Blackcurrant Mont-Blanc

Recipe for Fifteen items

Recipe idea

Jean-Sébastien CLAPIE

TRUNK (HOTEL) Tokyo

Ingredients

Sicoly

No added sugar frozen blackcurrant purée - France

For the sweet dough :

ingredients :

150 g Butter
95 g Icing sugar
30 g Almond powder
60 g Whole eggs at room temperature
2 g Vanilla powder
0.5 g Fine salt
250 g Chestnut flour

process :

In a mixer, using the leaf, mix the sofetened butter with icing sugar. Add the almond powder and the eggs little by little. Finish by adding the vanilla powder, salt and sieved flour. Mix together without working the dough too much.

Leave to rest in the fridge for two hours. Take out the dough and roll it to a thickness of 3 mm.

Line up the dough into 8 cm Ring Mont-Blanc moulds and place in the fridge for 15 minutes. Pre-bake them at 160°C for only 10 minutes.

Leave to rest on a grid at room temperature.

For the chestnut cake :

Fifteen grams / tart

ingredients :

260 g Caster sugar
270 g Softened butter
360 g Sieved flour
10 g Baking powder
140 g Whole milk
100 g Eggs
30 g Egg whites
400 g Chestnut cream IMBERT®

process :

Mix together the softened butter and sugar. Add the eggs little by little and then the egg whites. Emulsify. Add the flour and baking powder sieved together. Gently add the milk when at room temperature. Finally fold in the chestnut cream until smooth and homogeneous.

Leave to rest overnight in the fridge.

The day after, pipe the chestnut cake mixture inside the pre-baked tartlet rings and sprinkle some chopped chestnuts on top. Bake at 160°C for 15 minutes.

When cooked, soak in brandy and leave to cool down on a grid.

For the blackcurrant insert :

ingredients :

300 g 7% sweetened chantilly
100 g Mascarpone
100 g Sicoly® blackcurrant purée

process :

Whip the cream to a chantilly. Fold in delicately the mascarpone and finish by adding the SICOLY® blackcurrant purée.

Pipe into SF006 half-sphere moulds.

Freeze.

For the chestnut cream :

ingredients :

60 g Chestnut paste IMBERT®
60 g Chestnut cream IMBERT®
6 g brandy
126 g 7% sweetened chantilly

process :

Mix together the chestnut paste and chestnut cream and sieve. Add the brandy and mix. Fold in delicately the chantilly cream to the previous mixture.

Place into a pipping bag with a Mont-Blanc nozzle.

Pipe some 25 g on top of the blackcurrant insert.

Assembly and finishes :

Unmould the blackcurrant insert and place on top of the baked tart rings. Pipe the chestnut cream on top.

Decorate with a glazed blackberry (or other black fruits) and a chocolate feather.