chesnut and whisky

Chesnut & Whisky

It consists of chestnut ice cream, a soft chestnut cake, a crispy tile, whipped cream flavored with whisky, and a lemon whisky sauce that perfects the balance of flavors. I hope you like it !

⏱️ Time: 1h30

🔪 Difficulty: Level 4/5

⚠️ Allergens: , gluten, egg products, alcohol, lactose

⚙️ Options: gluten free

Ingredients needed

Number of people:

Ingredient	Quantity	Unit
Preparation 1: Chestnut Ice Cream
30% fat cream	200	g
Milk powder	7	g
Neutral honey	20	g
Cooked chestnuts	45	g
Chestnut cream	35	g
Whiskey	5	g
Fleur de sel	1	g
Preparation 2: Chestnut Cake
Chestnut cream	90	g
Butter	32	g
Whole egg	50	g
Egg yolk	14	g
Flour	12	g
Baking powder	2	g
Preparation 3: Whiskey/Lemon Sauce
Whiskey	40	g
Lemon juice	10	g
Lemon zest	2	g
Fleur de sel	1	g
Butter	10	g
Preparation 4: Whiskey Chantilly
30% fat cream	100	g
Whiskey	20	g
Icing sugar	10	g
Preparation 5: Chestnut Tile
Melted butter	20	g
Flour	20	g
Egg whites	20	g
Chestnut cream	10	g
Casted sugar	10	g
Preparation 6: Chestnut Gel
Chestnut cream	20	g
30% fat cream	80	g
Agar agar	1.5	g

Complete Recipe - Gluten Free

Gluten-free version

Number of people:

Ingredient	Quantity	Unit
Preparation 1: Gluten-Free Chestnut Cake
Chestnut cream	90	g
Butter	32	g
Whole egg	50	g
Egg yolk	18	g
Baking powder	2	g
Preparation 2: French Meringue
Egg whites	30	g
Casted sugar	60	g
Citric acid	2	g
Zest of lemon	2	g

For this cake, you can follow the classic method without adding flour, in this recipe I modified the egg yolk content to increase the setting of your cake during cooking. You can if you wish add a gluten-free flour in the quantities recommended in my classic recipe.

Mix all ingredients together except the zest and beat quickly until you get a smooth meringue. Add the zest and mix with a spatula.

To shape the meringue, I advise you to spread your meringue on a piece of baking paper cut out beforehand and wrap it around a mold/circle of your choice. If you want to reproduce the same dressing as me, you will need to wrap it around a finger mold. For cooking, let your meringues dry for at least 2 hours at 80°C before trying to unmold.

Step 1: Chestnut ice cream

Heat the cream with the honey and add the milk powder to 25°C.
Then add the chestnut cream, cooked chestnuts and salt.
Bring the preparation to 85°C, then pour into a container and mix.
Add the whisky, pass through a sieve, then refrigerate at 4°C.
Once cooled, pass the preparation through your ice cream maker.

Chef Vico's tip: If you have access to stabilizers, I recommend a dosage between 0.3% and 0.6% depending on the amount of alcohol that acts as a natural stabilizer. If you don't have cooked chestnuts, you can replace them with chestnut cream. This will simplify the recipe while maintaining a creamy texture.

Congratulations, step 1 is completed ! Let’s continue !

Step 2: Chestnut Cake

Preheat your oven to 170°C and line your mold with softened butter, brushing in the direction of the height.
Texturize the butter to make it softened.
Add your whole eggs and your yolks and mix to obtain a homogeneous texture.
Add the chestnut cream little by little and mix.
Add the sifted powders and mix until smooth.
Pour into your cake mold.
Bake your cake for 9 to 12 minutes. Check the cooking by sticking a knife in the center: it should come out clean.

Be sure to monitor the cooking to obtain a perfect soft texture.

Chef Vico's tip: If you use a mold like mine, I don't put a line of butter in the middle so that the cake remains as flat as possible, which will make it easier to dress. To line your mold, you can also sprinkle flour on the excess butter, then remove the excess by lightly tapping the mold upside down. This method makes it easier to unmold and gives neater edges.

Step 3: Whiskey lemon sauce

Weigh your whisky and reduce it by heating it for a few minutes.
Once reduced, deglaze with your lemon juice and zest, then bring to the boil again.
Stop cooking by adding your butter and mix well.
Season to your suitability with salt.

Be careful not to reduce the sauce too much to maintain a perfect balance between flavors.

Chef Vico's tip: This sauce is a base, but you can season it by letting your creativity speak. Personally, I like to add a squeeze of orange juice to accentuate the citrus taste and a touch of pepper to spice it up.

Step 4: Chestnut gel

Heat the cream and chestnut cream in a saucepan.
Add the agar-agar and bring to the boil to activate the gelling agent.
Pour the mixture onto a flat plate suitable for the refrigerator.
Let set in the fridge until the texture is firm.

Once gelled, you can cut the gel into cubes, circles, or other shapes according to your needs.

Chef Vico's tip: If you want a softer texture, slightly reduce the amount of agar-agar. For a firmer version, increase it slightly according to your preferences.

Step 5: Whiskey Chantilly

Mix all the ingredients in a bowl.
Whisk vigorously by hand (if you're brave) or use an electric mixer.
Stop whipping as soon as the cream holds together.
Set aside until ready to use.

Chef Vico's tip: I advise you to do this step at the last minute to avoid the cream falling and having to re-whisk it. For the dressing, I pipe it in a "Saint-Honoré" shape by cutting my piping bag diagonally.

Step 6: Chestnut tuile

Preheat your oven to 155°C.
Mix the egg whites with the sugar using a spatula.
Add the chestnut cream and mix until you get a smooth texture.
Gradually add the flour, mixing well.
Add the melted butter and mix until you get a smooth dough.
Spread the tuile mixture on a baking sheet.
Bake and monitor the cooking.

Chef Vico's tip: For the purposes of dressing, I advise you to stay in front of your oven and, as soon as the device starts to bubble, take out your baking sheet and give it the desired shape. If you opt for a simple baking sheet, cook for 9 to 12 minutes, until the tuile browns slightly. For my part, I decided to surround it with a finger of my chestnut cake by cutting a strip of semi-cooked tuile. After having surrounded it, I put it back in the oven until the tuile browns.

Plating Suggestion

Create a ring of jelly using two circles of different sizes. I use a 5 cm diameter circle and another 6 cm circle. Place this ring in the center of your plate.

Place your chestnut cake surrounded by your tuile. Start by piping chestnut cream, then pipe your chantilly cream on top.

Arrange pieces of cooked chestnuts and tuiles. Pipe dots of chestnut cream on your chantilly.

When ready to serve the dish, place a circle of chestnut cake and add a quenelle of your chestnut ice cream on top. Elevate the presentation by adding a piece of tuile on your quenelle. At the table, pour your sauce, which can be served warm. Enjoy! 🙂

I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂

Chef Vico