Vacherin with chestnut cream
This Vacherin recipe with cream of chestnuts was made by Florent Branchu for the house of Chantilly. A perfect party dessert to delight all your guests!
- 3 Egg white
- 120 g Icing sugar
- 50 cl Whole fresh cream 35%
- 40 g Sugar
- 150 g Chestnut cream
- Chestnuts marzipan
- For French Meringue: Whisk the whites lightly with a blender or whisk and add the sugar and stir until the sugar is dissolved in the whites.
- Fill a pocket with a 0.5 cm diameter round socket with the meringue. Squeeze the end of the pocket to expel the air from the meringue. This will help you with the training.
- Take a large sheet of baking paper and put on a cake tin. Mark the outline of your mold with a pencil. Perpendicular to both lengths, form meringue boudoirs straight from the height of the mold. Finish with small spikes.
- Also layer 6 meringue lines the length of the mold. You will add some pieces to the cream during the editing. Let your meringues bake in the oven at 60ºC (theory 2) for 4 to 5 hours depending on your oven. They must be crunchy on the outside and soft on the inside. Book at room temperature.
- For the cream: Beat the cream and sugar with a whisk or a low speed mixer. Reserve the whipped cream in the fridge.
- Break the 6 lines of meringues into pieces.
- Fill the bottom of your cake mold with whipped cream then add pieces of meringue, repeat the operation until 2/3 of the mold.
- Garnish the edges of the mold with whipped cream. Fill the center with chestnut cream and cover with whipped cream. Add meringue pieces on it, squeezing lightly.
- Store the vacherin for 4 hours in the freezer then return to a dish. To unmold without difficulty, you can soak the mold in a warm water. Place the meringue boudoirs on the sides, the tip down, Decorate the top with volutes of whipped cream, chestnut cream and chilled chestnut chips.