Clementines and chestnuts entremet


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.
9,274 4 3.5
Grade this recipe:

Last modified on: January 25th 2023

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
12 hours 29 min.2 hours 10 min.20 min.14 hours 59 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Clementines and chestnuts entremet

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
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
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

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
... and bake for 20 minutes.

Stage 6 - 10 min.
Clementines and chestnuts entremet
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

Assembling the entremet

Place the dacquoise disk in a dish.

Stage 8 - 2 min.
Clementines and chestnuts entremet
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
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 valueProteins CarbohydratesFats
1,107 Kcal or 4,635 Kj32 gr177 gr75 gr
55 %12 %17 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj5 gr25 gr11 gr
8 %2 %2 %2 %
Per person
Energetic valueProteins CarbohydratesFats
277 Kcal or 1,160 Kj8 gr44 gr19 gr
14 %3 %4 %3 %
% 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 €

Change currency:

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 CreamyClementine Creamy: You can get more informations, or check-out other recipes which use it, for example:
Almond dacquoiseAlmond dacquoise: You can get more informations, or check-out other recipes which use it, for example:
Chestnut flourChestnut flour: You can check-out other recipes which use it, like for example: Cookies of the Camisards, Rolled chestnut and apple brioche, Corsican tarts, Chestnut cake, Chestnut and hazelnut biscuits, ... All
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
492K3.8 2 hours 21 min. April 6th 2017
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
205K3.8 4 hours 58 min. February 21th 2011
Like Bounty
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
140K4.6 1 hour 54 min. August 1st 2011
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page