This French recipe piles chestnut puree on the top of meringues and it is carried out with whipped cream for any wealthy classic dessert .
- 4 egg-whites. 70 degrees
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 cup less 1 Tablespoon sugar
- 3/4 teaspoon vanilla
- 3 pounds fresh chestnuts a treadmill (1 pound 15 ounce) can chestnut puree
- 1 vanilla bean (if using fresh chestnuts)
- 3/4 cup water
- 1/3 cup sugar
- 1-1/2 cup whipping cream
- one to two Tablespoons sugar
- 1 teaspoon vanilla
- 1 egg white-colored, 70 degrees
- 2 squares semisweet chocolate, grated
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Preheat oven to 250 levels F. Grease a baking sheet. sprinkle with flour, and mark one 9-inch circle or ten 3-1/2" circles (this might require several baking sheet).
In large bowl, beat egg-whites with salt until foamy. Add cream of tartar and beat until soft peaks form. Beat by 50 percent tablespoons sugar until mixture holds lengthy, stiff peaks when beater is lifted. Fold in remaining sugar and vanilla .
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Devote pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet. Bake one hour or until meringue is firm to touch. If meringues brown during baking, reduce heat. Transfer meringues to rack and let awesome.
Peel chestnuts using small, sharp knife and departing inner skin.
Preheat oven to 375 levels F.
Place chestnuts in shallow heatproof dish and bake ten to fifteen minutes, or until skin dries and peels off easily. Rub nuts in rough cloth to get rid of skins. Place peeled nuts in saucepan with vanilla bean and water to pay for and produce to some boil over high temperature. Reduce heat, cover and simmer 25 to half an hour, or until very tender. Remove vanilla bean (it might be washed and reused.) Drain chestnuts, then subjected to food mill or sieve, or perhaps in mixer. and puree.
Briefly boil together 3/4 cup water and sugar to create thin sugar syrup, then put aside to awesome. When awesome, beat enough syrup into chestnut puree to really make it thin enough to pipe through pastry bag but nonetheless thick enough to carry its shape.
If using canned puree, sweeten to taste, ensuring it's thin enough to become piped. Fit pastry bag with 1/8-inch plain tube and fill with puree.
Beat cream until stiff, adding sugar to taste and vanilla. Beat egg white-colored in separate bowl until stiff peaks form, then fold into cream. Place cream mixture into pastry bag fitted with star tip. Arrange meringues on serving platter and pipe chestnut puree in bird's nest shape around fringe of meringue. Pipe cream mixture in center, piling it high. Sprinkle grated chocolate over whipped cream and chill until serving time.
Yield: 10 servings
Recipe Source: Better of Bon Appetit (Knapp Press)
Reprinted with permission.