Christmas Delight Chestnut & Clementine

Making the recipe

For 2 entremets | Universo 1200 Mold

Frozen puree without added sugar Les vergers Boiron Pear

Frozen puree sugar-added Les vergers Boiron Chestnut & Vanilla

Frozen puree without added sugar Les vergers Boiron Orange and bitter orange

Frozen puree without added sugar Les vergers Boiron PGI Corsican Clementine

Frozen puree without added sugar Les vergers Boiron Quince

Ingredients

Egg white – 255g
Sugar – 105g
T45 flour – 48g
Icing sugar – 95g
Chestnut powder – 155g
Sea salt – 1u
Cocoa nibs – 30g
40% Milk chocolate – 40g

Whip egg white with sugar.
Fold in fl our, almond powder, salt and icing sugar.
Add cocoa nibs and melted chocolate. Mix.
Spread on baking tray and bake at 180°c for 10-12 minutes.
Chill and cut discs of 12 cm diameter.
Ingredients

Chestnut & vanilla puree Les vergers Boiron – 220g
Full milk – 412g
35% Cream – 1040g
65% Dark chocolate – 590g
Gelatin mass 5:1 – 12g

Bring milk, chestnut to boil.
Add gelatin mass, blend to emulsify.
Pour on to chocolate and blend till smooth consistency.
At 32-35°c, whisk 1 part semi whipped cream, then fold in 2/3
in 2 parts.
Fill quenelle mold 24 SILIKOMART with mousse and freeze.
Reserve remaining mousse for filling entremets.
Ingredients

Pear puree Les vergers Boiron – 600g
Quince puree Les vergers Boiron – 70g
Vanilla bean – 1
Sugar – 65g
Pectin NH – 12g
Calvados – 30g
Lime zest – 4g

Heat the purees together with the gratted vanilla pod.
Add the sugar and pectin, bring to a boil.
Add calvados and lime zest and cool to 4°C.
Set the confi t in two 8 cm diameter ring.
Ingredients

PGI Corsican clementine puree Les vergers Boiron – 150g
Orange concentrate Les vergers Boiron – 30g
35% Cream – 200g
Honey – 200g
Glucose dé60 – 200g
Cocoa butter – 130g
Citric acid solution – 10g
Unsalted butter – 80g
Salt – 2g
Star anis – 4

Combine cream, honey, star anis and glucose, cook to 110°c.
Add clementine puree, orange concentrate, cocoa butter, salt, citric acid and unsalted butter.
Allow to cool and set.
Ingredients

Chestnut & vanilla puree Les vergers Boiron – 125g
48% Milk chocolate – 215g
Condensed milk – 155g
Water – 100g
Gelatin mass 5:1 – 26g
Sugar – 200g
Glucose dé60 – 225g
Nappage – 100g
Yellow fat-soluble color – 2g

Heat sugars, water and Chestnut & Vanilla puree to 90°c.
Add gelatin mass and pour onto chocolate and condensed milk.
Blend for 1 minute, add nappage and color, re-blend for 1 minute.
Chill for 24 hours
Ingredients

T45 flour – 390g
Icing sugar – 183g
Butter – 225g
Egg yolk – 90g
Vanilla – 1
Almond powder – 30g
Chestnut powder – 40g
Orange zest – 2g
Lemon zest – 2g

Soften the butter.
Combine all ingredients together until a smooth harmonies paste is achieved.
Roll out between acetate sheets to 2mm.
Freeze and then cut desired shapes.
Bake on air mat for 150°c for 18 minutes.
Ingredients

PGI Corsican clementine puree Les vergers Boiron – 500g
Glucose dé60 – 60g
Sugar – 500g
Yellow pectin – 15g
Tartaric acid/water 1/1 – 13.5g

Heat clementine puree to 60°c.
Add pectin sugar mix and tartaric acid.
Bring to boil for 2 minutes, add glucose and cook to 72 brix.
Set in a silicone segment mould.
Ingredients

PGI Corsican clementine puree Les vergers Boiron – 100g
Water – 400g
Sugar – 550g
Orange zest – 5g
Lemon zest – 2g
Grand Marnier – 50g

Heat the water and sugar, add the clementine puree, zests and
grand marnier.
Infuse for 5 minutes covered and strain.

Graham MAIRS

Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.

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