The Creations

Plated desserts

PDO Ardèche Chestnut

PDO Ardèche Chestnut and porcini mushroom dessert

Tristan Rousselot

Serves 10

PDO Ardèche Chestnut sponge cake

Egg yolks
Caster sugar
Egg whites
PONTHIER PDO Ardèche Chestnut purée
Plain flour (T55)

306g
211g
259g
105g
43g
76g

Beat the egg whites, sugar and egg yolks until the mixture forms a ribbon. Add the melted chocolate and PONTHIER PDO Ardèche Chestnut purée. Then fold in the sifted flour. Spread 1000g of the mixture onto a 40 x 60cm baking tray. Bake at 170°C for 12 minutes, turning halfway through. Cool on a wire rack and cut into 3.5 x 3.5cm squares. Set aside wrapped in airtight cling film.

Porcini mushroom cream

Cream
Glucose
Invert sugar
Pectin X58 2
Dulcey caramelised white chocolate
Porcini mushrooms

230g
8g
8g
2g
79g
6g

Bring the cream to the boil and add the lightly grilled porcini mushrooms. Leave to infuse for 10 minutes. Strain and add extra cream to compensate for the weight of the cream absorbed by the porcini mushrooms. Add the glucose, invert sugar and pectin. Boil for 2 minutes and pour over the caramelised white chocolate. Mix and use immediately.

CHESTNUT SHORTBREAD

Butter
Icing sugar
Ground almonds
Table salt X58
Whole eggs
Hestnut flour

56g
35g
12g
1g
24g
94g

Mix the softened butter with the sifted icing sugar, ground almonds and salt. Gently beat the mixture using an electric whisk. Gradually add the eggs brought to room temperature, then add the chestnut flour. Scrape the mixture down into the bowl and mix again. Roll out to 4mm between two sheets. Chill for at least 2 hours, then bake at 155°C for 20 minutes. Leave to cool.

CHESTNUT SHORTBREAD

Chestnut shortbread
Feuillantine
Almond praline
Dulcey caramelised white chocolate
Cocoa butter

102g
26g
13g
54g
27g

Grind the chestnut shortbread into a powder and mix with the other powders, then with the melted caramelised white chocolate and melted cocoa butter. Spread the crisp between two 0.8 cm thick rulers, then cool and cut into 3.5 x 3.5 cm squares. Set aside in the refrigerator.

PORCINI MUSHROOM CARAMEL

Caster sugar
Water
Porcini mushrooms

143g
48g
10g

Lightly grill the porcini mushrooms so that they are slightly pre-cooked. Infuse the grilled porcini mushrooms in the water overnight. Filter and collect the porcini water. Caramelise the sugar in a saucepan until it turns brown, then lower the cooking temperature by adding the hot porcini water. Cool overnight and then put the mixture in a piping bag.

PDO ARDÈCHE CHESTNUT MOUSSE

Single cream
Vanilla beans
Chestnut cream (crème de marrons)
Gelatin mass
Chestnut paste
PONTHIER PDO Ardèche Chestnut purée

185g
2g
82g
11g
41g
123g

Whip the cream and scraped vanilla using an electric whisk. Heat the chestnut cream and add the melted gelatine mass. Add the chestnut paste and the PONTHIER PDO Ardèche Chestnut purée. Mix to a smooth texture. Fold in the silky whipped cream. Use immediately.

PDO ARDÈCHE CHESTNUT GLAZE

PONTHIER PDO Ardèche Chestnut purée
Caster sugar 1
Glucose
Water
Caster sugar 2
Pectine NH

719g
177g
116g
77g
11g
11g

Heat the PONTHIER PDO Ardèche Chestnut purée with the water, caster sugar 1 and glucose. At 40°C, add the pectin NH and caster sugar 2 mixture. Bring to the boil and cook for 1 minute. Mix and cool. Reheat the glaze and use at 45°C.

PDO ARDÈCHE CHESTNUT SORBET

Water
Atomised glucose
Trimoline (invert sugar)
Caster sugar
Stabiliser
Vergeoise sugar
PONTHIER PDO Ardèche Chestnut purée

143g
13g
16g
16g
0.4g
16g
238g

Heat the water and Trimoline to 60°C. Then add the atomised glucose, sugar, vergeoise sugar and stabiliser. Pasteurise at 85°C. Pour over the PONTHIER PDO Ardèche Chestnut purée. Blend and strain. Leave to mature. Blend and strain again. Chill and churn in an ice cream maker and use.

CIGARETTE TUILE CRISP

Icing sugar
Unsalted butter
Egg whites
Chestnut flour
Rice flour

42g
42g
42g
29g
13g

Cream the softened butter with the sifted icing sugar. Add the egg whites at room temperature. Then add the rice and chestnut flours. Mix until incorporated, do not overmix. Leave to cool overnight. Spread onto a leaf pattern silicone sheet and bake for 7 to 8 minutes at 170°C. Remove from the oven and immediately place the leaves on a log mould to give a curved shape. Leave to cool. Store in a dry place away from moisture.

PDO ARDÈCHE CHESTNUT VERMICELLI

PONTHIER PDO Ardèche Chestnut purée
Chestnut cream (crème de marrons)
Chestnut paste
Table salt
Unsalted butter

81g
161g
161g
1g
40g

Blend all the ingredients together and the softened butter in a food processor or a Thermomix. Put the mixture in a piping bag fitted with a «nest’ nozzle and make strips of vermicelli. Freeze and cut into 5cm diameter discs. Store in the refrigerator.

ASSEMBLING THE DESSERT

Pour 25g of the porcini mushroom cream into a 3.5cm square silicone mould. Then place the square of chestnut sponge cake and pour a drop of porcini mushroom cream on top to stick the square of chestnut crisp. Freeze and remove from the mould. Pipe 35g of freshly prepared chestnut mousse into a 5.5cm square silicone mould and plunge the frozen filling (chestnut crisp on top) into the mousse. Smooth the surface evenly, freeze then remove from the mould. On a wire rack, glaze the dessert with the chestnut glaze. Remove the excess glaze from the base.

FINISHING TOUCHES

Edible red oxalis
Vanilla powder

SQ
SQ

Place the dessert on a round white plate next to the chestnut vermicelli disc and leave to defrost. Place 3 chestnut leaf tuile crisps on the dessert. Decorate the chestnut vermicelli disc with 3 edible red oxalis. Sprinkle very lightly with vanilla powder and finish with a dot of porcini mushroom caramel. Serve with the PDO Ardèche Chestnut sorbet.