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Chestnut Trees at Louveciennes, circa 1871-2
Giclee Print
Pissarro, Camille
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La Belle Cuisine
Chocolate, Orange, and Chestnut Pavé
Gourmet November
1994
For the chocolate orange filling:
1 stick (1/2 cup) unsalted butter, cut into pieces
1 1/2 pounds fine-quality bittersweet chocolate
2 teaspoons freshly grated orange zest
(from about 1 1/2 navel
oranges)
1 3/4 cups well-chilled heavy cream
For chestnut rum filling:
6 ounces fine-quality white chocolate
1/4 cup chopped vacuum-packed
chestnuts (about 1 ounce)
3 teaspoons dark rum
1/4 cup well-chilled heavy cream
Garnish:
Chestnuts in dark and light syrup, sliced,
Candied
orange halves, sliced,
Ginger Crème Anglaise (recipe follows)
Make the chocolate orange filling: In a large metal bowl set
over a pan
of barely simmering water melt butter and chocolate, stirring occasionally,
until smooth and remove bowl from heat. Stir in zest and cool completely.
In a bowl with
an electric mixer beat cream until it just holds stiff peaks. Whisk about one fourth of
cream into chocolate mixture to lighten and
fold in remaining cream gently but thoroughly.
Line an oiled terrine or loaf pan, 10-by-4 1/2-by-3-inches (7-cup
capacity), with plastic wrap. Pour in half of the chocolate orange filling, smoothing
top,
and freeze 5 minutes.
Make chestnut rum filling: In a small bowl set over a pan of
barely simmering water melt white chocolate, stirring occasionally, until smooth
and
remove bowl from heat. Stir in chestnuts and rum gently and cool
completely. In a bowl
with an electric mixer beat cream until it just holds
stiff peaks. Fold cream into white
chocolate mixture.
Pour chestnut rum filling over chocolate orange layer, smoothing
top, and freeze 5 minutes. Pour in remaining chocolate orange filling, smoothing
top, and
chill, covered with plastic wrap, overnight. May be made 2 days
ahead and chilled,
covered.
Discard plastic wrap from top and invert pavé onto a plate.
Discard re-maining plastic wrap. Garnish pavé with chestnut slices, and candied
orange.
Pour some ginger crème anglaise onto 8 dessert plates and top
with a 1/2-inch-thick slice
of pavé. Serves 8.
Ginger Crème Anglaise
1 3/4 cups half-and-half
1/2 vanilla bean, split lengthwise
3 tablespoons finely chopped
crystallized ginger
2 large eggs
1/4 cup sugar
In a small heavy saucepan bring half-and-half just to a boil with
vanilla
bean and ginger and remove pan from heat. Scrape seeds from vanilla
bean with a
knife into pan, reserving pd for another use.
While half-and-half mixture is heating, in a
bowl with an electric mixer
whisk together eggs and sugar until light and fluffy. Add hot
half-and-
half mixture in a stream, beating, and transfer to a saucepan. Cook
custard over
moderately low heat, stirring constantly with a wooden
spoon, until thickened (170 degrees F. on
a candy thermometer), but
do not let it boil, and strain through a fine sieve into a metal
bowl. Set
bowl in larger bowl of ice and water and cool sauce, stirring occa-
sionally.
Chill sauce, covered, at least 2 hours, or until very cold.
May be made 2 days ahead and
chilled, covered.
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Chocolate-Orange Bûche de
Noël
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