{"id":10476,"date":"2022-10-29T23:19:56","date_gmt":"2022-10-29T21:19:56","guid":{"rendered":"https:\/\/www.vins-bergeracduras.fr\/recette\/perigord-chestnut-and-blueberry-log\/"},"modified":"2024-12-21T23:49:08","modified_gmt":"2024-12-21T22:49:08","slug":"perigord-chestnut-and-blueberry-log","status":"publish","type":"recette","link":"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/perigord-chestnut-and-blueberry-log\/","title":{"rendered":"P\u00e9rigord chestnut and blueberry log"},"content":{"rendered":"\n<p><strong>1\/ Chestnut mousse<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bring 100ml of cream to the boil.<\/li>\n\n\n\n<li>Soak the gelatin in cold water.<\/li>\n\n\n\n<li>Add the gelatin when the cream comes to the boil.<\/li>\n\n\n\n<li>Whisk the remaining cream into whipped cream and use a spatula to slowly add the gelatin\/cream mixture and chestnut cream.<\/li>\n\n\n\n<li>Keep to one side.<\/li>\n<\/ul>\n\n\n\n<p><strong>2\/ Blueberry filling<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Soak the gelatin in cold water.<\/li>\n\n\n\n<li>Bring the blueberry pur\u00e9e and brown sugar to the boil.<\/li>\n\n\n\n<li>Once hot, add the gelatin and whisk vigorously.<\/li>\n\n\n\n<li>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).<\/li>\n<\/ul>\n\n\n\n<p><strong>3\/ Soft vanilla biscuit<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Whisk the eggs, vanilla, vanilla sugar and sugar in a large bowl.<\/li>\n\n\n\n<li>When creamy, add the flour and yeast.<\/li>\n\n\n\n<li>Add the melted butter and milk.<\/li>\n\n\n\n<li>Bake for twenty minutes at 180\u00b0C.<\/li>\n<\/ul>\n\n\n\n<p><strong>4\/ Assembly<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Put a little chestnut cream in the base.<\/li>\n\n\n\n<li>Top with the frozen filling and cover with chestnut cream.<\/li>\n\n\n\n<li>Add the biscuit topping, smooth with a spatula and freeze overnight.<\/li>\n\n\n\n<li>Remove the desserts from the freezer at least 2 hours before serving.<\/li>\n<\/ul>\n\n\n\n<p><strong>Pastry chef tips<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Whip up a chantilly cream, pipe it on top of the cake and decorate with candied chestnuts and fresh blueberries.<\/li>\n\n\n\n<li>The pastry chef used a red velvet spray in the photo, available in large catering stores, specialist cake shops or online.<\/li>\n\n\n\n<li>You can use blackcurrants instead of blueberries as they go just as well with chestnuts: the acidity offsets the chestnut sweetness.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>1\/ Chestnut mousse 2\/ Blueberry filling 3\/ Soft vanilla biscuit 4\/ Assembly Pastry chef tips<\/p>\n","protected":false},"author":1,"featured_media":9851,"template":"","tax_recette":[19,22,25,28,29],"class_list":["post-10476","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-bergerac-rose","tax_recette-cotes-de-bergerac-moelleux","tax_recette-cotes-de-duras-rose","tax_recette-cotes-de-montravel","tax_recette-rosette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - 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