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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.

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Last modified on: January 25^th 2023

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For 12 people, you will need:

1 1 kg 200 g Clementine Creamy
2 900 g Almond dacquoise
3 chestnut flour
Total weight: 2,100 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 hours 29 min.	2 hours 10 min.	20 min.	14 hours 59 min.

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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 1 kg 200 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 900 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
3,321 Kcal or 13,904 Kj	96 gr	531 gr	225 gr
166 %	37 %	50 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
158 Kcal or 662 Kj	5 gr	25 gr	11 gr
8 %	2 %	2 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
277 Kcal or 1,160 Kj	8 gr	44 gr	19 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 12 people : 16.42 €
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 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: You can check-out other recipes which use it, like for example: Cookies of the Camisards, Chestnut cake, Chestnut and hazelnut biscuits, Corsican tarts, Rolled chestnut and apple brioche, ... All

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