Ingredients
Sicoly
Shortbread
ingredients :
- 200 g Butter
- 200 g Flour
- 200 g Almond powder
- 4 g Sea salt flakes
process :
Mix all the ingredients together and spread over two parchment sheets. Freeze and cut out. Bake at 160°C for 15 to 20 minutes.
Caramel
sponge
ingredients :
- 160 g Sugar
- 60 g Hot milk
- 80 g Flour
- 130 g Egg whites
- 120 g Butter
- 125 g Almond powder
- 80 g Egg yolks
- 125 g Honey
process :
Cook the sugar into a dry caramel. Add the hot milk and butter and reduce. Pour over the flour and almond powder mixture and add the egg yolks. Whisk the egg whites with the sugar. Fold in the first mixture. Spread over a baking tray and bake at 180°C for 15 to 20 minutes. Freeze and cut out : - 2 bases : 55 x 8 cm - 2 bases : 55 x 6 cm (as an insert)
Armagnac
and sweet chestnut confit
ingredients :
- 630 g Sicoly® sweetened chestnut purée
- 60 g Granulated sugar
- 16 g Old Armagnac
- 105 g Water
- 13 g NH pectin
process :
Bring the Sicoly®’s chestnut purée and water to the boil and add the sugar and pectin mixture. Boil for 2 minutes. Add the Armagnac and pour into insert trays. Place a strip of sponge on top and freeze.
Fluffy Armagnac
and chestnut cream
ingredients :
- 300 g Cream
- 900 g Sicoly® sweetened chestnut purée
- 30 g Gelatine
- 180 g Water (for gelatine)
- 240 g Granulated sugar
- 150 g Egg yolks
- 26 g Old Armagnac
- 600 g Whipped cream
process :
Make a custard with the cream, egg yolks and sugar. Add the melted gelatin. Next, add the Sicoly®’s chestnut purée and the vintage Armagnac. Incorporate the whipped cream and line the log moulds with the insert. Finish with the shortbread attached to the sponge with a little fluffy cream. Freeze
Milk chocolate
glazing
ingredients :
- 150 g Water
- 300 g Glucose
- 300 g Couverture milk chocolate
- 20 g Gelatine
- 300 g Granulated sugar
- 200 g Sweetened condensed milk
- 2 g Silver powder
- 120 g Water (for gelatine)
process :
Bring the water, sugar, glucose and condensed milk to the boil. Add the melted gelatin. Next, incorporate the chocolate and the colourings. Mix at the highest speed, pass through a sieve and stand overnight in the refrigerator.
For the finishing
Ice the frozen log. Decorate with chocolate with a patina of gold powder and chestnut confit.