Chestnut coffee-orange cream

Category: Confectionery
Kitchen: french
Chestnut coffee-orange cream

Ingredients

Chestnuts 300 g
Milk 150 ml
Egg 2 pcs
Sugar 100 g
Vanilla
bitter chocolate 100 g
Coffee liqueur 3 tbsp. l.
Cream (not less than 35%) 200 ml
Liqueur Cointreau taste
Kumquat 9 pcs

Cooking method

  • The competition will end, but the recipe will remain. Therefore, I want to continue the Russian-Japanese theme that was born on the forum and devote this recipe to fan-sensei Gasha.
  • *************************************************
  • End of autumn days.
  • Already spreads his arms
  • Chestnut shell.
  • So, the first and second lunch breaks at the famous gourmet detective Nero Wolfe - light vitamin Madrilene and aromatic tender salmon mousse - you have already appreciated, and the third change - Chestnut cream with "intoxicated" figs - just teased your taste buds and you are ready to continue ... So, check out this version of Chestnut Cream too.
  • A similar dessert dish, Crème de marrons, is well known in classic French cuisine.
  • And variations are possible for every taste and momentary preferences.
  • I.
  • Rub the chocolate.
  • II.
  • Prepare the chestnuts: on the flat side of each, make cross-shaped cuts with a sharp knife, place the chestnuts on a baking sheet and place in an oven preheated to 230 C for 5-10 minutes until the shell begins to open. Cool to a hand-friendly temperature and peel off the shell and thin skin on the nucleoli.
  • III.
  • Custard: beat eggs with sugar, gradually pour in milk and, with constant stirring, cook until thickened in a water bath (I use a milk cooker for this). Add vanilla at the end.
  • IV.
  • In a kitchen processor (blender), grind the chestnuts in mashed potatoes, gradually adding hot custard egg and milk cream in the process until you are pleasantly thick. Here you need to consider only one thing: the cream should not turn out to be liquid, so that you do not have to eat sweet chestnut soup)))
  • V.
  • ¾ grated chocolate, add to the still hot cream and stir until dissolved.
  • Pour in the coffee liqueur, stir and cool slightly so that the cream thickens a little and it is more convenient to lay it out on the bowls.
  • If you don't have coffee liqueur, you can replace it with very strong coffee and cognac-rum.
  • Vi.
  • Whip the cream (if you like sweets, then with sugar), add Cointreau orange liqueur.
  • It is the orange that will deepen the citrus note of the kumquats. It is not for nothing that the cream is called coffee-orange. If you combine too many flavors and aromas, you get not a song, but a chaotic screaming ... IMHO
  • Vii.
  • Spread the chestnut-coffee cream and cream in layers on the bowls, and put thin circles of kumquat on each chestnut layer. Decorate the top layer as desired, sprinkle with the remaining grated chocolate.
  • I use disposable pastry bags for more beautiful and even layering))); and I took 1 piece of kumquats for each layer
  • Chestnut coffee-orange cream
  • Bon Appetit!
  • Cointreau (Cointreau) - French 40% clear liquor, high quality grape brandy infused with the zest of Spanish and Brazilian oranges and Haitian oranges, double distilled, sweetened.
  • The name was given to the liqueur by its inventors, pastry chefs Edouard-Jean and Adolphe Cointreau.
  • Some connoisseurs claim that its true qualities are manifested only in contact with ice, when oe changes its crystalline transparency to opal color, acquires a new taste full of freshness, and enhances the aroma with notes of mint, citron, eucalyptus, nutmeg and cardamom.
  • Others prefer the “fiery version”, when the liqueur is served in a glass placed in a small wooden clog, set on fire for a few seconds, covered with a snow-white napkin - now you can fully enjoy the aroma of the warmed drink, amplified tenfold ...
  • Kumquat, or kinkan - the fruit of an evergreen tree or shrub of the Rutaceae family, widespread in East Asia - China, Japan, Malacca. Today it is cultivated in many tropical countries.
  • Usually yellow-orange small, oval fruits of kumquat, 3 cm in diameter, have a smooth, very fragrant, sweet edible peel and sour, slightly sweet, rather indistinct taste and texture, pulp. Used for salads, jams, candied fruits ...

The dish is designed for

3 servings

Note

I think Fritz Brenner, the personal chef of the gourmet detective, has more creative freedom with desserts than with main dishes - just remember "The Doorbell":

“… Wolfe and Fritz stood at the table and argued about how many juniper berries should be put in the marinade for venison chops.
Wolf: Very good ... I said three berries, but do as you like. If you put five, I won't even try - I will understand everything by the smell. Four - wherever it went ... "

And I hope that this version of the chestnut dessert Fritz would not criticize to smithereens

The quote is still the same as in Chestnut Cream with "Hop Figs":

Death of a Doxy (1966), Rex Stout

“… All Sunday I met with Julia only once, during a dinner that was strikingly different from all other meals in my memory. As a rule, only Wolfe speaks at dinner, occasionally allowing someone to insert a word or two. This time, from the bush of Neptune to chestnuts with whipped cream, Wolfe not only allowed the guest to talk, but encouraged her in every possible way ... "

And as a reminder of a gourmet dinner with Nero Wolfe (with active links):

Menu for today
1.
Madrilene with beet juice and red caviar
2.
Salmon mousse, summer salad
3.
Chestnut cream with hoppy figs
or
Coffee-orange chestnut cream
Gasha
Irish, well, be stunned! And beautiful, and informative, and exciting !!! In general, I'll go slap you a plus sign from Sensei !!! Nobody has dedicated anything to me yet !!!
Twist
Irisha! Struck down on the spot. Just super !!! And delicious, and beautiful, and everything is thought out to the smallest detail !!! Taking off my hat.
natapit
Irina, would be very clever! delicious, beautiful and sooooo gourmet !!!
Lana
Nagira
Irinka, I stand before you like a squeezed lemon: all emotions, words ended there ... after the letter L ......, after reading the previous recipes ...
You are super! What nuggets-talents our land gives birth to! .. How happy I am that I am on the same site with you!
Recipes are one better than the other How informative and interesting everything is presented ... Decorated ...
And with that, the whole menu ...
For a century I have to go as apprentices with you! .. And be proud of the Teacher! ..
I vote with both hands for your recipes, Irinka!

🔗
Nagira
Gasha, Twist, natapit, lana7386, girls, thank you all HUGE for the kind words !!!

lana7386
Svetlanka, can you imagine how I stand now? !!!
So many heartfelt words in all 4 posts, no - in 5 (in the leaven still) it is written that I am stupid - how to answer everyone at once ... I want to hug and kiss you all
Thank you, dear, for your "" Voice "and enchanting koloboks, but I just giggled on that site, but I don't know how to insert it here ...

Gasha-Galinka, it's very nice to do something nice, I'm really glad - if at least a minute in your life was with a smile thanks to this recipe

Quote: Twist

Irisha! Struck down on the spot ...

I didn't want to ... But seriously - thank you, Marishechka, for such an assessment!

natapit
Natasha, thank you for taking the time not only to read, but also to review! As far as I understand, you are a very busy person
dopleta
OH, Nagira! Well, simply: "AH!" - that's all. It's not just delicious and beautiful ... It's ... it's ... it's not just a piece of culinary art ... It's some kind of new weapon! But it kills so nicely! Thank you!
Vitalinka
Needless to say, the drooling is over!
natapit
FROM ALL MY HEART I CONGRATULATE ON THE VICTORY !!!!
Nagira
Thank you Natasha for your congratulations! I just saw
kristina1
Nagira, Irina, I bookmark everything !!!!!

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