Cakes and Pastries Recipes - Chestnut Pave Glace with Chocolate Icing Recipe

Ingredients

Serves 6-8:

• 1 2/3 lb chestnuts (1 1/8 lb/500 g peeled)

• 2 cups/500 ml milk

• 1 packet vanilla sugar

• 3 1/2 oz (100 g) sugar

• 7 oz (200 g) butter

• 2 tbsp rum or kirsch

Chocolate icing:

• 2 2/3 oz chocolate

• 1 oz butter

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Method:

1. Blanche the chestnuts in 2 1/3 of boiling water for 5 min. Drain and rinse with cold running water and remove the skins.

2. Add the chestnuts to the milk, add the vanilla sugar, and cook slowly for about 30 min, until they come apart easily. Puree in a blender.

3. Mix the chestnut puree with the sugar, butter, and rum or kirsch. Pour the batter into a square or rectangular Genoa cake pan. Refrigerate and let it set for 5 h.

4. Prepare the icing: melt the chocolate, broken into pieces, in a double boiler. Add the butter and a tablespoon of water. Stir.

5. Turn out the chestnut pave with the aid of a spatula and coat with the chocolate icing.