Full Everyday Recipes

4 lb Chestnuts OR

2 lb Chestnuts, canned, whole,

– unsweetened, drained OR 4 c Chestnuts, pureed, canned,

– unsweetened 1/4 c Sugar, superfine

1/2 c Butter, unsalted, melted

3 tb Calvados OR

3 tb Applejack OR

3 tb Cognac

1/2 ts Vanilla

8 oz Chocolate, semi-sweet,

– melted, cooled, — (preferably Maillard)
———————————GARNISHES———————————
1 c Cream, whipping

1 ts Sugar

1/2 ts Vanilla

Candied violets 1 oz Chocolate, semi-sweet,

– melted, cooled 1 tb Cocoa, unsweetened

If you are using fresh chestnuts, cut an X on the flat side of
each chestnut.
Place the chestnuts in a saucepan, cover with cold
water and bring to boil.
Cover and boil gently until tender, about
15 minutes.
Remove the pan from the heat and let it stand for 15
minutes.
Shell the chestnuts, removing both the hard outer shell
and the inner brown skin.
If you’re using canned chestnuts, simply
drain.
Reserve 3 whole chestnuts for garnish.
Puree chestnuts in a
processor until very smooth.
Add 3/4 cup of very finely powdered
sugar, butter, Calvados and 1/2 teaspoon vanilla.
Puree again until
very smooth and fluffy.

Add 8 ounces of melted chocolate and puree until very smooth.
Line a 4 cup round log-shaped mold or loaf pan with plastic wrap,
pressing it down until smooth.
Pour in the chestnut-chocolate
mixture and tamp the mold to eliminate any air bubbles.
Smooth over
the surface, and cover with plastic wrap.
Refrigerate overnight.
To
Garnish:
===========
Unmold log on serving plate, and carefully
remove the plastic wrap.
Whip the cream with 1 teaspoon of sugar
and 1/2 teaspoon of vanilla until stiff.
Spread the cream evenly
over all sides of the log, forming a barklike ridge here and there
with a spatula or decorating comb.
Drizzle thin lines of chocolate
down the length of the log, using a paper pastry cone or fork.
Roll
the 3 reserved chestnuts in cocoa and arrange on the log
lengthwise.
Garnish with candied violets and refrigerate until
serving.
This log may be refrigerated for up to one week.
Source:
New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985 Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New
York

——————————-CREME
ANGLAISE——————————-
3 c Milk

1 c Cream, whipping

10 lg Egg yolks, room temperature

1 c Sugar

——————————CHOCOLATE
MOUSSE——————————
1/2 c Sugar

1/2 c Water

4 lg Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

– to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

– melted, cooled to room — temperature 3 tb Espresso powder,
instant

—————————–CHOCOLATE
FLOWERS—————————–
10 oz Chocolate, milk,
coarsely

– chopped OR 10 oz Chocolate, coating, coarsely

– chopped 1/4 c Syrup, corn, light

– — – For Creme Anglaise:
===================
Bring milk and
cream to boil in heavy saucepan.
Meanwhile, beat egg yolks and
sugar in mixer,until pale yellow and forms a ribbon when beaters
are lifted, about 7 minutes.
Slowly pour 1 cup of hot liquid into
yolks, beating constantly.
Transfer yolk mixture to milk and cream
in saucepan and stir constantly over medium-low heat until it
thickens enough to coat the back of a spoon.
DO NOT BOIL.
Strain
into a large bowl set into a larger bowl of ice water and cool to
room temperature, stirring occasionally.
Cover and refrigerate for
at least two hours.
For Mousse:
===========
Heat sugar and water in
heavy saucepan over medium-low heat until sugar dissolves, stirring
occasionally and brushing down any crystals from sides 2of pan with
brush dipped in cold water.
Increase heat and boil until mixture
registers 240 F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks
form.
Slowly pour in hot syrup, beating until mixture is cool,
about 5 minutes Gently fold in whipped cream, cocoa, melted
chocolate and espresso.
Cover and refrigerate for 1 hour.
For
Chocolate Flowers:
======================
Line a jelly roll pan
with waxed paper.
Melt chocolate with corn syrup, stirring until
smooth.
Pour into prepared pan and spread with metal spatula to
thickness of 1/4 inch.
Cool to room temperature.
Transfer paper
with chocolate to work surface.
Place second sheet of waxed paper
over chocolate.
Roll chocolate to 1/8 inch thickness.
Cut into
twenty 1-inch rounds with a cookie cutter.
Roll 1 chocolate round
into tight funnel shape for center of flower.

Gather 3 more rounds around center, forming petals.
Squeeze
together at base.
Place on a waxed paper-lined plate.
Repeat with
remaining chocolate, forming 5 flowers.
Refrigerate until flowers
are firm.
To Assemble:
============
Divide creme anglaise among
five 2 cup cachepots or other porcelain dishes shaped like a
flowerpot.
Top with chocolate mousse, mounding slightly in center.
Set chocolate flower atop each (to anchor flowers more securely,
place on lollipop sticks, then insert in mousse.) Refrigerate until
20 minutes before serving.
Each flowerpot makes two servings.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los
Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York