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.
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 25th 2023
Keywords for this recipe:For 4 people, you will need:
- 1
400 g Clementine Creamy - 2
300 g Almond dacquoise - 3
chestnut flour - Total weight: 700 grams
Change measures:
Times for this recipe
Preparation: 12 hours 29 min.
Resting: 2 hours 10 min.
Cooking: 20 min.
All in all: 14 hours 59 min.
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.
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.
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.
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.
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.
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 80 % | 1,180 110 % | 560 80 % | 5,590 280 % | 23,400 280 % |
| Per 100 g | 30 10 % | 170 20 % | 80 10 % | 800 40 % | 3,340 40 % |
| Per person | 50 20 % | 290 30 % | 140 20 % | 1,400 70 % | 5,850 70 % |
How much will it cost?
- For 4 people : 5.47 €
- Per person : 1.37 €
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, Rolled chestnut and apple brioche, Chestnut and hazelnut biscuits, Cookies of the Camisards, Corsican tarts, ... See them all 5
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