CHESTNUT TARTLET AND SUDACHI
EGGLESS PASTA SABLÉ
100gr Butter 82% M.G.
50gr Caster Sugar
16gr Cream 35%
140gr Wheat Flour Type 55
1gr Salt
Mix all ingredients. Refrigerate for one hour before using.
Roll out the dough 5 mm thick and place in a pie dish and bake at 160°C.
CANDIED CHESTNUTS
525gr Water
1gr Vanilla pod Tahitensis
133gr Coconut Sugar
410gr Chestnuts
Heat the water to 45°C, and add the vanilla pod and sugar.
Bring to the boil.
Add the chestnuts and cook at 90ºC for about 40 minutes.
Allow to cool and use.
Reserve some for decoration.
CHESTNUT JAM
57gr Liquid Glucose 42 DE
57gr Coconut Sugar
6gr Pectin NH
4gr Lemon Juice
105gr Chestnut
270gr Water
Mix the coconut sugar with the pectin.
In a pan heat the glucose, chestnut and water to 45ºC.
Add the previous mixture little by little and stir vigorously, cook for about 5 minutes.
Mix with turmix and cool to 4ºC.
MOUSSE SUDACHI AND CHESTNUT CONFIT
57gr Sudachi Fruit Puree
58gr Water
1gr Garrofin Starch
28gr Cane Sugar
2gr Gelatin Sheets “Silver
4gr Natur Emul
32gr Coconut Oil
57gr Egg White
29gr Inulin
Heat the puree with the water to 25ºC, add the garrofin gum, the sugar.
Melt the gelatine and add to the previous mixture.
Melt the coconut oil at 35ºC and add the natur emul.
Add to the previous mixture and emulsify with the turmix.
Beat the egg whites for 3 minutes at medium speed. Add the inulin and assemble for another 4 minutes.
When the meringue is well assembled, gradually add the previous preparation at 30ºC at minimum speed.
Finish by folding in the chestnuts.
CHESTNUT CREAM
23gr Cane Sugar
2gr Ice Cream Stabilizer
35gr Egg Yolk
55gr Coconut Oil
60gr Chestnut
221gr Water
2gr Pectin NH
Boil the chestnuts and drain.
Mix the cane sugar with the stabilizer and the pectin.
In a pan heat the water with the boiled chestnuts and the egg yolks to 45ºC.
Add the previous mixture and stir vigorously.
Bake at 85ºC.
Cool to 35ºC and emulsify with the coconut oil.
Place in the mold and freeze.
SUDACHI GLAZE
130gr Liquid Glucose 42 DE
9gr Pectin NH
200gr Sugar (Sucrose)
5gr Ice Cream Stabilizer
100gr Sudachi Fruit Puree
400gr Water
Mix the sugar with the pectin.
In a pan heat the glucose, fruit puree and water to 45°C.
Gradually add the previous mixture and stir vigorously.
Boil for 1 minute.
Cool to 4ºC for 6 hours.
Use at 85ºC in the compressor gun.
CHESTNUT AND SUDACHI TARTLET
1gr Leaves of Gold
Assembly:
Place in the tartlet a little chestnut jam. Then put the sudachi and chestnut mousse.
Refrigerate.
After the cream is frozen, sprinkle with the galceado and place over the mousse.
Decorate with a candied chestnut and finally some gold leaf.
