Children Roast Chestnuts in a Big Open Fireplace
Children Roast Chestnuts
in a Big Open Fireplace
Giclee Print

Buy at AllPosters.com

 

 

 

 

 

$19.95 Intro Offer (SC500 + Travel Mug + 2 lbs.) 

 WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (1881 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Chocolate, Orange, and Chestnut Pavé

 

 

Sur La Table_Brand_468x60

"Chocolate doesn't make the world go around ...
but it certainly makes the ride worthwhile!"

~ Unknown


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 


 

 

 

 

Dark Chocolate and More Chocolate Gifts at Chocolate.com 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Chestnut Trees at Louveciennes, circa 1871-2
Chestnut Trees at Louveciennes, circa 1871-2
Giclee Print

Pissarro, Camille
Buy at AllPosters.com

 


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.
 

Featured Archive Recipes:
Chocolate-Chestnut Refrigerator
Cake(Nigella Lawson)

Chocolate Chestnut Torte
Chocolate-Orange Bûche de Noël


Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

 
WB01419_1.gif (1881 bytes)
 
WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 03, 2010.