Original creation by
Nicolas PIEROT,
International Consultant Pastry Chef
CHESTNUT APPLE ENTREMETS
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Chef :
Brand
Quantity :
Recipe for 1 entremets with a diameter of 14 cm
COMPOSITION :
Ingredients
Chestnut sponge
_ diameter 12 cm
Shortbread with chestnut flour
_ diameter 12 cm
30 + 90 g Rémy Martin® chestnut cream
_ diameter 12 cm
Rémy Martin® chestnut vermicelli
(De Buyer vermicelli tipe)
130 g decor apples
_ diameter 12 cm
90 g chestnut bavaroise
40 g decor jelly
_ diameter 14 cm (stainless steel circle)
1. CHESTNUT SPONGE
Ingredients
218 g chestnut paste
82 g chestnut puree
136 g eggs
54 g grape seed oil
19 g cornstarch
82 g egg whites
27 g saccharose
19 g butter (82% fat)
Total weight: 637 g
Step
Pass chestnut paste, chestnut puree, eggs, grape seed oil and
cornstarch to the robot-cut. Beat the egg whites with the
saccharose, then add to the first mix. Add melted butter. Spread
on baking sheet, cut into 40 x 30 cm rectangle. Bake to 165°C.
2. RÉMY MARTIN® CHESTNUT CREAM
Ingredients
69 g whole milk
237 g frozen chestnut puree, with 10% sugar
50 g egg yolks
6 g cornstarch
165 g butter (82% fat)
18 g Rémy Martin® Cognac 50% vol.
Total weight: 545 g
Step
Bring milk and chestnut puree in a saucepan. In a bowl,
mix cornstarch and egg yolks. Pour 50% of the hot puree
over mixture cornstarch-egg yolks and mix uniformly. Bring
gradually to boiling all the ingredients in the saucepan. When
the cream is cooked, emulsify with butter before adding Rémy
Martin® Cognac. Mix, pour over sponge and freeze.
3. RÉMY MARTIN® CHESTNUT VERMICELLI
Ingredients
166 g chestnut puree
166 g chestnut paste
111 g chestnut cream
44 g butter (82% fat)
11 g Rémy Martin® Cognac 50% vol.
Total weight: 498 g
Step
Using a paddle attachment, mix all the ingredients to obtain a
smooth cream. Pipe immediately.
4. SHORTBREAD WITH CHESTNUT FLOUR
Ingredients
162 g butter (82% fat)
112 g chestnut flour
82 g brown sugar
75 g feuillantine
Total weight: 431 g
Step
Using a paddle attachment, place butter in cold small cubes
with chestnut flour and brown sugar. Give the mixture a sandy
texture, roll it out to 3 mm thickness and cut in circles with a
diameter of 12 cm. Bake to 155°C for around 15 minutes. Cover
with Mycryo® and store in a dry place.
5. DECOR APPLES
Ingredients
Q.S. Rubinette® apples
250 g sweet cider
10 g Rémy Martin® Cognac 50% vol.
Total weight: 260 g
Step
Cut the apples into 1 cm cubes. In a bowl, immerse the cubes in
the sweet cider and the Rémy Martin® Cognac before covering by a cling film. Bake for 2 hours to 90°C in a convection oven
or for 1h30 in an immersion heater, the apples’ll be placed into
vacuum bag with cider and Rémy Martin® Cognac. Drain, mold in
circle with a diameter of 12 cm and freeze.
6. DECOR JELLY
Ingredients
500 g cooking apple juice
50 g saccharose
22 g vegetable gelatin
Total weight: 572 g
Step
In a saucepan, heat cider, then add mixture sugar-vegetable
gelatin. Boil and pour into a circle whose base has been previously covered with cling film: 40 g per circle. Let cool.
7. CHESTNUT BAVAROISE
Ingredients
60 g cream (35% fat) (1)
30 g egg yolks
48 g saccharose
180 g frozen chestnut puree
6 g gelatin powder 200 Blooms
36 g water to rehydrate the gelatin
120 g cream (35% fat) (2)
Total weight: 480 g
Step
Whip the cream (2) and reserve in fridge. In a saucepan, place
chestnut puree, cream (2), egg yolks, saccharose and cook as with
an English custard to 83/85°C. Add hydrated gelatin and mix.
Reduce the temperature to 28°C. Add in two steps the whipped
cream. Pour on the chestnut cream and freeze.
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