Ingredients for 6/8 people:
- Eggs 4
- caster sugar 100 g
- butter 75g
- cornflour 50 g
- powdered white almonds 100 g
- chestnut cream with vanilla 500 g
- whipping cream 300 g
- vanilla sugar
- 5 cl of whiskey (preferably pure malt)
- chips of candied chestnuts
- gelatin sheets 3 pieces
- gentian syrup 5 cl.
Development:
- Melt 75 g of butter over low heat,
- Beat a whole egg and 2 yolks with 100 g of sugar until pale,
- Add the cornstarch and ground almonds, stir gently,
- Whip 3 egg whites with a little salt,
- Incorporate into the mixture with the melted butter,
- Roll out the dough on a buttered sheet of paper, bake for 10 minutes,
- Cover with a damp cloth and roll up, leave to cool,
Chestnut cream:
- Mix the whiskey and the chestnut purée,
- Melt the gelatin over very low heat with a little water, add to the chestnut cream and then add the whipped cream
- Unroll the biscuit, when the cream begins to set, spread a layer on the surface of the biscuit, (keep a little for decoration) sprinkle with broken candied chestnuts, roll up, place the solder underneath
- Cut the outsides into bevels and place these scraps on the cake,
- Mask all over with the remaining mousse and streak with a fork,
- Garnish with broken candied chestnuts and currants or raspberries
- Store for 3 hours in the cold,
- Accompanied by a gentian ribbon
Gentian syrup, for 1 litre:
- Picon:5 cl
- Gentian powder 5 g
- Sugar syrup at 29°B, 90 cl
- Butter 30 g.
- Reduce the syrup until caramelization begins
- Deglaze with Picon,
- Add gentian and cream
- Whip in butter, leave to cool
- Easy storage at room temperature
Merry Christmas Recipe Hubert
