"Discover how to cook this dessert recipe. Sweet dessert recipe for free. Delicious healthy recipe. Dessert recipe, cooking tips and food recipe. Easy and quick dessert recipe!"
Recipe by: oumoul
Rate this recipe (5 votes)
404 people have saved this recipe
See below ingredients and instructions of the recipe
4 lb Chestnuts OR 3 tb Calvados OR
2 lb Chestnuts, canned, whole, 3 tb Applejack OR
-- unsweetened, drained OR 3 tb Cognac
4 c Chestnuts, pureed, canned, 1/2 ts Vanilla
-- unsweetened 8 oz Chocolate, semi-sweet,
1/4 c Sugar, superfine -- melted, cooled,
1/2 c Butter, unsalted, melted -- (preferably Maillard)
---------------------------------GARNISHES---------------------------------
1 c Cream, whipping 1 oz Chocolate, semi-sweet,
1 ts Sugar -- melted, cooled
1/2 ts Vanilla 1 tb Cocoa, unsweetened
Candied violets
If you are using fresh chestnuts, cut an X on the flat side of
each chestnut. Place the chestnuts in a saucepan, cover with cold
water and bring to boil.
Cover and boil gently until tender, about 15 minutes.
Remove the pan from the heat and let it stand for 15 minutes.
Shell the chestnuts, removing both the hard outer shell and the
inner brown skin.
If you're using canned chestnuts, simply drain.
Reserve 3 whole chestnuts for garnish.
Puree chestnuts in a processor until very smooth.
Add 3/4 cup of very finely powdered sugar, butter, Calvados and
1/2 teaspoon vanilla. Puree again until very smooth and fluffy.
Add 8 ounces of melted chocolate and puree until very smooth.
Line a 4 cup round log-shaped mold or loaf pan with plastic wrap,
pressing it down until smooth.
Pour in the chestnut-chocolate mixture and tamp the mold to
eliminate any air bubbles. Smooth over the surface, and cover with
plastic wrap.
Refrigerate overnight.
To Garnish:
===========
Unmold log on serving plate, and carefully remove the plastic
wrap.
Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of
vanilla until stiff.
Spread the cream evenly over all sides of the log, forming a
barklike ridge here and there with a spatula or decorating comb.
Drizzle thin lines of chocolate down the length of the log, using
a paper pastry cone or fork.
Roll the 3 reserved chestnuts in cocoa and arrange on the log
lengthwise. Garnish with candied violets and refrigerate until
serving.
This log may be refrigerated for up to one week.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!
Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!
Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.