Chestnut Entremet
🛠 Equipment
- Entremet ring 18 cm
- Immersion blender
- Electric whisk
- Stand mixer
- Piping bag
🛒 Ingredients
| 250 g | Chestnut spread (crème de marron) | |
| 150 g | Unsweetened chestnut purée | |
| 300 ml | Heavy cream (30% fat) | |
| 3 | Eggs | |
| 80 g | Powdered sugar | |
| 6 | Gelatin sheets | |
| 60 g | Butter | |
| 80 g | All-purpose flour | |
| 2 tbsp | Dark rum | |
| 1 | Pinch of salt |
Preparation
Step 1: Make the Breton shortbread
In the stand mixer bowl, cream the softened butter with 40 g of powdered sugar until smooth. Add the egg yolks (reserve the whites) and mix. Fold in the sifted flour and a pinch of salt, then gather the dough without overworking it. Roll it out between two sheets of parchment paper to 5 mm thickness. Refrigerate for 30 minutes. Bake at 170°C for 12 minutes until golden. Let cool, then cut a disc to match your ring size.
Step 2: Make the chestnut mousse
Soak the gelatin sheets in a bowl of cold water for 10 minutes. In a saucepan, gently warm the chestnut purée with half the chestnut spread and the rum. Off the heat, add the squeezed gelatin and stir until completely dissolved. Let cool. In a large bowl, whip the cold heavy cream with the remaining powdered sugar until firm peaks form. Gently fold the cooled chestnut mixture into the whipped cream using a spatula.
Step 3: Make the soft sponge
Whip the egg whites with a pinch of salt until stiff peaks form. In a bowl, whisk the yolks with 40 g of sugar until pale. Add 40 g of sifted flour and mix gently. Fold in the egg whites in three batches, lifting the mixture. Pour into a buttered 18 cm pan and bake at 180°C for 15 minutes. Unmold and let cool on a rack.
Step 4: Assemble the entremet
Place the entremet ring on a serving plate or a baking sheet lined with parchment paper. Place the Breton shortbread disc at the bottom. Add the sponge disc on top and press down lightly. Pour the chestnut mousse on top, filling to the rim. Smooth the surface with an offset spatula. Refrigerate for at least 4 hours, ideally overnight.
Step 5: Glaze and decorate
For the mirror glaze, gently heat 100 g of chestnut spread with 50 ml of water and 2 pre-soaked gelatin sheets. Let cool to 35°C before pouring over the well-chilled entremet. Let the excess run off the edges. Decorate with candied chestnut pieces, chocolate shavings, and a touch of gold leaf for an elegant presentation. Keep refrigerated until serving.
💡 Tips & variations
- Use unsweetened chestnut purée to control the sweetness — the chestnut spread already provides enough sugar.
- Chill the heavy cream well (10 minutes in the freezer before whipping) for firm, stable whipped cream.
- For perfect unmolding, place the entremet in the freezer for 15 minutes before removing the ring.
- Decorate with candied chestnut pieces and a dusting of bitter cocoa for an elegant contrast.
❓ Frequently asked questions
How long does this recipe take?
5h30 (45 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.
