Family Best Time >> Food

Chestnut log with pure malt whiskey cream and candied chestnuts, gentian syrup

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