1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Clementines and chestnuts entremet

Name: Clementines and chestnuts entremet
Prep time: 14 h 39 min
Cook time: 20 min
Total time: 14 h 59 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g clementine creamy; 300 g almond dacquoise; Chestnut flour

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.

35 K 3.5/5 (4 reviews)410446

Duration

14 hours 60 min.

Difficulty

Easy

Last modified on: January 25^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 400 g clementine creamy
2 300 g almond dacquoise
3 Chestnut flour
Total weight: 700 grams

Times for this recipe

Preparation

12 hours 30 min.

Resting

2 hours 10 min.

Cooking

20 min.

All in all

14 hours 60 min.

Preparation 12 hours 30 min.

Resting 2 hours 10 min.

Cooking 20 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.

Clementines and chestnuts entremet : Stage 1

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

Clementines and chestnuts entremet : Stage 2

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.

Clementines and chestnuts entremet : Stage 3

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.

Clementines and chestnuts entremet : Stage 4

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.

Clementines and chestnuts entremet : Stage 5

... and bake for 20 minutes.

Stage 6 - ⌛ 10 min.

Clementines and chestnuts entremet : Stage 6

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

Stage 7 - ⌛ 2 min.

Clementines and chestnuts entremet : Stage 7

Assembling the entremet

Place the dacquoise disk in a dish.

Stage 8 - ⌛ 2 min.

Clementines and chestnuts entremet : Stage 8

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

Clementines and chestnuts entremet : Stage 9

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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	28 g RDI=44 %	168 g RDI=64 %	79 g RDI=109 %	798 kcal RDI=40 %	3,343 kJ RDI=40 %
Per person	50 g RDI=77 %	294 g RDI=111 %	139 g RDI=191 %	1,397 kcal RDI=70 %	5,850 kJ RDI=70 %
Whole recipe	200 g RDI=308 %	1,178 g RDI=445 %	557 g RDI=763 %	5,589 kcal RDI=279 %	23,400 kJ RDI=279 %