Vacherin with chestnut cream - Vacherin with chestnut cream - Healthy and gourmet meal idea

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!
Prep Time25 mins
Cook Time40 mins
Total Time40 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Desserts, Great classics, Rhone-Alpes
Servings: 6
Calories: 180kcal


  • 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 60ÂșC (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.

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