¿Dónde estuve este mes? pues seguro que con una simple frase lo adivináis, si os digo: ¿la ciudad del amor?... sí... París. Y des de ahí os traigo mi receta de este mes pero versionada.
Durante nuestro paseo por Versalles, y cuándo las piernas ya no daban más de si, hicimos parada en la deliciosa y delicada pastelería Angelina. Dónde me tomé sus reconocidísimos pastel Mont Blanc y el chocolate caliente L'Africain.
Debo reconocer que después de eso no había quién me moviera, y que mi esposo* pensó llevarme rodando cómo barril :) Pero hay cosas que se deben probar, y esas estaban en mi lista de pendientes. Aquí os dejo la foto cómo prueba:
Le Montblanc es una combinación de una base de merengue, con un relleno de nata montada (crema chantilly) y unos hilos de una suave crema de castañas que recubre el relleno. Es una obra de arte y una bendición al paladar. Aunque para mi gusto un poco dulzón.
Así que me decidí a preparar algo parecido en casa, pero haciendo mi versión. Que consiste en una base de pasta quebrada, con una fina capa de chocolate, relleno de nata montada y cobertura de crema de castañas.
Ingredientes (aprox. 10 raciones):
Para la base:
Necesitamos una base de pasta quebrada que la podéis encontrar en el supermercado, ya lista para usar. En la mayoría de ocasiones la preparo yo, pero estos han sido unos días ocupadísimos así que decidí usarla ya preparada.
Para la capa de chocolate:
Unos 25g de chocolate de cobertura
Unos 5g de margarina
Para el relleno de nata montada:
500g de nata para montar
15g de azúcar en polvo/glass
utensilios: manga pastelera y duya/boquilla
Para el puré de castañas:
500g de castañas
125ml de leche entera
45g de mantequilla
35g de azúcar
1 pizca de sal
utensilios: manga pastelera y duya/boquilla
Preparación:
1. Estirar la lámina de pasta quebrada y con un molde o un vaso cortar en forma de círculo unas 10 raciones. Puedes aprovechar los recortes haciendo una bola y estirando la masa de nuevo con un rodillo de cocina. Poner los círculos en una bandeja apta para el horno y pinchar con un tenedor un poco la superfície de cada círculo para evitar que se expanda en el momento de hornear.
2. Hornear los círculos a 180ºC unos 20-30 minutos, hasta que estén dorados. Sacar y dejar enfriar un poco.
3. Poner a hervir las castañas con agua y una pizca de sal. En este caso las puse unos 15 minutos en la olla exprés. Cuándo ya están un poco tíbias, pelar y reservar.
4. Poner a calentar la leche junto a la mantequilla y el azúcar. Y cuándo empieza a hervir añadir las castañas peladas. Sacar del fuego, triturar con una batidora y dejar enfriar. Una vez frío rellenar una manga pastelera con una duya decorativa. En este caso yo usé una boquilla cornet plana 20x3.
5. Montar la nata junto con el azúcar. Rellenar la manga pastelera con la nata y reservar en el frigorífico.
6. Este postre es preferible montarlo en el momento de servir o antes de empezar a comer, pero debe reservarse en el frigorífico.
7. Derretir el chocolate con la mantequilla al baño maría o en el microondas (con la opción de descongelar e ir removiendo continuamente).
8. Montando los pastelitos: Poner una fina capa de chocolate encima del círculo de pasta quebrada. Con la manga pastelera rellenar de nata montada, la cantidad deseada. Y luego, con la otra manga pastelera cubrir con el puré de castañas. Si quieres, puedes terminar la decoración con un poco de azúcar en polvo o cacao en polvo espolvoreado por encima.
¡Deseo que os guste!
*Gracias amor por no hacerme rodar y por hacer de modelo de manos para esta ocasión!
*Gracias amor por no hacerme rodar y por hacer de modelo de manos para esta ocasión!
________________________________________________________________
Where was I this month? I think you can guess it if I say the words: the city of love?... yeah... Paris. And from there, my version of a recipe for this month.
Meanwhile we was walking in Versailles and when my feet couldn't let me walk anymore we decided to stop in the fabulous and pretty pastry shop called Angelina. Where I could to taste the two best products Le Montblanc cake and Hot Chocolate L'Africain.
I must admit, after I eat it, no one could move me, and my husband proposed me to rolling like a barrel :) But there are things that should be tasted, and these were on my do-it list. You can see the photo as evidence.
Le Montblanc is a combination of a meringue, a whipped cream filling and a soft covering of chestnut cream. It is a work of art and a blessing to the palate. Although for my taste a bit sweet.
