By Éric Vergne
For 4 cakes for 4 to 5 persons (21 cm x 5 cm x 5 cm)
- 160 g fresh butter
- 315 g chestnut paste
- 160 g caster sugar
- 160 g almond powder
- 3 g baking powder
- 125 g whole eggs
- 120 g chestnut fragments, iced in syrup
- 150 g icing sugar
- 60 g chestnut syrup (collect the syrup from the fragments)
- 5 g old dark rum
Get the butter out of the refrigerator 2 hours in advance.
Preheat the ventilated oven at 150°C (300°F).
Mix the soft butter and the chestnut paste gently, without emulsifying.
In another bowl, mix the sugar, the almond powder and the baking powder and incorporate the mix in the butter and chestnut mix.
Add the eggs progressively and finish with the chestnut fragments.
Butter and flour the moulds before filling them with the mix.
Bake in the oven at 150°C (300°F) for 45 minutes.
Leave to cool in the moulds.
Mix the icing sugar, the chestnut syrup and the rum with a whip and cover the cakes with this icing.
Leave the cakes to drip-dry for a moment and put in the oven at 220°C (450°F) for 2 minutes.
To finish, decorate the cakes with a marron glacé and a few black chocolate buttons rolled in gold powder.
Whether it is a simple éclair or a festive meal, every Vergne creation in the last 50 years has received the same undivided attention. Everything is an excuse to tickle the taste buds and stimulate interest : be it Sechuan pepper seasoned foie gras, a Saint-Honoré, delicious chocolates or even a r [...]Read more