AtDownUnder.com

Addiction

April 16, 2011

Sinemage Flagged Chestnut and chocolate truffles

I remember when we were chatting with Graeme, the owner of the chestnut orchard, how his passion for the produce he grows was noticeable. The way he spoke about it and sparkles in his eyes. He then asked how we most like to enjoy chestnuts.

Chestnut cream! I spontaneously replied. I never fail to make each year the chestnut cream, however the process is long and tedious.

This year though and given the fact that I have so many chestnuts I promised myself to venture on the savoury side too. I've jotted down ideas and also bookmarked interesting recipes in order to use up all the fresh chestnuts we have at home.

Sinemage Making chestnut and chocolate truffles

To start with what will may be a chestnut series, I first propose a simple confection. I've made the usual chestnut cream and this time I've omitted the additional cream and drained very well in order to get a very thick cream, almost like a paste. Initially in the first batch I did, the pearls were generously coated with chocolate, which I found was overpowering the delicate taste of chestnut. This alternative keeps the same flavour combination but the chestnut pearls are wrapped in a thin skin of fine chocolate shaving. It makes a whole difference. The result is much more subtle and well balanced.

Sinemage Chestnut truffles & Hot Chocolate

Chocolate and Chestnut Pearls (makes 20)

For the chestnut Cream: 500g chestnuts 100g caster sugar 500ml milk - vanilla pod, split in two 1tbsp rum

Cook chestnuts for 20 minutes in boiling water. Remove from fire and keep covered. One by one, pick a chestnut from the pan, rinse under cool water and with a sharp knife incise the top of chestnut and peel. Then in a sauce pan over medium fire, dissolve sugar in the milk. Add the split vanilla pod and peeled chestnuts. Cover the sauce pan and simmer until chestnuts are tender. Strain chestnuts (You may keep the milk and reuse it later in a preparation that requires milk.) and mix it in a blender.

250g very thick chestnut cream/paste 30g fine chocolate grated

With a teaspoon, scoop a little of chestnut cream, the size of little cherry and roll between your palm to shape it like a bowl. Drop and roll it in the chocolate shaving to coat. Repeat until all the cream is used. Keep in a cool dry place until serving.

Sinemage Chestnut and chocolate truffle closeup

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Je me souviens lorsque nous bavardions avec Graeme, le propriétaire de la châtaigneraie, à quel point sa passion pour le produit qu'il cultive était visible. La façon dont il en parlait et ce scintillement dans les yeux. Il nous a ensuite demandé de quelle façon nous préférons consommer la châtaigne.

La crème de marrons! ai-je répondu spontanément. Je ne manque pas de la faire chaque année bien que ce soit long et fastidieux.

Cette année cependant et étant donné le fait que j'ai autant de châtaigne, je me suis promise de la cuisiner dans quelques plats également. J'ai déjà noté quelques idées et recettes intéressantes afin de faire bon usage de toutes ces châtaignes.

Pour commencer ce qui pourrait être une série spécial marrons je vous propose une confection toute simple. J'ai préparé ma crème de marrons habituelle et cette fois-ci j'ai omis la crème supplémentaire et j'ai bien drainé afin d'obtenir une crème très épaisse, presque comme une pâte. Initialement la première fournée que j'avais faite, les perles étaient généreusement enrobées de chocolat, lequel avait un goût trop dominant face à celui plus délicat de la châtaigne. Cette alternative garde la même association de saveurs, mais les perles de châtaignes sont enveloppées dans une fine péllicule de copeaux de chocolat. Cela fait toute la différence. Le résultat est beaucoup plus subtile et équilibré.

Perles à la Châtaigne et Chocolat (makes 20)

Pour la crème de marrons: 500g châtaignes 100g sucre en poudre 500ml lait Gousse de vanille, fendue en deux. 1c.à.s rhum

Faire bouillir les châtaignes pendant 20 minutes dans un grand volume d'eau. Retirer du feu et garder couvert. Une à une, retirer les châtaignes de la casserole, rinser sous l'eau froide, inciser à l'aide d'un couteau et éplucher. Ensuite dans une casserole sur feu moyen, dissoudre le sucre dans le lait . Ajouter la gousse de vanille et les châtaignes pelées. Couvrir et laisser mijoter jusqu'à ce que les châtaignes soient tendres. Filtrer (Vous pouvez garder le lait et le réutiliser plus tard dans une autre préparation) et mélanger au mixer.

