Soft Chestnut Entremets
🛠 Equipment
- Springform pan
- Mixing bowl
- Electric whisk
- Spatula
- Saucepan
🛒 Ingredients
| 300 g | Chestnut cream | |
| 200 g | Sponge fingers | |
| 250 g | Mascarpone | |
| 60 g | Icing sugar | |
| 20 cl | Whole cream | |
| 30 cl | Milk | |
| 1 tsp | Vanilla extract | |
| 1 tbsp | Cocoa powder | |
| 8 | Candied chestnuts (decoration) |
Preparation
Step 1: Prepare the biscuit base
Warm the milk with the vanilla extract in a saucepan, then pour it into a shallow dish. Quickly dip the sponge fingers into the vanilla milk, one by one, and arrange them in a single layer in the bottom of the springform pan.
Press the biscuits lightly with the back of a spoon to form an even, compact base. Chill while you prepare the core.
Step 2: Whip the mascarpone cream
In a mixing bowl, whisk the mascarpone with the icing sugar until smooth and homogeneous. In another bowl, whip the well-chilled cream into stiff peaks with an electric whisk.
Fold the whipped cream gently into the mascarpone mixture with a spatula, lifting the mixture so it does not deflate. You get a light, airy cream.
Step 3: Assemble the entremets
Set aside one third of the chestnut cream for the glaze. Mix the rest with the mascarpone cream, keeping some streaks for a pretty marbled effect.
Pour this mixture over the biscuit base and smooth the top with a spatula. Tap the pan gently to bring any air bubbles to the surface.
Step 4: Glaze and decorate
Spread the reserved chestnut cream over the top of the entremets in a thin, even layer. Dust with cocoa powder through a fine sieve for an elegant finish.
Arrange the candied chestnuts in a ring around the edge. Refrigerate for at least 4 hours, ideally overnight, so the entremets sets.
Step 5: Unmould and serve
Run a thin blade gently between the entremets and the edge of the pan, then release the clasp. Transfer the entremets to a serving plate using two spatulas.
Serve well chilled, cut into neat slices with a knife dipped in hot water. This dessert keeps for 3 days in the fridge, protected under a dome.
💡 Tips & variations
- Use a good-quality chestnut cream: it provides most of the flavour and creaminess.
- Whip the cream very cold into stiff peaks for a light, airy core.
- Soak the sponge fingers without making them soggy: a quick dip in the milk is enough.
- Unmould after a full night in the fridge for a well-set entremets that slices cleanly.
❓ Frequently asked questions
How long does this recipe take?
4h30 (30 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
