Café Gourmand - Grand Cru Volluto
Café Gourmand - Grand Cru Volluto
Chestnut and blackurrant squares
30 min
Medium
Here is what you need
Ingredients
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Materials
How to make !
- Dough115 g of butter105 g icing sugar2 g of salt250 g of fl our80 g of egg yolks Mix butter and sugar
- Add eggs little by little
- Add salt and flour
- Stir to obtain a homogeneous dough
- Place in square moulds of 60 mmon each side
- Bake at 170° C
- Chestnut ganache300 g of cream125 g of chestnut paste125 g of chestnut cream30 g of Valrhona Bahibé Chocolate1,5 of gelatin sheets25 g of rhum Soften gelatin in a large volume of cold water
- Mix chestnut paste and cream with rhum
- Boil half of cream, add gelatin and pour on finely chopped Bahibé chocolate
- Stir and pour the chocolate mix on the chestnuts and rhum
- Boil again, mix and add the rest of cold cream
- Set aside for 12 h
- Whip before using
- Blackcurrant jam250 g of blackcurrant purée4 g of agaragar Warm blackcurrant purée, add agaragar while whipping
- Bring to a boil
- Remove from heat
- Blend when cold
- Meringue100 g of egg whites100 g of sugar100 g of icing sugarsilver powder Warm egg whites and sugar at 60° C until sugar is entirely dissolved
- Beat until it cools down
- Add icing sugar
- Shape into small dollops with piping bag
- Set to dry in a dry room for 12 h
- Presentationfrozen blackcurrant berries2 candied chestnuts Spread a thin layer of blackcurrant jam on top of the dough, then fill with whipped chestnut ganache
- Display meringues and ganache drops on a checked pattern
- Decorate with candied chestnuts and blackcurrant berries
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Café Gourmand - Grand Cru Volluto
- 30 min
- Medium
Materials
Recommended Nespresso coffees
Ingredients
Inspirations
How to make !
- Dough115 g of butter105 g icing sugar2 g of salt250 g of fl our80 g of egg yolks Mix butter and sugar
- Add eggs little by little
- Add salt and flour
- Stir to obtain a homogeneous dough
- Place in square moulds of 60 mmon each side
- Bake at 170° C
- Chestnut ganache300 g of cream125 g of chestnut paste125 g of chestnut cream30 g of Valrhona Bahibé Chocolate1,5 of gelatin sheets25 g of rhum Soften gelatin in a large volume of cold water
- Mix chestnut paste and cream with rhum
- Boil half of cream, add gelatin and pour on finely chopped Bahibé chocolate
- Stir and pour the chocolate mix on the chestnuts and rhum
- Boil again, mix and add the rest of cold cream
- Set aside for 12 h
- Whip before using
- Blackcurrant jam250 g of blackcurrant purée4 g of agaragar Warm blackcurrant purée, add agaragar while whipping
- Bring to a boil
- Remove from heat
- Blend when cold
- Meringue100 g of egg whites100 g of sugar100 g of icing sugarsilver powder Warm egg whites and sugar at 60° C until sugar is entirely dissolved
- Beat until it cools down
- Add icing sugar
- Shape into small dollops with piping bag
- Set to dry in a dry room for 12 h
- Presentationfrozen blackcurrant berries2 candied chestnuts Spread a thin layer of blackcurrant jam on top of the dough, then fill with whipped chestnut ganache
- Display meringues and ganache drops on a checked pattern
- Decorate with candied chestnuts and blackcurrant berries