250g crème très épaisse de marrons 30g copeaux de chocolat

A l'aide d'une petite cuillère, pendre un petite quantité de crème de marrons de la taille d'une cerise et rouler la pâte entre vos paumes pour la façonner en boule. Rouler la perle dans les copeaux de chocolat pour en recouvrir toute la surface. Répéter jusqu'à la complète utilisation de la crème. Conserver dans un endroit frais et sec jusqu'au moment de servir.


Comments

Those chocolate truffles look exquisite! I love anything chestnutty… That plate is so pretty. Cheers, Rosa Rosa

Sounds amazing. I love chestnuts, I have to try this… though with spring on its way here, I will wait till autumn… ;) Miriam/The Winter Guest

Le mélange crème de marrons-chocolat est toujours délicieux… c’est encore mieux si tu la fais toi-même (quel courage). Tes photos sont d’une grande douceur… Dominique (De vous à moi…)

Stunning! Xiaolu @ 6 Bittersweets

I could travel the oceans for these. These are so delightful! and I cannot have enough of the photographs either. Soma

So simple, so perfect. I love chestnut puree!!! [email protected]

I’m surprised the chestnut balls are so smooth. I absolutely love the muted colors and styling for the shots above. Especially the overhead shot and the last one. So soft and beautiful! Sukaina

.< Zo Zhou

Oh yum! This is something that I really love!!! Alessandra

This is just gorgeous! It actually makes me yearn for autumn so I can find some chestnuts to try this. Ah, something to look forward to. Liren

*I just love how your brain works! Never eaten chestnut cream (or paste), but it looks and sounds heavenly. Once we get to NC and the dust has settled, I need to channel my creativity into something like this. Cheers, *Heather** heather

I’ve been looking forward to seeing what you would make with those chestnuts. La crème de marrons is one of my favorite spreads and I love seeing how you’ve turned it into a beautiful confection. Sylvie @ Gourmande in the Kitchen

Mmmh la creme de marrons … J’en connais un qui aimerait bien que je m’y mette aussi !! Car apres m’etre aventuree plusieurs fois chez Coles ou Woolworths a la recherche de creme de marrons importee, je suis toujours rentree bredouille … Yummy ! Marinette

Looks divine! Tine

Un délice ! Je mets dans mes recettes à tester ! Bisous et bonne fin d’après-midi ! 29999

Thank you ladies ! Glad you all enjoy those little confections ! Vanille

oh my god !! your photos are a torture !!! I could eat the screen !! a frog in the cottage

Esto es pura tentación!!! Delicioso! Nunca he comido algo así, no me imagino su sabor, pero si su textura.. y me deleita! Mglòria

These are adorable, Vanille! Such gorgeous photos. I’m addicted to baking with chestnut flour, have got to start using chestnuts as well. Patricia Scarpin

love, love love chestnuts. addiction for sure! cannelle et vanille

que c’est beau - et que ca a l’air bon. Ici il ne me reste plus qu’un pot de confiture de marron de l’automne dernier. Mais tres bientot… les fraises! sylvie in Rappahannock

Marinette, essaie les delicatessens pour la crème de marrons. Tine, thank you ! 2999, j’espère que tu aimeras ! A frog in the cottage, thanks ! Mglòria, muchas gracias ! Patricia, thank you! You inspire me to bake something with chestnut flour and chestnut cream together… Vanille

Oooh, like chestnut truffles. They sound amazing, and I love the little flags on the picks. I was saving my last few chestnuts for risotto, but I might have to change my mind now :) shaz

I’m just discovering your blog through Makanai. It’s just beautiful… beena

Absolutely delicious! madhu

Fabulous, I have just roasted some off to make soup now I am torn to make these instead! Beautiful photograph. I was wondered whether you would like to join the http://www.foodbloggersnz.com association? It’s a site to promote all nz food bloggers, events and an upcoming conference. peasepudding

Hi! I’ve recently found your blog and well, it is amazing, I can’t stop browsing through recipes, photos and excellent ideas… I’m already addicted to chestnuts (from spaghetti with garlic+chestnuts+nuts to ‘montebianco’ dessert…) and these truffles are really inviting! I’ll be back soon, that’s for sure! kisses Roberta

They look absolutely delightful! Little flags are so cute! The chestnut cream… Just reading the recipe made my mouth water… Kaho

Beautiful photos! I am liking everything I see here and that is so refreshing. Chestnuts are a bit of a mystery to us in the US. We saw them in Italy and hear about them in France, we just don’t have many products with them here. They are so beautiful. Snippets of Thyme