Chestnut, blood peach and litchi cake
Recipe for four entremets
chestnut pound cake
ingredients :
- 390 g Chestnut paste IMBERT®
- 300 g Eggs
- 210 g Chestnut cream IMBERT®
- 120 g Butter Laiterie Les Fayes®
- 90 g Icing sugar
- 90 g Flour
- 2 g Fleur de sel
- 4 g vanilla extract
- - AN powdered pistachio
process :
In a mixer, mix the chestnut paste with the eggs little by little. Add the chestnut cream and the softened butter.
Add the flour, sugar and baking powder. Finish with the fleur de sel and vanilla extract.
Pour into a buttered mould, covered with powdered pistachio.
Bake at 175°C for 12 to 15 minutes.
Blood peach confit
pour 4 cercles de 12 cm de diamètre et ajout dans la mousse
ingredients :
- 700 g SICOLY® no added sugar blood peach purée from France
- 140 g Brown sugar (cassonade)
- 7 g Pectin
- 87 g Gelatine
- 40 g Water
process :
Bring the SICOLY® blood peach purée to a boil. Add the sugar and pectin mixed together. Bring back to a boil during 2 minutes. Add the gelatin, previously hydrated. For into 4 baking circle frames lined up with cling film.
Cover the rest of the confit with cling film, touching the surface, and store in the fridge.
Chestnut, lychee and blood peach chantilly
ingredients :
- 120 g 35% fat cream Laiterie Les Fayes
- 7 g Powdered gelatin
- 35 g Water
- 240 g Chestnut paste IMBERT®
- 24 g Lychee liquor
- 180 g blood peach confit cooled down to 35°C
- 320 g whipped cream Laiterie Les Fayes ®
process :
Bring the cream to a boil and add the hydrated gelatin. Add the chestnut cream and the slightly whipped confit.
Mix together the whipped cream and lychee alcohol.
Fold in the two mixtures and leave to set in the fridge.
Bring the cream to a boil and add the hydrated gelatin. Add the chestnut cream and the slightly whipped confit.
Mix together the whipped cream and lychee alcohol.
Fold in the two mixtures and leave to set in the fridge.
Assembly and finishes
Place the cold chestnut pound cake on a presentation cardboard. Place some blood peach confit in the middle.
Pipe nicely the chestnut and blood peach Chantilly.
Decorate with a blood-peach-glazed apple and some gold leaf.
Pipe nicely the chestnut and blood peach Chantilly.
Decorate with a blood-peach-glazed apple and some gold leaf.