Chestnut is the typical fruit of the cold days, and I love to eat it whatever the shape is (grilled, crystallized, in a Mont-Blanc or a tart…).

So when I found the recipe of the amazing chef Nicolas Bernardé, I ran to the supermarket to buy the chestnut flour! But I just used the cake batter recipe, and let my creativity do the rest. I chose to associate it with blackcurrant to bring some freshness.

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This cake is made of:

  • chestnut cake batter soaked with vanilla syrup
  • blackcurrant ganache
  • blackcurrant confit
  • chestnut vermicelli

Chestnut cake batter

This batter can be prepared in advance and frozen. When needed, you can just bake it directly without defreezing it. It can also be frozen once cooked, but for a few days only, otherwise the taste will be altered.

Print Recipe
Prep Time 15 mins
Cook Time 45 mins
Resting Time 0 mins
Total Time 1 hr
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 252 kcal

Equipment

  • Scale
  • Loaf pan (approx. 16cmx8cmx6cm)
  • Food processor equipped with the S-blade
  • Saucepan
  • Sifter
  • Basting brush

Ingredients
  

  • 110 g Clarified butter Can be prepared using 160 to 180g of butter
  • 1.5 g Table salt One big pinch, better to use a precision scale
  • 50 g Chestnut flour
  • 105 g White flour Type 45
  • 7 g Baking powder
  • 15 g Chestnut paste Optional
  • 100 g White sugar
  • 10 g Trimoline Or Acacia honey
  • 1 piece Vanilla pod
  • 125 g Eggs 2 to 3 eggs

Instructions
 

  • Grease the loaf pan with little melted butter (use the brush). Flour the pan and remove the excess flour.
  • Preheat the oven at 150°C.
  • Prepare the clarified butter (if not available)* otherwise just melt it (around 50°C). Add the salt.
  • Sieve the chestnut flour, white flour and the baking powder TOGETHER.
  • Place the sieved powders in the bowl of the food processor equipped with the blade. Add the chestnut paste (optional), sugar, trimoline or honey and vanilla seeds (already scraped from the pod). Mix at slow speed.
  • Add the eggs one by one and mix in between.
  • Add the melted warm butter little by little (in 4 to 5 times). Mix at slow speed each step for a minute to create a nice and smooth emulsion.
  • Add chopped chestnuts.
  • Pour into the loaf pan and bake for 45 minutes (check the doneness with a toothpick it has to come out clean).

Notes

Please refer to the Montage section below.
Please refer to Essentials page.
Keyword Batter, Chestnut

Vanilla syrup

This is optional, to make the cake even more moist than it is.

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Resting Time 0 mins
Total Time 10 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal

Equipment

  • Scale
  • Saucepan

Ingredients
  

  • 50 g White sugar
  • 150 g Mineral water
  • 1 piece Vanilla pod

Instructions
 

  • Scrape the vanilla seeds from the pod. Mix all the ingredients in a saucepan and bring to boil.

Notes

Please refer to the Montage section below.
Keyword Syrup, Vanilla

Blackcurrant ganache

In order to get the perfect creamy texture, it is important to add the puree little by little. Actually, we need to make an emulsion, i.e. mix two liquids that do not combine naturally (the water of the puree and the oil/fat of the chocolate). If not emulsified properly, the ganache will leave a sensation of fat on the palate.  

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 3 hrs
Total Time 3 hrs 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Cling wrap

Ingredients
  

  • 50 g White chocolate Opalys 33% of Valrhona
  • 40 g Blackcurrant puree

Instructions
 

  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Bring the blackcurrant puree to boil.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • Cover with cling wrap directly on the surface and let it set in the refrigerator for 30 minutes .

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
Keyword Blackcurrant, Chocolate, Ganache

Blackcurrant confit

This confit is really easy to prepare, but its taste depends on the quality of the fruit puree. You can get it from shops selling bakery ingredients, either frozen or just pasteurized. I prefer the latter as I pour it into ice cube trays and freeze it, it’s more convenient to use than the big block of frozen puree.

Print Recipe
Prep Time 5 mins
Cook Time 1 min
Resting Time 1 hr
Total Time 1 hr 6 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Mixing bowl
  • Cling wrap

Ingredients
  

  • 50 g Blakcurrant puree
  • 18 g White sugar
  • 1.5 g Pectin NH
  • 3 g Lemon juice

Instructions
 

  • Heat the blackcurrant puree in the saucepan.
  • Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
  • Bring to boil and continue cooking for 1 minutes and stir from time to time.
  • Add the lemon juice.
  • Pour into a bowl, cover with a cling wrap and let it set in the refrigerator for at least 1 hour.

Notes

Please refer to the Montage section below.
* Please refer to the Tips page.
Keyword Blackcurrant, Confit

Chestnut vermicelli

This mixture can be prepared in advance and stored in the refrigerator of frozen. You can add little rhum.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Hand blender
  • Piping bag
  • Vermicelli tip

Ingredients
  

  • 120 g Chestnut puree Unsweetened
  • 40 g Chestnut cream
  • 1/2 piece Vanilla pod
  • 30 g Whipping cream 35% milk fat

Instructions
 

  • Scrape the vanilla seeds from the pod by splitting it using a (sharp) knife.
  • Place all the ingredients in the bowl and mix with the hand blender until getting a smooth cream.
  • Pour the cream in the piping bag.

Notes

Please refer to the Montage section below.
* Please refer to the Ingredients page.
** Please refer to the Essentials page.
 
Keyword Chestnut

Montage

As soon as the cake is done, place it on a cooling rack. Punch it generously with the syrup using a basting brush. Let it cool. 

Once the cake properly cooled, hollow it in the middle using an apple corer or any similar ustensil. To facilitate this task, you can place the cake in the freezer for 30 minutes before this step. Crumble the cake scraps.  

Fill the cake with blackcurrant ganache (already set).

Cover the sides with the blackcurrant confit and then with the cake crumbs (I had some streusel leftovers that I mixed with the crumbs, it added a nice crunchy texture to the cake).  You can insert a toothpick on the top of the cake and use it to slightly incline it and spread the crumbs evenly. 

Use a piping bag equipped with a vermicelli piping tip (or any of your choice) and decorate the cake with chestnut cream. 

Decorate it with crystallized chestnuts (if available) and fresh blueberries. 

Bon appétit!