CHESTERFIELD RED

Name: CHESTERFIELD RED
Yield: 1 dessert
Ingredients: 425 g butter; 400 g icing sugar; 800 g flour; 230 g cornstarch; 120 g almond powder 100%; 8 g salt; 23 g eggs; 750 g butter; 750 g sugar; 75 g flour; 750 g almond powder; 820 g eggs; 720 g wild strawberry puree; 20 g lime juice; 40 g sugar; 20 g gelatin powder; 100 g water; 20 g Cointreau® 60%; 400 g sugar; 110 g water (1); 300 g egg yolks; 24 g gelatin powder; 120 g water (2); 140 g cream 35% (1); 70 g vanilla syrup; 1 200 g mascarpone; 1 050 g cream 35% (2)

Chef :

Original creation by
Marijn Coertjens,
Gand, Belgium

Brand

Quantity :

Recipe for 1 frame 58 x 38 x 5 cm

Download recipe

Ingredients

425 g butter
400 g icing sugar
800 g flour
230 g cornstarch
120 g almond powder 100%
8 g salt
23 g eggs

Step

Cream butter with icing sugar. Mix in half the dry ingredients,
then half the eggs, then the remaining dry ingredients and
immediately the eggs. Stop mixing when the dough has formed.
Keep refrigerated.

Ingredients

750 g butter
750 g sugar
75 g flour
750 g almond powder
820 g eggs

Step

Combine softened butter and sugar. Mix the dry ingredients
before adding half of them to the butter mixture. Continue
with half the eggs, then the remaining dry ingredients. While
the dough is mixing, pour in the remaining eggs and combine
until smooth.

Ingredients

720 g wild strawberry puree
20 g lime juice
40 g sugar
20 g gelatin powder
100 g water
20 g Cointreau® 60%

Step

Hydrate gelatin in water. Heat 1/3 of the puree and stir in the
sugar and gelatin mass. Add remaining purée, lime juice and
Cointreau®. Set aside.

Ingredients

400 g sugar
110 g water (1)
300 g egg yolks
24 g gelatin powder
120 g water (2)
140 g cream 35% (1)
70 g vanilla syrup
1 200 g mascarpone
1 050 g cream 35% (2)

Step

Place gelatin in water (2). Whip cream (2) until 2/3 full. Prepare
a custard with the water (1), sugar and egg yolks. Strain and
whisk until frothy and cold. Bring the cream (1) and vanilla syrup
to the boil, then stir in the gelatine, mascarpone and semiwhipped cream (2).

Ingredients

No ingredients.

Step

Roll out the shortbread dough to 3 mm and place on a baking
sheet. Bake for 12-15 minutes at 160°C. Place a 58 x 38 x 5 cm
frame on the shortbread dough and pour a layer of frangipane.
Cover with apricots. Bake at 160°C for 15-20 minutes. Leave
to cool. Spread a layer of vanilla mousse. Using a piping bag,
pipe the coulis to obtain a marbled effect, then freeze. Cut into
individual pieces before decorating.