Café Gourmand - Grand Cru Volluto

Café Gourmand - Grand Cru Volluto
Chestnut and blackurrant squares

Icon - Inspiration - Chef Icon - Inspiration - Alcohol
Icon - Time 30 min Icon - Level Medium

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Ingredients

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Materials


Let's make it!

  • Dough115 g of butter105 g icing sugar2 g of salt250 g of fl our80 g of egg yolks Mix butter and sugar
  • Add eggs little by little
  • Add salt and flour
  • Stir to obtain a homogeneous dough
  • Place in square moulds of 60 mmon each side
  • Bake at 170° C
  • Chestnut ganache300 g of cream125 g of chestnut paste125 g of chestnut cream30 g of Valrhona Bahibé Chocolate1,5 of gelatin sheets25 g of rhum Soften gelatin in a large volume of cold water
  • Mix chestnut paste and cream with rhum
  • Boil half of cream, add gelatin and pour on finely chopped Bahibé chocolate
  • Stir and pour the chocolate mix on the chestnuts and rhum
  • Boil again, mix and add the rest of cold cream
  • Set aside for 12 h
  • Whip before using
  • Blackcurrant jam250 g of blackcurrant purée4 g of agaragar Warm blackcurrant purée, add agaragar while whipping
  • Bring to a boil
  • Remove from heat
  • Blend when cold
  • Meringue100 g of egg whites100 g of sugar100 g of icing sugarsilver powder Warm egg whites and sugar at 60° C until sugar is entirely dissolved
  • Beat until it cools down
  • Add icing sugar
  • Shape into small dollops with piping bag
  • Set to dry in a dry room for 12 h
  • Presentationfrozen blackcurrant berries2 candied chestnuts Spread a thin layer of blackcurrant jam on top of the dough, then fill with whipped chestnut ganache
  • Display meringues and ganache drops on a checked pattern
  • Decorate with candied chestnuts and blackcurrant berries

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Volluto 4 Chart - Intensity
Volluto Decaffeinato 4 Chart - Intensity
Volluto 4 Chart - Intensity
Volluto Decaffeinato 4 Chart - Intensity

Café Gourmand - Grand Cru Volluto

  • Icon - Time 30 min
  • Icon - Level Medium

Materials


Recommended Nespresso coffees

Ingredients


Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Alcohol

Let's make it!

  • Dough115 g of butter105 g icing sugar2 g of salt250 g of fl our80 g of egg yolks Mix butter and sugar
  • Add eggs little by little
  • Add salt and flour
  • Stir to obtain a homogeneous dough
  • Place in square moulds of 60 mmon each side
  • Bake at 170° C
  • Chestnut ganache300 g of cream125 g of chestnut paste125 g of chestnut cream30 g of Valrhona Bahibé Chocolate1,5 of gelatin sheets25 g of rhum Soften gelatin in a large volume of cold water
  • Mix chestnut paste and cream with rhum
  • Boil half of cream, add gelatin and pour on finely chopped Bahibé chocolate
  • Stir and pour the chocolate mix on the chestnuts and rhum
  • Boil again, mix and add the rest of cold cream
  • Set aside for 12 h
  • Whip before using
  • Blackcurrant jam250 g of blackcurrant purée4 g of agaragar Warm blackcurrant purée, add agaragar while whipping
  • Bring to a boil
  • Remove from heat
  • Blend when cold
  • Meringue100 g of egg whites100 g of sugar100 g of icing sugarsilver powder Warm egg whites and sugar at 60° C until sugar is entirely dissolved
  • Beat until it cools down
  • Add icing sugar
  • Shape into small dollops with piping bag
  • Set to dry in a dry room for 12 h
  • Presentationfrozen blackcurrant berries2 candied chestnuts Spread a thin layer of blackcurrant jam on top of the dough, then fill with whipped chestnut ganache
  • Display meringues and ganache drops on a checked pattern
  • Decorate with candied chestnuts and blackcurrant berries

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Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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