Gateau aux marrons recipe
- Cuisine: French
- Serves 8-10
200 g purée de marrons (chestnut purée)
350 g crème pâtissière
300 ml whipped cream
1 plain sponge, about 18 cm diameter (or a chocolate sponge)
Rum Syrup (Can be made in advance)
120 ml water
120 g caster sugar
40 ml rum
80 ml cream
3 tbsp Rum Syrup
200 g dark cooking chocolate, cut into small pieces
Make the syrup by placing the water and sugar in a saucepan. Bring to a simmer and cook for 5 minutes. Add rum, allow to cool, then refrigerate.
Beat chestnut purée and crème pâtissière until combined. Fold in whipped cream.
Cut sponge into 3 equal layers. (Sébastien used a cake ring to mould his cake. If you don’t have one, don’t worry. Your cake may not look as neat but it will taste just as good!)
If you have a ring, trim the sponge layers so they fit in the ring.
Place the ring on a cake rack and place a sponge layer in the base. Brush with a little rum syrup. Spoon half the chestnut cream on top and flatten. Top with another layer of sponge and brush with a little syrup. Spoon remaining chestnut cream on top.
Brush one side of the remaining sponge layer with syrup and place that side on top of the cream. Place cake in freezer for 30 minutes to set.
To prepare the icing bring the cream and 3 tbsp rum syrup to the boil in a saucepan. Stir in chocolate pieces until melted. Remove from heat to cool it a little and stir from time to time to keep it smooth.
Carefully unmould the cake and, using a flat spatula, glaze with chocolate icing. Place in refrigerator to allow the icing to set.
Sébastien decorated his cake with glace chestnuts, chocolate curls and gold leaves.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
To de-beard a mussel grab the beard (the byssal threads that connect the mussel to the rocks in the sea) with your fingers, and pull them out, tugging toward the hinged point of the shell.
A French veined cheese made from ewe's milk. It is matured in ancient caves in the Aveyron region and takes three months to ripen. The result is a semi-soft crumbly cheese with blue-green veins.