Le Carpeaux de Valenciennes

This is a favourite local dessert from the French city, Valenciennes, named after local artist Jean Baptiste Carpeaux. Le Carpeaux Valenciennes is a mouth-watering creation of meringue, nuts and cream that is as impressive as the works of the artist.

Credit: Mark Roper

• makes

  1

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 6 egg whites
• 180 g icing sugar
• 80 g almond meal
• 80 g hazelnut meal
• 25 g cornflour
• Toasted flaked almonds, to decorate

For the chestnut cream

• 200 g chestnut paste
• 150 g thickened cream, divided
• 200 g caramelised chestnuts, roughly chopped

For the fondant

• 20 g glucose
• 150 g fondant (see Note)
• 30 ml espresso coffee

Chilling time: 2 hours

Instructions

1. Preheat the oven to 150°C.
2. To make the dacquoise, draw two 20 cm circles on baking paper to use as a guide for piping the sponge. Place the egg whites into the bowl of a stand mixer with the whisk attachment fitted. Whip the egg whites until soft peaks form. With the mixer running, gradually add the icing sugar, beating until the mixture forms stiff peaks. Gently fold in the nut meals and cornflour. Transfer the batter to a piping bag. Place the baking paper guides onto two baking trays and carefully pipe 20 cm circles, using a round, circular motion to pipe, filling each ring evenly. Bake the meringues for 30 minutes, or until crisp on the outside. Remove from the oven and allow to cool completely.
3. To make the chestnut cream, in the cleaned bowl of the stand mixer with the whisk attachment fitted, beat the chestnut paste with 50 g thickened cream. Mix well to combine, then transfer to a medium bowl. Whip the remaining cream in the stand mixer to firm peaks, then gently fold into the prepared chestnut cream.
4. Once the dacquoise layers have completely cooled, spread one-third of the chestnut cream over the first dacquoise layer. Sprinkle with the caramelised chestnuts (reserve a little to garnish).
5. Place the second layer of dacquoise on top and spread the remaining chestnut cream over the top and sides of the cake, smoothing it as much as possible, then refrigerate for 2 hours to allow the cream to set.
6. While the cream sets, heat the fondant, glucose and espresso in a small saucepan over medium heat, stirring until smooth. Remove from the heat and allow to cool. Once the cream has set on the cake, pour the melted fondant over the cake, spreading it over the sides and edges evenly. Sprinkle the cake with the remaining caramelised chestnuts and press the toasted flaked almonds on the sides of the cake.

Note

This fondant ingredient refers to a type of thick pourable icing often used to ice pastries or fill chocolates, rather than the rolled fondant typically used on wedding, or tiered cakes. It can be found online, and is often sold as ‘fondant creme'.

Watch how to make this recipe on Episode 3 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.