixture will become creamy and lighten.
Divide the preparation into flexible molds and set aside for at least 3 hours in the fridge.
6 egg yolks
1/2 liter of milk
1 vanilla pod
Bring the milk and the scraped vanilla to a boil.
Whisk egg yolks and sugar.
Pour the hot milk over the eggs slowly while stirring.
Put everything back in the saucepan and let it thicken, stirring constantly. Do not boil!
Leave to cool then refrigerate, leaving the vanilla pod in.
In a plate, pour a cream base then place the fondant.
Decorate with candied chestnuts and gold leaf.
To finish: with these quantities, you will be able to make about 8 medium-sized fondants. It is better not to serve large quantities because it is still rich.
The better your chocolate, the better your dessert will be. Here I used an everyday chocolate.
You can use vacuum-packed or frozen chestnuts to make the sweet puree.
I do not recommend using chestnut cream which is too sweet.
You will have leftover sweet chestnut puree for another dessert.
You can find my eBook, The egg, 20 sweet and savory recipes on the Payhip platform. To find out more, it’s here.