Chestnut Cakes with Custard
Ingredients
- For the cakes
- 40 grams butter
- 3 eggs
- 1 pinch salt
- 1 packet Vanilla sugar
- 2 tsps grated Orange peel
- 20 grams Milk chocolate
- 80 grams Chestnut puree (finished product)
- 2 Tbsps ground almonds
- 2 Tbsps breadcrumbs
- 4 Tbsps sugar
- For preparation
- 6 Soufflé dishes
- 6 Cape gooseberries
- butter (for the molds)
- Grape (or berries)
- 100 grams Chestnut puree (finished product)
- sugar (for the molds)
- powdered sugar
- For the custard
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
Preparation steps
For the cakes, separate the eggs. Melt the chocolate over a hot water bath. Beat the butter, egg yolks, salt, vanilla sugar and orange zest until fluffy. Stir in the chocolate and chestnut puree, almonds and breadcrumbs. Whisk the egg whites with the sugar until stiff and fold into the mixture. Grease the soufflé ramekins and sprinkle with sugar. Pour the mixture into the ramekins and place in a large baking dish. Fill the baking dish with hot water about half way up the ramekins and bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes.
For the custard, slit the vanilla pod lengthwise and scrape out the seeds. Bring the cream, milk, vanilla seeds and pod to a boil.
Beat the egg yolks with the sugar until creamy in a bowl. Gradually pour in the hot cream while stirring. Pour everything back into the pot, remove the vanilla bean and cook over low heat while constantly beating. Do not boil.
To serve, turn out the cakes onto dessert plates. Serve with vanilla custard and fruit. Fill a pastry bag with a star tip with chestnut puree, garnish the cakes and dust with powdered sugar.
