Clementines and chestnuts entremet

A recipe from cooking-ez.com

For 4 people, you will need:

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

Times:

Preparation	Resting	Cooking	Start to finish
12 hours 30 min.	2 hours 10 min.	20 min.	14 hours 60 min.

Step by step recipe

1	Clementine cream Film the bottom of a 22 cm (8.5 inch) circle, folding over the edges, to make a temporary mold.
2	Prepare 400 g Clementine Creamy and pour it into the "mold". Put in the freezer for at least 4 hours, maybe overnight.
3	The next day, turn out the frozen creamy disk, enjoy the ease of handling. Put it back in the freezer to await.
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...
5	... and bake for 20 minutes.
6	Turn out while still warm (be careful, the dough is very fragile), and let cool on a rack.
7	Assembling the entremet Place the dacquoise disk in a dish.
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.
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.

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