Chocolate And Chestnut Pie Food

CHESTNUT CHOCOLATE PIE

Steps:

• For the dough, cut the chocolate into pieces and place in a bowl. Melt over a hot water bath and cool slightly. Separate eggs and beat egg whites. Mix egg yolks with sugar until creamy. Add chocolate and chestnut puree. Fold in egg whites. Mix flour with baking powder and sift into the dough. Mix well. Line bottom of a springform pan (9" in diameter) with parchment paper and pour in the dough. Bake in a preheated oven at 180°C / 350°F for 30 minutes. Cool briefly in the pan and then remove to cool completely.
• For the cream, melt chocolate. Separate eggs and beat egg whites. Stir egg yolks with chestnut puree. Add chocolate and fold in egg whites.
• Set base on a plate and surround with a cake ring. Spread in cream and smooth. Chill for 2-3 hours.
• Caramelize sugar in a pan just before serving. Pat chestnuts dry between paper towels and roll in caramel. Place on a sheet of parchment paper to dry. Decorate cake with chestnuts, slice and serve.

CHOCOLATE AND CHESTNUT PIE

Steps:

• Cream the butter& sugar together until pale& creamy.
• Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
• Put the chocolate in a heatproof bowl.
• Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
• Stir the chocolate into the chestnut mixture until combined, then add the brandy.
• Pour the filling into the cold pie crust.
• Level the surface until smooth.
• Refrigerate until set.
• Decorate with whipped cream, chocolate leaves or dusted with cocoa.

CHESTNUT CHOCOLATE DESSERT

Steps:

• Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight.
• Pipe whipped cream rosettes in center if you wish.

CHOCOLATE-CHESTNUT TORTELLI (CHRISTMAS COOKIES)

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
• Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).
• Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
• Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.

CHOCOLATE & CHESTNUT TRUFFLE TORTE

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
• Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
• Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
• Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
• To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

CHESTNUT PIE WITH RUM CREAM

Steps:

• Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
• Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
• In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
• Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
• Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.

CHOCOLATE, ORANGE, AND CHESTNUT PAVé

Steps:

• 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 chocolate orange filling, smoothing top, and freeze 5 minutes.
• In a small metal 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. Pavé may be made 2 days ahead and chilled, covered.
• Discard plastic wrap from top and invert pavé onto a plate. Discard remaining plastic wrap. Garnish pavé with chestnut slices, "paté" pears, and candied orange.
• Pour some ginger crème anglaise onto 8 dessert plates and top with a 1/2-inch-thick slice of pavé.