Original creation by
Pascal DE DEYNE
1st place Chocolate Award in Bruges 2014
Silver medallist in the 1999 Pastry World Cup
LOG: PÉRIGORD CHESTNUT
Chef :
Brand
Quantity :
Recipe for two long cakes for 12 people or 12 individual cakes
1. SABLÉ PASTRY
Ingredients
1,200 g Debic Croissant Butter
540 g icing sugar
400 g 50% extra almond powder
100 g Callebaut® roasted, chopped hazelnuts:
NUN-PI-HA213-U11
20 g salt
30 g Callebaut® almond praline PRAMA-T14
30 g Callebaut® hazelnut praline PRA-E4-663
10 g pure vanilla powder
2,000 g flour
Step
Soften the butter with the icing sugar. Add the almond powder
and chopped hazelnuts. Continue adding the other ingredients,
and then the sifted flour. Place in the fridge. Roll-out to 3 mm,
prick and cut out.
2. WALNUT CREAM 20 g per person
Ingredients
164 g Debic Crème butter
82 g walnut pieces
123 g sugar
123 g eggs
131 g 100% almond powder
82 g pastry cream
16.5 g flour
Step
Soften the butter with the sugar and the almond powder.
Incorporate the eggs and the pastry cream. Finish with the flour
and walnuts.
3. CANDIED ORANGE ZEST 8 mm cubes
Ingredients
No ingredients.
4. CHESTNUT PIECES
Ingredients
No ingredients.
5. FROZEN BLACKCURRANTS
Ingredients
Les Vergers Boiron IQF blackcurrants
6. CHESTNUT MOUSSELINE
Ingredients
30 g per person
352 g brown butter with Debic Crème
320 g eggs
160 g 50% extra Paris almond powder
64 g milk
64 g Debic “Stand & Overrun”
40 g sugar
80 g chestnut syrup
Step
Mix the Paris almond powder with the sugar. Warm the eggs and
milk. Add the cream and the syrup. Finish with the warm, liquid
brown butter.
7. ASSEMBLY
Ingredients
Diagram
8. CHESTNUT GENOISE 60 x 40 cm sheet
Ingredients
119 g flour
25 g brown sugar
250 g Les Vergers Boiron chestnut-vanilla purée
348 g sugar
100 g egg yolks
219 g egg whites
44 g Debic Cake Gold
Step
Beat the yolks with the brown sugar. Melt the butter and mix
with the chestnut-vanilla purée. Combine the two mixtures.
Incorporate the sifted flour. Whip the egg whites with the sugar.
Combine. Spread on a 60 x 40 cm sheet. Bake at 180°C for 8-10
minutes.
9. CHOCOLATE GANACHE 20 g per person
Ingredients
263 g Debic Duo cream
88 g sugar
88 g glucose
193 g Callebaut® dark Madagascan chocolate
67.4% cocoa: CHD-Q67MAD-E4-U70
88 g Debic Crème butter
Step
Bring the cream, sugar and glucose to the boil. Pour over the
chocolate. Mix thoroughly. Incorporate the butter at 40°C and
blend.
10. CHESTNUT PIECES
Ingredients
No ingredients.
11. BLACKCURRANT-RED FRUIT COULIS 15 g per person
Ingredients
180 g Les Vergers Boiron blackcurrant purée
90 g Les Vergers Boiron red fruit purée
90 g Les Vergers Boiron raspberry purée
45 g Les Vergers Boiron blackberry purée
40.5 g Les Vergers Boiron lemon purée
40.5 g sugar
9 g Atlas gelatine powder
45 g water
Step
Rehydrate the powder gelatine with the water. Heat the purées
to 60°C. Add the lemon juice and sugar. Incorporate the melted
gelatine. Blend and set aside.
12. CHESTNUT MOUSSE 40 g per person
Ingredients
427 g Les Vergers Boiron chestnut-vanilla purée
150 g Debic “Stand & Overrun” cream
17 g Port Charlotte® whisky 50% vol.
10 g Atlas gelatine powder
50 g water
102 g Italian meringue
683 g Debic “Stand & Overrun” cream
Step
Heat the cream to 50-60°C and pour it over the chestnut-vanilla
purée. Homogenize and add the Port Charlotte®whisky. Make
an Italian meringue. Combine the meringue with the chestnutcream mixture. Add the gelatine. Fold in the cream whipped to a
foamy consistency.
13. RED FRUIT GLAZE
Ingredients
150 g water
300 g sugar
300 g glucose
200 g Debic Vegetop
20 g Atlas gelatine powder
100 g water
200 g Callebaut® milk chocolate Power milk 41 – 40.7% cocoa
841-E4-U71
100 g neutral Decorgel
7 g red colouring
200 g red fruit jelly
Step
Cook the sugar, water and glucose to 105°C. Add the other
ingredients one by one. Blend for 4 minutes. Refrigerate for 24
hours. Heat and blend the glaze. Use at 32-34°C.
14. RED FRUIT JELLY
Ingredients
50 g Les Vergers Boiron red fruit purée
50 g Les Vergers Boiron raspberry purée
100 g sugar
35 g glucose
0.5 g pectin
2 g Les Vergers Boiron lemon purée
20 g neutral Decorgel
Step
Cook the purées with 4/5 of the sugar. Mix the remaining sugar
with the pectin. Add to the boiling purée and continue to cook to
105°C. Off the heat, mix in the lemon juice. Pour onto the neutral
Decorgel and blend. Set aside.
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