Baisers with chestnut cream and chocolate sauce #francebonappetit
Are you still looking for a nice dessert idea for Christmas, the holidays or your New Year's Eve menu? A recipe that makes right what? In reality, but super easy to prepare is? And is it made with simple, original and good ingredients? Then today I have the ideal recipe for you: Tasty little meringues with a chestnut cream filling and warm chocolate sauce !
3 months #francebonappetit
Is it to believe that my wonderful France trip to Provence with my favorite travel companion Tine from trickytine , Sandy from Confiture de vivre and Simone from S-Küche is almost 3 months ago ?! 3 months in which, as an extension of the journey, I received a very nice package with wonderful French ingredients from the French Ministry of Agriculture. And today the time has come, the last of 3 packages arrived and you read my last recipe for France to the end of the cooperation.
Our recipe ideas so far with French products
In the past few months you have received many great recipe ideas from us. With me there was already a fresh pasta with chestnuts, sage and Roquefort and a tomato tart with half-dried tomatoes and goat cheese. Both vegetarian and delicious ideas from good, original ingredients that can be easily integrated into everyday life. Today, now follows a super-tasty and really uncomplicated inspiration for a great dessert from small meringue, which fits perfectly in autumn and winter. My crowning achievement in the France series.
Tine has you First a Rosa Barbarie duck breast with crispy skin, parsnip tart, poached red wine pear with goat's cheese cream served. Then there was a corn chicken from the oven, stuffed with chestnuts, apple and creamy chestnut sauce. And for the grand finale, a layered dessert in a glass with goat's cream cheese, French butter biscuits, salt caramel and cardamom oranges. Does not that sound stunning?
At Simone, there was first a corn-fed suprême with tarragon cream on black rice. Then she served a guinea fowl breast with chestnuts, baked goat cheese raisin and beetroot sauce. Zou Bisou Bisou - dessert with chocolate cake, crème fraiche, meringue, cassis and a touch of fleur de sel followed. Gorgeous, is not it?
And Sandy has prepared a caramelized squash and chestnut vegetable with crispy guinea fowl, and a chicken in white wine and cream sauce with Roquefort, mushrooms and Camargue rice. Finally, there were Bûchettes de Noël and white chocolate with olive oil, rosemary, almonds and Fleur de Sel.| (contains advertising for the French Ministry of Agriculture) | moeyskitchen.com #baiser #baisers #maronencreme #chocolate #recipe #foodblogger #foodblog "itemprop =" image ">
Good Ingredients from France
I've just plumped my last In addition to the wonderful chestnuts that I still had in the freezer, there was again a huge portion of my package Crème fraîche d'Isigny AOP AOP stands for A ppellation d'Origine Protégée, the EU seal of approval that protects products from certain regions, which are produced with the highest quality and very traditional - for the recipe Of course, you can also use any other crème fraîche, but if you should discover this variety in a delicatessen or in the freshness paradise, in the metro or in the Handelshof, you should definitely get in. You taste the difference!
Other ingredients that are well known and loved are the Valrhona couverture "Noir Caraïbe" with 66% cocoa and the Valrhona cocoa "Poudre de Cacao." Valrhona is known worldwide for its high-quality chocolates and is based in Tain-l'Hermitage, south of Lyon in the Auvergne-Rhône-Alpes region, the raw dark chocolate cocoa comes from "Trinitario" trees from specially selected plantations in the Caribbean.
For my meringues, I used eggs from free-roaming French chickens> Label Rouge Seal sold, a seal of quality first introduced in 1965, originally for poultry from free-range farming, which stands for the highest quality standards and is awarded exclusively to certain products by the French Ministry of Agriculture. These products are also intended to provide consumer safety and are therefore tightly controlled, with strict specifications defining that the poultry must be kept free, what type of food it is given, groups not allowed to be too large and animals slow This gives the label Rouge Siegel one of the strictest seals.
Recipe for small meringues with chestnut cream and chocolate sauce
The recipe for the The little meringue is made up of three different components, each of which can be prepared in a relaxed manner, but they only have to be put together for a short time and can then be brought to the table directly without any stress.This shows once again how it is completely sufficient to make something very special out of high-quality and good ingredients with little effort. You need a food processor or a hand mixer to turn the egg white into meringue. The mass of chestnuts must be pureed - this works best with a blender, a brisk Lotte or a blender. For both the meringue and the chestnut cream, I use a simple piping bag and a large open star spout. If you do not have one, you can simply use a large freezer bag and cut off a corner.