So I decided to make something similar at home, but doing my version. Consisting of a pastry for quiches base with a thin layer of chocolate, whipped cream filling and a cover with chestnut cream.
Ingredients (about 10 servings):
For the base:
We need a pastry for quiches base that you can buy it in the supermarket, ready to it. Often I prepare my one pastry but I had a busy days, so I decided use it.
For the chocolate layer:
About 25g of dark chocolate
About 5g of margarine
For the whipped cream filling:
500g of whipped cream
15g of icing sugar
utensils: sleeve and nozzles pastry
For the chestnut cream:
500g of chestnuts
125ml of whole milk
45g of margarine
35g of sugar
a little bit of salt
utensils: sleeve and nozzles pastry
Preparation:
1. Roll out the pastry then cut it into a circles (10 servings) with a mold or a glass. You can take the cuts into a ball and stretching the dough again with a rolling pin. Place the circles on a tray suitable for oven and prick with a fork a little area of each circle to keep it from spreading when baking.
2. Cook it in the oven at 180ºC about 20-30 minutes, when you can see it is golden. Take it out and wait until it will be cold.
3. Boil the chestnuts with water and a little bit of salt. I used the pressure cooker during 15 minuts to cook it. When it are cold, you can peel and keep it.
4. Warm the milk with the margarine and the sugar. When it starts to boil add the chestnuts. Remove from heat, blend it and keep it. When it is cold put on the sleeve. In this case I used the cornet nozzle 20x3.
5. You do the whipped cream with the sugar. Put it on the sleeve and keep it in the fridge.
6. Is preferable that you prepare this dessert when it want to be served or before you start to eat, in these case keep it in the fridge.
7. Melt chocolate with the margarine in the microwave (with the defrost option and move it a lot).
8. Assemble the cakes: put a thin chocolate layer above the cookie. With the sleeve, put the whipped cream. Then, with the other sleeve put the chestnut cream. If you want, you could end the decoration with a little bit of icing sugar or powder of cocoa.
I hope you will enjoy it!
*Thank you my love for not making me rolling like a barrel and to be my hands model for this photo!
Meanwhile we was walking in Versailles and when my feet couldn't let me walk anymore we decided to stop in the fabulous and pretty pastry shop called Angelina. Where I could to taste the two best products Le Montblanc cake and Hot Chocolate L'Africain.
I must admit, after I eat it, no one could move me, and my husband proposed me to rolling like a barrel :) But there are things that should be tasted, and these were on my do-it list. You can see the photo as evidence.
Le Montblanc is a combination of a meringue, a whipped cream filling and a soft covering of chestnut cream. It is a work of art and a blessing to the palate. Although for my taste a bit sweet.
So I decided to make something similar at home, but doing my version. Consisting of a pastry for quiches base with a thin layer of chocolate, whipped cream filling and a cover with chestnut cream.
Ingredients (about 10 servings):
For the base:
We need a pastry for quiches base that you can buy it in the supermarket, ready to it. Often I prepare my one pastry but I had a busy days, so I decided use it.
For the chocolate layer:
About 25g of dark chocolate
About 5g of margarine
For the whipped cream filling:
500g of whipped cream
15g of icing sugar
utensils: sleeve and nozzles pastry
For the chestnut cream:
500g of chestnuts
125ml of whole milk
45g of margarine
35g of sugar
a little bit of salt
utensils: sleeve and nozzles pastry
Preparation:
1. Roll out the pastry then cut it into a circles (10 servings) with a mold or a glass. You can take the cuts into a ball and stretching the dough again with a rolling pin. Place the circles on a tray suitable for oven and prick with a fork a little area of each circle to keep it from spreading when baking.
2. Cook it in the oven at 180ºC about 20-30 minutes, when you can see it is golden. Take it out and wait until it will be cold.
3. Boil the chestnuts with water and a little bit of salt. I used the pressure cooker during 15 minuts to cook it. When it are cold, you can peel and keep it.
4. Warm the milk with the margarine and the sugar. When it starts to boil add the chestnuts. Remove from heat, blend it and keep it. When it is cold put on the sleeve. In this case I used the cornet nozzle 20x3.
5. You do the whipped cream with the sugar. Put it on the sleeve and keep it in the fridge.
6. Is preferable that you prepare this dessert when it want to be served or before you start to eat, in these case keep it in the fridge.
7. Melt chocolate with the margarine in the microwave (with the defrost option and move it a lot).
8. Assemble the cakes: put a thin chocolate layer above the cookie. With the sleeve, put the whipped cream. Then, with the other sleeve put the chestnut cream. If you want, you could end the decoration with a little bit of icing sugar or powder of cocoa.
I hope you will enjoy it!
*Thank you my love for not making me rolling like a barrel and to be my hands model for this photo!
