Yuzu & chestnut millefeuille
MAKES 10
You will need
10 candied chestnut halves
CHESTNUT CRÈME LÉGÈRE
5 g (3/16 oz) gold-strength gelatine leaves
30 g (1 oz) cold water
40 g (1½ oz) pure cream (35% fat)
75 g (2¾ oz) butter, at room temperature
260 g (9¼ oz) pâte de marron (chestnut paste)
225 g (8 oz) purée de marron (chestnut purée)
55 g (2 oz) brown rum
75 g (2¾ oz) pure cream (35% fat), whipped
250 g (9 oz) Crème Pâtissière
25 g (1 oz) chestnuts, chopped
1 g (1/32 oz) finely grated lime zest
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the cream in a saucepan and bring to the boil. Add the gelatine and any remaining soaking liquid and stir to dissolve. Put the butter, pâte de marron and purée de marron in the bowl of an electric mixer fitted with the beater attachment and mix together.
When the cream has cooled to 50°C (120°F) add to the marron mixture with the rum. Fold through whipped cream and crème pâtissière. Finally stir in the chestnut and lime zest.
CHESTNUT AND LIME BISCUIT
75 g (2¾ oz) egg yolk
55 g (2 oz) caster (superfine) sugar
75 g (2¾ oz) eggwhite
15 g (½ oz) lime juice
25 g (1 oz) pâte de marron (chestnut paste)
40 g (1½ oz) plain (all-purpose) flour
30 g (1 oz) candied orange
Preheat the oven to 200°C (400°F). Line a baking tray with baking paper and set it aside. Put the egg yolk and 25 g (1 oz) of the caster sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until pale. In a separate bowl, whisk the eggwhite with the remaining caster sugar until a firm meringue forms. Mix the lime juice with the pâte de marron and fold through the egg yolk mixture. Then fold through the meringue, flour and candied orange.
Using a palette knife, spread the mixture evenly onto the prepared tray and bake for 7–9 minutes, then remove from the oven and allow to cool on the tray.
CRÈME YUZU
125 g (4½ oz) yuzu juice
185 g (6½ oz) caster (superfine) sugar
155 g (5½ oz) eggs
32 g (1 oz) purée de marron (chestnut purée)
62 g (2¼ oz) Lactée Supérieure (38%) milk chocolate, chopped or buttons
235 g (8½ oz) butter
Line a baking tray with baking paper, place a 20 cm (8 inch) square frame on the tray and place a 20 cm square of the chestnut and lime biscuit inside it. Put the yuzu juice, sugar and eggs in a saucepan and heat to 85°C (185°F). Add the purée de marron and milk chocolate and cool to 50°C (120°F).
Add the butter and use a hand blender to process for 2–3 minutes until well emulsified, smooth and glossy. Pour the mixture over the chestnut and lime biscuit and put it in the freezer to set.
ALMOND CHESTNUT CRUNCH
55 g (2 oz) Lactée Supérieure (38%) milk chocolate, chopped or buttons
75 g (2¾ oz) Almond Paste
75 g (2¾ oz) Almond Praline
75 g (2¾ oz) pailleté feuilletine
15 g (½ oz) chestnuts, chopped
45 g (1½ oz) butter
1 g (1/32 oz) lime zest, finely grated
Line a baking tray with baking paper and place a 20 cm (8 inch) square frame on it. Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Add the almond paste and almond praline and stir through. Add the pailleté feuilletine and chestnut pieces. Melt the butter and stir in the lime zest. Cool, then fold through the chocolate mixture. Spread the crunch mixture evenly inside the frame using a palette knife, and put it in the refrigerator to set.
CARAMELISED PUFF PASTRY
½ quantity Ruff Puff Pastry
50 g (1¾ oz) caster (superfine) sugar
40 g (1½ oz) pure icing (confectioners’) sugar
Preheat the oven to 210°C (415°F). Line a baking tray with baking paper and set aside. Roll out the puff pastry on a floured work surface, using a rolling pin. Roll in a forward motion, constantly moving the pastry to free it from the bench so it doesn’t stick, and flouring both sides. Roll out to form a 25 cm (10 inch) square that is 3 mm (1/8 inch) thick. Prick the pastry with a fork to randomly cover the surface area with holes: this will stop the pastry rising too much or too quickly. Lay the pastry onto the prepared tray and bake for about 10 minutes until the pastry is just starting to colour and puff slightly.
Remove the pastry from the oven and reduce the oven temperature to 180°C (350°F). Slide the baking paper and pastry onto the bench, lay another sheet of baking paper over the top and use the tray to press down on the pastry and squash it flat. Remove the tray and paper from the top, slide the tray back underneath and place a wire rack on top of the pastry. Put the pastry back into the oven and cook until golden brown throughout. Remove from the oven, cover with the sheet of baking paper and flip the pastry over. Reheat the oven to 210°C (415°F) and sprinkle an even layer of the caster sugar over the pastry. Then use a sieve to dust the icing sugar evenly over the top, covering all the pastry. Put the pastry back in the oven and cook for 5–10 minutes until the sugar is completely caramelised and the pastry has a clear glossy look. Remove from the oven and allow to cool on the wire rack. Cut into 9 x 4 cm (3½ x 1½ inch) rectangles, using a bread knife.
TO ASSEMBLE
Place the almond chestnut crunch, still in the 20 cm (8 inch) square frame, on a baking tray and spread 150 g (5½ oz) of the chestnut crème légère evenly over the crunch, using a palette knife. Take the layers of chestnut and lime biscuit and yuzu crème that have been previously frozen together and place them on top of the légère, biscuit-side down, then cover with another 150 g (5½ oz) of chestnut crème légère. Smooth evenly with a palette knife and place in the freezer to set and freeze for 4–5 hours.
Remove the cake from the freezer and remove from the frame with the aid of a blowtorch, or by rubbing the sides of the frame with a cloth dipped in hot water to release. Trim the edges of the cake if needed with a hot knife and then cut it into 9 cm (3½ inch) wide logs. Cut each of the logs into 4 cm (1½ inch) wide slices: you should get five slices per log. Stand the slices on a board or plate, place a piece of the caramelised puff pastry on top of each one and decorate with a candied chestnut half, then set aside for 1–2 hours to come to room temperature before serving.