You are certainly familiar with the French classic "Mont Blanc". My version should be a simplified and at the same time extended version. Without the shape of a mountain and with other delicious ingredients such as crème fraîche, chocolate, cocoa, served in small meringues. Enjoy it and have fun trying it out!
Small meringues with chestnut cream and chocolate sauce
A real eye-catcher and yet uncomplicated in the Zub Preparation: Small meringue nests filled with cream of chestnuts, cream and crème fraîche. Served with a creamy chocolate sauce with cocoa and dark chocolate couverture.
- FOR THE BAISERS:
- 5 fresh egg whites (size M)
- 1 pinch of Fleur de Sel
- 175 g of finest sugar
- 1 tablespoon of corn starch 1 tsp white wine vinegar
- FOR THE MARONA CREAM:
- 350 g pre-cooked chestnuts (frozen or vacuumed)
- 200 g of cream
- 100 g of powdered sugar
- 1 tsp of vanilla extract
- 200 g crème fraîche
- FOR THE CHOCOLATE SAUCE:
- 100 g dark chocolate couverture, plus a little more to serve
- 100 ml water
- 2 level EL cocoa powder (baking cocoa)
- 2 heaped tablespoons of powdered sugar
1-2 tablespoons walnut oil (optional)
FOR THE BAISERS:
Beat the egg whites very stiff with salt. Gradually slowly pour in the sugar. Stir for at least 7-8 minutes in the food processor or with the hand mixer until the sugar has largely dissolved and the egg whites shine.To spray on snails, as if you were spraying frosting on a cupcake. Start inside, in a snail shape to the outside splash around and last pull up a small edge, so that a kind of nest is created. Bake on the middle rack for about 60 minutes. The meringues should not take on any color, but be crunchy on the outside and soft on the inside. Keep the oven door closed and allow the meringues to cool for 30 minutes in the oven. Then remove from the oven and allow to cool for another 30 minutes on the plate at room temperature.
FOR THE MARONA CREAM:
Place the chestnuts, cream, powdered sugar and vanilla extract in a sufficiently large saucepan and bring to a boil while stirring constantly. Simmer gently over medium heat for 10-15 minutes until the chestnuts are easily crushed with a wooden spoon and the cream is slightly reduced.
The mix with a blender or in a blender (I've used the Thermomix) to mix a smooth cream. Possibly. add some cream The mass should have the consistency of soft marzipan. If necessary, pass through a sieve (I did not do that). Finally, mix the crème fraîche thoroughly until a smooth cream is formed. Refrigerate until used.
FOR THE CHOCOLATE SAUCE:
Shortly before serving, grate the couverture or cut into fine chips with a knife and set aside.
Put the water, cocoa powder and powdered sugar in a small saucepan, stir well with a whisk and bring to a boil, stirring constantly. Simmer gently for about 1 minute, then remove from heat. Add the couverture and stir with the whisk until it has dissolved. Add a little walnut oil and mix well.
Distribute the chilled meringues on a plate. Fill the chestnut cream into a piping bag with a large star spout. Spray the cream into the meringue nests. Drizzle with the still warm chocolate sauce. In addition, slice a little more couverture with a fine grater and serve the meringues immediately.
The meringues are best tasted fresh. They should be packaged airtight and kept at room temperature, but usually soften fairly quickly. The chestnut cream and the chocolate sauce should be stored in the fridge and also taste great with waffles or pancakes.
That's it, my last recipe from France. I really hope you like it so much and you want to try it.I hope that I have been able to take you with you and bring you closer to the Le goût du vrai , the original and true taste of France. It does not always have to be star cuisine and it does not always require complicated cooking techniques. If you have high-quality and unadulterated ingredients available, you can prepare wonderful everyday dishes.
Many thanks to the French Ministry of Agriculture for the Nice cooperation in the last 3 months, the travel invitation and the sending of fantastic French products under the motto Le goût du vrai ! #FranceBonAppetit
More delicious recipe ideas can also be found on the French Ministry of Agriculture's Instagram channel, French Food and Beverages. And of course there is also a Facebook page of French Food and Beverages.
All my posts for #francebonappetit
Culinary Travelogue Provence and Camargue
Fresh Pasta with chestnuts, pumpkin, sage and Roquefort #francebonappetit
tomato Tarte with half-dried tomatoes and goat's cheese #francebonappetit