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Clementines and chestnuts entremet

For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie.

We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.

14K 3.5/5 based on 4 reviews

Last modified on: January 25^th 2023

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For 4 people, you will need:

1 400 g Clementine Creamy
2 300 g Almond dacquoise
3 chestnut flour
Total weight: 700 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 12 hours 29 min.

Resting: 2 hours 10 min.

Cooking: 20 min.

All in all: 14 hours 59 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Clementine cream

Film the bottom of a 22 cm (8.5 inch) circle, folding over the edges, to make a temporary mold.

Stage 2 - 12 hours

Prepare 400 g Clementine Creamy and pour it into the "mold".

Put in the freezer for at least 4 hours, maybe overnight.

Stage 3 - 5 min.

The next day, turn out the frozen creamy disk, enjoy the ease of handling.

Put it back in the freezer to await.

Stage 4 - 15 min.

The chestnut dacquoise cookie

Heat your oven to 180°C (360°F).

Prepare 300 g Almond dacquoise, replacing half the almond powder with chestnut flour.

Pour the dough into the pie circle...

Stage 5 - 20 min.

... and bake for 20 minutes.

Stage 6 - 10 min.

Turn out while still warm (be careful, the dough is very fragile), and let cool on a rack.

Stage 7 - 2 min.

Assembling the entremet

Place the dacquoise disk in a dish.

Stage 8 - 2 min.

Place the creamy disk on top of the dacquoise disk.

Note the advantage of keeping the creamy disk in the freezer, making it very easy to handle.

Stage 9 - 2 hours

Let the creaminess recover in the fridge for at least 2 hours.

Decorate with (for example) 2 leaves and 2 thin slices of clementines.

Your dessert is ready.

Remarks

You can replace the chestnut dacquoise with another cookie of your choice (génoise (genoa sponge), almond dacquoise, "moelleux" cake batter, etc.).

For an even more gourmet dessert, you can puncture the cookie disk with a syrup or alcohol (or a mixture of both) of your choice.

Keeping: 1 day in the refrigerator.

Source: Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,589 Kcal or 23,400 Kj	200 gr	1,178 gr	557 gr
279 %	77 %	111 %	84 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
798 Kcal or 3,341 Kj	29 gr	168 gr	80 gr
40 %	11 %	16 %	12 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
1,397 Kcal or 5,849 Kj	50 gr	295 gr	139 gr
70 %	19 %	28 %	21 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk, Nuts

How much will it cost?

For 4 people : 5.47 €
Per person : 1.37 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Clementine Creamy

You can get more informations, or check-out other recipes which use it, for example:

Almond dacquoise

You can get more informations, or check-out other recipes which use it, for example:

Chestnut flour

Like these other recipes: Chestnut cake, Chestnut and hazelnut biscuits, Rolled chestnut and apple brioche, Corsican tarts, Cookies of the Camisards, ... See them all 5

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