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Monday, January 30, 2023

Nougatine with chestnuts and red currants

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Nougatine otherwise! Recipe by chef Savva Mappoura

MATERIALS

Nougat

  • 140 gr. chestnuts, cleaned
  • 100 g. almonds

Nougatine cookie

  • 200 g. sugar
  • 5 egg whites (150 g)
  • 50 g. flour

Pastry cream

  • 70 g. red currants
  • 500 g. milk
  • 80 g. sugar
  • 3 egg yolks
  • 55 g. corn flour

Whipped cream

  • 25 g. sugar
  • 250 g. cream, with at least 30% fat
  • 1/2 kg. homemade vanilla sugar

Assembly

  • 20 g. orange liqueur
  • 8-9 red currants

USEFUL ITEMS

  • bowl
  • food warmer

PERFORMANCE

Nougat

Step 1

Preheat the oven to 175˚C. Cover 1 pan with non-stick paper and draw 3 18 cm circles on it.

Step 2

Put in the pan 140 gr. cleaned chestnuts, 100 g. almonds and grind 5 sec/speed 10. Transfer to a bowl and set aside. Wash and dry the bin thoroughly.

Nougatine Cookie

Step 1

Put in the bucket 200 gr. sugar and beat 5 seconds/speed 10.

Step 2

Place beater in place. Add 5 egg whites and set 2 minutes/70˚C/speed 3.

Step 3

Continue beating, without measuring cup, and without temperature for a further 2 minutes/speed 3.5, checking for a firm meringue.

Step 4

Add 50 g. flour, 160 gr. of the ground chestnuts and almonds, set aside and mix 3 seconds/speed 3.

Step 5

With a pastry cone, make circles on top on the painted non-stick paper you prepared. Make a total of 3 rounds and bake for 25-30 minutes (175˚C). Remove from the oven and leave to cool on a wire rack.

Pastry Cream

Step 1

< p>Meanwhile, put 70 gr. red currants and grind 5 seconds/speed 5.

Step 2

Add 500 gr. milk, 80 g sugar, 3 egg yolks, 55 g corn flour, 1 teaspoon of homemade vanilla sugar and heat for 6 minutes/100˚C/speed 2.5.

Step 3

Transfer to a greased container, cover with plastic wrap and refrigerate for at least 1 hour. Wash and dry the tub thoroughly.

Whipped cream

Step 1

Place the beater in place. Put in the bucket 25 g. sugar, 250 g. cream, 1/2 teaspoon of homemade vanilla  and beat speed 3.5, until the cream thickens. Rinse the bucket. Transfer to a bowl and refrigerate.

Assembly

Step 1

Attach the beater in his place. Put the pastry cream in the bucket, with the gooseberries you left on the edge, 20 g. orange liqueur and mix 3 seconds/speed 3.

Step 2

Divide and spread the cream evenly between the 3 reserved baked nougatine biscuits aside. Stack each nougatine cookie on top of the other to assemble a cake. Cover the sides and surface of the cake with the whipped cream you prepared. Sprinkle with the remaining 80 g. of the ground chestnuts-almonds and garnish with 8-9 currants. It is served frozen.

Tips

• You can use fresh or frozen fruit.

• You can replace the red currants with forest fruits and/or raspberries.

Source: www.reporter.com.cy

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