recipe
Madong Chestnut and Black Cardamom Dessert
Vincent Durant
Recipe in 5 steps
Chestnut and Black Cardamom Chantilly
1| Cream | 500 g | 65.7 % |
| Sugar | 30 g | 3.9 % |
| Chestnut purée | 200 g | 26.3 % |
| Vanilla pod | 1 piece | 0.1 % |
| Black cardamom bean | 1 piece | 0.1 % |
| Gelatine | 4 g | 0.5 % |
| Water | 24 g | 3.1 % |
| Total | 760g | 100% |
Heat 1/3 of the cream with, tonka, vanilla, chestnuts and sugar, add the gelatine and the other part of the cream, then keep in the fridge for the night. The day after, mix it before piping. |
Madong Pastry Cream
2| Milk | 700 g | 38.6 % |
| Water | 300 g | 16.5 % |
| Yolks | 250 g | 13.8 % |
| Sugar | 200 g | 11.0 % |
| Corn starch | 60 g | 3.3 % |
| Dark chocolate MADONG 70% | 300 g | 16.5 % |
| Total | 1810g | 100% |
Make a normal pastry cream and add the Madong® chocolate after cooking. |
Caramelised Cocoa Nibs
3| Cocoa nibs | 200 g | 60.6 % |
| Brown sugar | 100 g | 30.3 % |
| Water | 30 g | 9.0 % |
| Total | 330g | 100% |
Heat the syrup to 115°C, add nibs and caramelise it. |
Savarin Dough
4| Flour | 250 g | 41.5 % |
| Salt | 5 g | 0.8 % |
| Sugar | 20 g | 3.3 % |
| Yeast | 15 g | 2.4 % |
| Eggs | 112 g | 18.6 % |
| Milk | 125 g | 20.7 % |
| Butter | 75 g | 12.4 % |
| Total | 602g | 100% |
Make a dough with the 6 first ingredients, knead it. Add the melted butter and mix slowly until you have an homogeneous dough. Pipe the dough into a silicone mold, and bake at 170°C after fermentation. |
Syrup for Savarin
5| Water (1L) | 1000 g | 66.4 % |
| Brown sugar | 300 g | 19.9 % |
| Chestnut honey | 100 g | 6.6 % |
| Vanilla pods | 2 pieces | 0.1 % |
| Black cardamom beans | 2 pieces | 0.1 % |
| Wisky | 100 g | 6.6 % |
| Total | 1504g | 100% |
