a “castagneuse” from the Cévennes – Liberation


Bouffons la vie, Libé’s cooking recipesdossier
“Liberation” accompanies you in the kitchen, in young and old alike. Today, an express cake with vanilla chestnut cream.

In the Cévennes, it is called “la castagneuse”, because it is made with vanilla chestnut cream. And what better than chestnuts to whip your taste buds? Bernard Laurance (1) gives this super-quick cake to prepare (but be careful, you have to wait one night before tasting it).

You will need: 160 g of unsalted butter; 485 g of vanilla chestnut cream; 160 g of eggs (either 3 large or 4 medium); 1/2 teaspoon of salt.

Melt the butter in a double boiler or in the microwave. Pour the chestnut cream into the melted butter; mix well with a spatula to incorporate the butter. In a ramekin, beat the eggs omelet style then weigh 160 grams and pour them into the mixture. Beat again to obtain a smooth mixture.

Pour into a buttered gratin dish (ideally 17 x 23 cm) or in a pie dish 22 cm in diameter. Bake at 165 ° C for forty-five minutes. The cake should be firm in the center and the edges caramelized. Let it cool down to room temperature. Film it and place it overnight in the fridge. Cut it into square pieces and serve it as is or with whipped cream.

(1) Bernard’s Cuisine, my 180 best recipes by Bernard Laurance, ed. Flammarion (2021), 384 pp., 24.90 euros.

Source: Libération by www.liberation.fr.

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