Chestnut charlotte

Limousin is the richest chestnut-growing area of France.This Charlotte light yet rich-testing dessert seems to have disappeared from the French table in favor of less elaborate creations. However, it is a must for this recipe, and I include it in celebration of haute.Charlotte aux marrons

Cuisine Francaise  

Serves 6-8

Preparation Time; 30 minutes, Plus, overnight chilling

Tools

  • 6 cup charlotte mold
  • 1 large bowl
  • 1 medium bowl
  •  Wooden spoon
  • 2 saucepans

Ingredients

  • 1/3 cup unsalted butter softened                                         
  • ½ cups unsweetened chestnut puree                                  
  • 1 cup sugar                                                                                                           
  • 5 tbsp. dark rum                                                                                          
  • 3 gelatin leaves, soaked in water for 5 minutes                       
  • 1 ¼ cups heavy cream
  • 18 ladyfingers
  • 8 marrons glaces
  • Chocolate flakes, to decorate
  • Powdered sugar, to dust
  • Heavy cream, to serve

Method

  1. If you make Charlotte aux marrons,you will get large bowl, beat the butter and chestnut puree together until light and creamy in texture. In a pan, bring ¾ cup of the sugar with 4 tbsp. of water slowly to a boil until the sugar has dissolved and forms a light syrup. Boil until the syrup thickens for 5 minutes, then remove and cool.
  2. Add the syrup into the chestnut mixture, add the rum and gelatin leaves, and beat well together; set aside to cool. Whip the cream and lightly fold into the cool chestnut mixture. Set aside
  3. Place the remaining sugar in another pan with 1 tbsp. Water and bring to a boil slowly to dissolve the sugar, Raise the heat and allow the sugar to caramelize to a light golden brown, then remove from the heat.
  4. One at a time, dip the sides of the ladyfingers into the sugar. Stand each one upright to line the sides of a 6 cups charlotte mold. The caramel will bind them together, but should not touch the mold itself. Cover the bottom of the mold with any remaining finger or trimmings. Drizzle any remaining caramel on top.
  5. Charlotte aux marrons-carefully spoon in the chestnut mix and level at the top; cover and refrigerate overnight
  6. Turn out the mold to serve. Decorate your Charlotte aux marrons with chocolate flakes and marrons glaces. Dust with powdered sugar and serve with dollops of whipped cream!
  7. Now ready your Charlotte aux marrons.

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