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By Nicolas Boussin - Maxime Guérin

Recipe Chestnut Cake

To make this dish

Ingredient list

  • Chestnut cake batter
    409 g Lescure Unsalted 250g butter Roll 82% fat
    252 g sugar
    409 g chestnut cream
    503 g eggs
    503 g plain flour (T55, approximately 11% protein)
    16 g baking powder
    409 g chestnuts broken in syrup
    2500 g total weight
  • Cognac vanilla imbibing syrup
    220 g water
    154 g sugar
    SQ vanilla powder
    26 g cognac (optional)
    400 g total weight
  • Chestnut vermicelli mixture
    500 g chestnut paste
    100 g Lescure Unsalted 250g butter Roll 82% fat
    40 g cognac
    40 g water
  • Chestnut Cake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ plain flour (T55, approximately 11% protein)
    SQ candied chestnuts in syrup

The recipe, step by step

  1. 01

    Chestnut cake batter

    In the bowl of a stand mixer, combine the softened butter with the sugar and chestnut spread using the paddle.

    Gradually add the room-temperature eggs.

    Add the sifted-together flour and baking powder.

    Finally, fold in the chestnut pieces using a rubber spatula.

    Refrigerate overnight.

  2. 02

    Cognac vanilla imbibing syrup

    Bring the water and sugar to the boil.

    Add the cognac and vanilla powder.

    Set aside. 

  3. 03

    Chestnut vermicelli mixture

    Blend the ingredients together in a food processor.

    Sieve finely before use.

  4. 04

    Chestnut Cake finishing touches

    Butter the Matfer Exoglass moulds (345079) with softened butter.

    Flour the pans lightly and place in the refrigerator.

    Pipe out 250 g of batter into each mould.

    Split the cakes in two using a pastry scraper dipped in melted butter.

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 190°C, then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and unmould immediately.

    Imbibe the cakes with 35 g of syrup then let cool. 

    Place the cakes between two 4 cm-high bars then pipe the chestnut mixture on top of the cakes using a vermicelli tip.

    Cut the vermicelli with a warmed knife.

    Decorate the top of each cake with half of a candied chestnut. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.