Contemporary Chestnut Mont-Blanc
Daniel: My French Cuisine, Daniel Boulud & Sylvie Bigar with essays by Bill Buford - December 30th, 2013
This recipe has been adapted from Daniel: My French Cuisine by Daniel Boulud & Sylvie Bigar with essays by Bill Buford―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.
Serves 6 (requires advance preparation)
- 3/4 cup plus 2 1/2 Tbsps. sugar
- 1/2 cup flour
- 1/2 cup chestnut flour
- 3/4 Tbsp. baking soda
- 1/3 tsp. salt
- 1 egg
- 5 1/2 Tbsps. clarified butter, melted
- 1/2 cup chestnut puree
- 10 candied chestnuts, drained and finely chopped
Heat oven to 350°F. Line 9” by 13” rimmed baking sheet with a Silpat or parchment paper; spray with nonstick cooking spray.
Sift sugar, flours, baking soda, and salt into bowl of electric mixer fitted with paddle attachment; on medium speed, add egg and stream in melted butter; mix until well combined; add chestnut puree; add candied chestnuts; mix to incorporate well.
Spread batter evenly over baking sheet; bake 10 minutes, or until golden brown; cool at room temperature, then chill in refrigerator.
With ring cutter, cut at least 6 circles slightly smaller than the circumference of 6 individual dome molds; reserve.
- 3 Tbsps. plus 1 tsp. sugar
- 1 tsp. apple pectin
- 1 cup fresh mandarin orange juice
- 1 Tbsp. glucose syrup
In small bowl, mix sugar with pectin.
In small saucepan, bring mandarin juice and glucose to simmer; add sugar mixture; simmer 2 minutes, while whisking; remove from heat; pour into at least 6 small Flexipan dome molds; freeze.
- 3 Tbsps. plus 1 tsp. sugar
- 4 lg. egg yolks
- 3/4 cup milk
- 1 Tahitian vanilla bean, halved and seeds scraped
- 4 sheets gelatin, bloomed in cold water
- 3/4 cup heavy cream, whipped to medium peak
Note: Mandarin jam domes must be frozen solid before preparing bavarois.
In medium heatproof bowl, whip sugar and yolks to combine.
In small saucepan, combine milk, vanilla seeds, and vanilla pod; bring to simmer; temper into egg yolk mixture; return yolk mixture to saucepan; cook, while whisking, until mixture reaches 185°F; remove from heat; mix in gelatin to dissolve; strain through chinois into medium bowl; cool to room temperature; fold in whipped cream until no streaks remain.
Scoop bavarois into a piping bag with a large tip; fill 6 dome molds 1/3 full; unmold mandarin domes; press 1 frozen mandarin dome onto each bavarois; pipe remaining bavarois on top, to coat; lightly press 1 biscuit into bavarois, until flush with the rim of the mold; smooth tops with offset spatula; freeze until set, about 1 hour.
- 1 cup chestnut puree
- 1 1/3 cups heavy cream, 1 cup whipped to soft peak
- 2 sheets gelatin, bloomed in cold water
- 2 Tbsps. Bourbon
- 2 1/2 Tbsps. unsalted butter, at room temperature
Note: Bavarois domes must be frozen solid before preparing mousse.
In medium saucepan over medium heat, combine chestnut puree with the 1/3 cup heavy cream; stir until combined; bring to simmer; remove from heat; stir in gelatin, Bourbon, and butter; cool to room temperature; transfer mixture to large bowl; fold in whipped cream until no streaks remain.
Transfer mousse to a piping bag; fill 6 large dome molds 1/3 full; press 1 frozen bavarois dome into center of each until biscuit is level with the top of the mold; pipe more mousse around the edges, if needed; spread mousse with an offset spatula until flush with the rim; freeze until solid.
White chocolate glaze:
- 6 oz. chopped white chocolate, chopped (we recommend Valrhona Ivoire 35 percent)
- 1 1/4 cups granulated sugar
- 7 Tbsps. glucose syrup
- 1/3 cup condensed milk
- 5 1/2 sheets gelatin, bloomed in cold water
- 1 drop white food coloring, optional
Note: Bombs must be frozen solid before preparing glaze.
Place chocolate in double boiler set over low heat; melt.
In small saucepan set over medium heat, combine sugar, glucose, and 1/2 cup plus 2 Tbsps. water; heat, stirring, until mixture reaches 221°F; remove from heat; stir in condensed milk and gelatin.
Remove chocolate from heat; stir in liquid until well combined; add white food coloring, if using; cool to 95°F.
Unmold the frozen bombes; place on rack set over baking sheet; using large ladle, pour chocolate glaze over bombes, fully coating sides; reserve in refrigerator 4 hours to thaw before serving.
- dark chocolate glaze, for drizzling
- 6 candied chestnuts, strained and halved
- 12 sticks pulled sugar, to garnish
To serve, slice 1 bombe in half; set on chilled dessert plate; drizzle chocolate over bomb; garnish with chestnut halves and pulled sugar sticks.
Recipe from DANIEL: My French Cuisine by Daniel Boulud. Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.