Chestnut Cream Topped with Crumble and Candied Chestnut Pieces
Makes 5-6 dessert cups
Ingredients:
For the chestnut cream:
-250 ml heavy cream
-2 tbsp sugar
-⅓ cup chestnut puree
For the crumble:
-A pinch of salt
-75 grams all-purpose flour
-75 grams sugar
-75 grams butter
For the candied chestnuts:
-75 grams vacuum packed chestnuts, roughly chopped
-2 tbsp brown sugar
-10 grams butter
Instructions:
For the chestnut cream:
1) Using a stand/hand mixer, mix heavy cream for 4-5 minutes. Gradually add in sugar and continue mixing until it is well incorporated, then add the chestnut puree. Continue mixing for a few more minutes, until medium peaks form.
2) Divide the chestnut cream between the cups and place them in the refrigerator for at least 3 hours.
For the crumble:
1) In a separate bowl, mix salt, flour and sugar until combined. Add butter and mix until dough crumbs begin to form.
2) Transfer the mixture into a pan lined with parchment paper and bake in an oven preheated to 356° F/180° C for 10-12 minutes, or until golden. Let crumble cool to room temperature.
For the candied chestnut pieces:
1) Place butter and brown sugar in a small pot over medium-high heat and bring to a boil. Add the chestnuts and stir well. Let cook, stirring from time to time, for 2 minutes or until browned. Spread the chestnuts onto a paper lined baking tray in a single layer and leave to dry for 20-30 minutes.
2) Stir the candied chestnuts into the baked crumble. Once the chestnut cream is set and chilled, remove the cups from the refrigerator and decorate with the crumble mixture on top before serving.
