30 g softened butter
10 g caster sugar
5 g vanilla sugar
80 g chestnut cream
20 g almond powder
1 whole egg (50 g)
15 g whole milk
30 g flour Type 55
½ level teaspoon of baking powder
Total weight: 240 g
Step
In a bowl, whisk softened butter with sugar, vanilla sugar,
chestnut cream and almond powder. Add egg and milk.
Incorportate the flour sieved with the baking powder. Preheat
the oven to 180°C. Spread in a 5 mm layer into a circle or a
greased floured sponge mould. Bake in a convection oven at
180°C for around 10 minutes, making sure that it remains soft
and fluffy. Unmould. When cooled use a cutter to make discs
the same diameter as the verrines (5 cm)
2. LYCHEE AND CHESTNUT COMPOTE WITH RÉMY MARTIN® COGNAC
Ingredients
140 g lychees in syrup
40 g sugar for jam
120 g cracks of candied chestnuts
15 g Rémy Martin® VSOP cognac 40% vol.
1 ½ gelatin leave (3 g) 200 Blooms
Total weight: 318 g
Step
Coarsely chop the lychees to preserve the small pieces. In a
saucepan, heat the blended lychees and sugar. Add the cracks
of candied chestnuts and heat for another 2 minutes. Add the
gelatin softened in cold water and drained, then Rémy Martin®
VSOP. Refrigerate. Whilst the compote is cooling, stir it with a
rubber spatula to stop it from jellifying completely – you are
aiming for a slightly runnier consistency.
3. LIGHT VANILLA CREAM WITH RÉMY MARTIN® COGNAC
Ingredients
40 g liquid cream (35% fat)
25 g whole milk
½ vanilla bean
1 egg yolk (20 g)
40 g caster sugar
½ gelatin leave (1 g) 200 Blooms
15 g Rémy Martin® VSOP cognac 40% vol.
200 g whipped cream
Total weight: 341 g
Step
In a saucepan, bring the liquid cream and whole milk to the boil
and let the split and scraped vanilla bean infuse in the mixture.
Strain. In a bowl, gently cream the egg yolk and the caster sugar,
then add the hot vanilla infusion and heat to 85°C (just before
boiling). Add the gelatine softened in cold water and drained,
then sieve using a fine strainer and blend. Cool the mixture to
40/45°C (hardly tepid), then add the Rémy Martin® VSOP and
gently fold in the smooth whipped cream. Set aside.
4. RÉMY MARTIN® COGNAC SOAKING SYRUP
Ingredients
30 g caster sugar
50 g water
35 g Rémy Martin® VSOP Cognac 40% vol.
Total weight: 115 g
Step
In a saucepan, boil water and sugar. Leave to cool and add the
Rémy Martin® VSOP.
5. CHESTNUT AND CARAMEL SAUCE
Ingredients
½ vanilla bean
40 g caster sugar
125 g liquid cream (35% fat)
45 g chestnut cream
½ gelatin leave (1 g) 200 Blooms
Total weight: 211 g
Step
In a saucepan, heat the caster sugar with the split and scraped vanilla bean to form a dry, amber caramel. Deglaze with the boiling whipping cream. Heat the caramel sauce to 102°C (boil for 1 minute), then add the chestnut cream and the gelatine softened in cold water and drained. Strain and set aside.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Insert around 20 g of light vanilla cream with Rémy Martin® VSOP into each verrine. On top, place a disc of about 9 g of fondant sponge soaked in a little Rémy Martin® VSOP syrup. Then add around 30 g of lychee and chestnut compote. Pipe a little more (around 10 g) light vanilla cream with Rémy Martin® VSOP on top, and place the verrines in the refrigerator. Top each verrine with about 15 g of chestnut and caramel sauce. Garnish with a small chestnut in syrup or candied chestnut and a sprig of fresh rosemary.
