Vins de Bergerac et Duras

Périgord chestnut and blueberry log

To be enjoyed with :

Bergerac rosé | Côtes de Bergerac moelleux | Côtes de Duras rosé | Côtes de Montravel | Rosette

1/ Chestnut mousse

  • Bring 100ml of cream to the boil.
  • Soak gelatin in cold water.
  • Add gelatin when cream comes to the boil.
  • Whisk remaining cream to make whipped cream and use a spatula to slowly add the gelatin/cream mixture and chestnut cream.
  • Keep to one side.

2/ Blueberry filling

  • Soak gelatin in cold water.
  • Bring blueberry purée and brown sugar to the boil.
  • Once hot, add gelatin and whisk vigorously.
  • Pour into a mould with an insert and freeze (the mould with an insert must be smaller than the main mould that will give your cake its final shape).

3/ Soft vanilla biscuit

  • Whisk eggs, vanilla, vanilla sugar and sugar in a large bowl.
  • When creamy, add flour and yeast.
  • Add melted butter and milk.
  • Bake for twenty minutes at 180°C.

4/ Assembly

  • Put a little chestnut cream in the base.
  • Top with the frozen filling and cover with chestnut cream.
  • Add biscuit topping, smooth with a spatula and freeze overnight.
  • Remove desserts from freezer at least 2 hours before serving.

Pastry chef tips

  • Whip up a chantilly cream, pipe it on top of the cake and decorate with candied chestnuts and fresh blueberries.
  • The pastry chef has used a red velvet spray in the photo, available in large catering stores, specialist cake shops or online.
  • You can use blackcurrants instead of blueberries, they go just as well with chestnuts: the acidity offsets the chestnut sweetness.


Serves 4

Chestnut mousse

  • 300g chestnut cream
  • 450ml double cream
  • 3 leaves of gelatin

Blueberry filling

  • 200g blueberry purée
  • 30g brown sugar
  • 1 leaf of gelatin

Soft vanilla biscuit

  • 150g caster sugar
  • 125g strong white bread flour
  • 100g butter
  • 100ml semi-skimmed milk
  • 2 eggs
  • ½ packet of yeast
  • 5ml vanilla essence
  • 7.5g vanilla sugar

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