Christmas treat with chestnuts and clementines

Making the recipe

For 2 desserts | Universo 1200 mold

Ingredients

Egg whites – 255g
Sugar – 105g
T45 flour – 48g
Icing sugar – 95g
Chestnut powder – 155g
Salt – 1 pinch
Cocoa bean nibs – 30g
40% milk chocolate – 40g

Beat the egg whites with the sugar until stiff.
Fold in the flour, chestnut powder, salt, and powdered sugar.
Add the cocoa nibs and melted chocolate. Mix.
Spread on a baking sheet and bake at 350°F for 10 to 12
minutes.
Cool and cut into 12 cm discs.
Ingredients

Chestnut & vanilla purée Les vergers Boiron – 220g
Whole milk – 412g
Whole liquid cream 35% – 1040g
Dark chocolate 65% – 590g
Gelatin mass 5:1 – 12g

Bring the milk and chestnut and vanilla purée to the boil.
Add the gelatin mixture and stir to emulsify.
Pour over the chocolate and mix until smooth.
Whip the cream.
When the mixture reaches 32/35°C, add 1/3 of the whipped cream,
then the remaining 2/3 in two batches.
Fill the quenelles (24 SILIKOMART quenelle mold) with mousse
and freeze.
Set aside the rest of the mousse to garnish the desserts.
Ingredients

Les Vergers Boiron pear purée – 600 g
Les Vergers Boiron quince purée – 70 g
Vanilla pod – 1
Sugar – 65 g
NH pectin – 12 g
Calvados – 30 g
Lime zest – 4 g

Heat the purées together with the scraped vanilla pod.
Add the sugar and pectin, bring to the boil.
Add the Calvados and lime zest, then leave to cool
to 4°C.
Pour the confit into two 8 cm diameter discs.
Ingredients

Corsican clementine purée IGP Les vergers Boiron – 150 g
Orange concentrate Les vergers Boiron – 30 g
Cream 35% – 200 g
Honey – 200 g
Glucose 60 – 100 g
Cocoa butter – 130 g
Citric acid solution – 10 g
Unsalted butter – 80 g
Salt – 2 g
Star anise – 4

Mix the cream, honey, star anise, and glucose, and cook at 220°F.
Add the clementine purée, orange concentrate, cocoa butter, salt, citric acid, and butter.
Allow to cool and set aside.
Ingredients

Chestnut and vanilla purée Les Vergers Boiron – 125 g
48% milk chocolate – 215 g
Condensed milk – 155 g
Water – 100 g
5:1 gelatin mixture – 26 g
Sugar – 200 g
Glucose 60 – 225 g
Topping – 100 g
Fat-soluble yellow food coloring – 2 g

Heat the sugars, water, and chestnut and vanilla purée to 90°C.
Add the gelatin mixture and pour over the chocolate and condensed milk.
Mix for 1 minute, add the topping and food coloring,
then mix again for 1 minute.
Leave to rest for 24 hours.
Ingredients

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

Soften the butter.
Mix all the ingredients until you obtain a smooth,
homogeneous dough.
Roll out on guitar sheets to a thickness of 2 mm.
Freeze and cut out the desired shapes.
Bake on a silicone baking mat at 150°C for
18 minutes.
Ingredients

Corsican clementine purée IGP – 500 g
Glucose 60 – 60 g
Sugar – 500 g
Yellow pectin – 15 g
Tartaric acid/water 1/1 – 13.5 g

Heat the IGP clementine purée to 60°C.
Add the sugar-pectin mixture and tartaric acid.
Bring to a boil for 2 minutes, add the glucose and cook
until it reaches 72 brix.
Pour into a silicone mold for the insert.
Ingredients

Corsican clementine purée IGP – 100 g
Water – 400 g
Sugar – 550 g
Orange zest – 5 g
Lemon zest – 2 g
Grand Marnier – 50 g

Heat the water and sugar, add the clementine purée, zest,
and Grand Marnier.
Cover and steep for 5 minutes, then strain.