Chestnut Symphony

Mix well all dry ingredients together. In the bowl beat the soften butter with the sugar until airy creamy texture. Add the tempered eggs one by one until each one is integrated before adding the vanilla essence and the chestnut cream. Mix well and then, add gradually the dry mixture adding the half of the cream in between. Mix gently each time when adding flour or cream, just enough for the ingredients to combine. Fill the buttered mold with the cake mixture. It is advisable to use a mold perforated in the center since it is fairly a dense dough who will difficult the baking in the central area. Bake at 175°C around 45 minutes moving down the temperature depending on the size of the mold. Let it cool down above 15 minutes until unmolding.

Directly use the chestnut into a pastry bag and pipe a large drop into the cavity of the cake.

In a saucepan, bring the puree with the sugar at 50°C and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil, add half of the frozen blackberries, and bring back to a boiling point around 3 minutes. Add the other half of the frozen blackberries. Reserve and let cool down in the refrigerator. Cover with the compote the chestnut cream.

Hydrate the gelatin powder with the water. Heat up the cream to 85°C, add the gelatin mass to melt and pour gradually into the chopped white chocolate using the hand blender to emulsify the texture. Pour over the mixture chestnut puree/chestnut cream stirring well. Let crystallize into the refrigerator around 6 to 8 hours. Then, whip gently until piping consistency. Pipe the Chantilly over the chestnut cake forming a nice rosace. Decorate with the winter berries (blackcurrant, cranberries, and sea buckthorn).