Chocolate chestnut gateaux

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This is a contemporary twist on the traditional version of the classic buche de noel, the famous and delicious French Christmas gateaux. A chestnut mousse resting over a chocolate sponge topped with a sinful chocolate glaze. A gluten free dessert with Pure extravagance. 

Ingredients: Quantity
For the chocolate sponge:
Dark chocolate 175 gms
Eggs, separated 3 pcs
Castor sugar ½ cup
For the chestnut mousse 21/4 cups
Chestnut puree 100 gms
Whipping cream 150 ml
Egg yolk 1 pc
Castor Sugar 50 gm
Gelatine 1 sheet/5 gms
For the  chocolate glaze:
Water 35 gm
Sugar 70 gm
Cocoa powder 20 gm
Whipping cream 20 gm
Dark chocolate 10 gm
Gelatine 1 sheet/ 5 gm

 

Method:

  1. For the chocolate sponge : Melt the dark chocolate over bain marie.
  2. Whip the egg yolks and sugar till pale. Mix in the melted chocolate to form a dough.
  3. Whisk egg whites to stiff peaks and beat in the chocolate dough. Add the chocolate batter in a 8 inch greased and lined baking pan.
  4. Bake the sponge at 180 degrees Celsius for 8-10 minutes. Let cool.
  5. For the chocolate glaze: Combine the water, sugar, cocoa, and heavy cream in a saucepot and bring to a boil. Add the chocolate and stir to combine. Add the bloomed gelatin and strain. The glaze is ready to use when it reaches 70°F.
  6. For the chestnut mousse: Soak gelatine sheets into ice-cold water for 5-10 minutes.
  7. Whip cream with half of the sugar to medium peak and keep in the fridge.
  8. Whisk egg yolk with rest of the sugar and place it on the bain -marie whilst continuously whisking until pale and thick to make a Sabayon.
  9. Add in the strained gelatine and mix in the sabayon until it dissolves.
  10. Mix in the chestnut puree. Fold in the whipped cream until combined. Pour the mousse into a piping bag.
  11. For assembling the gateaux: Layer the chocolate sponge at the base of the mould. Pipe the mousse onto the chocolate base. Let set for 4 -5 hours in the chiller. Top with the chocolate glaze, and let set for 1 hour in the chiller.

De- mould & garnish with chestnut paste, roasted peeled chestnuts, grated chocolate or as desired.

 

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