Course All Seasons, Ambassadors Only, Autumn, Dessert, French Classes, Paris, Spring, Summer, Winter
Servings 8
Ingredients
FRENCH MERINGUE
50Grams(1.76 oz)Egg Whites
50Grams(1.76 oz)Granulated Sugar
50Grams(1.76oz)Confectioners Sugar
CHANTILLY
150Grams(5.29 oz)Cream
CHESTNUT SPAGHETTIS
100Grams(3.53 oz)Chestnut Paste
200Grams(7.05 oz)Chestnut Cream
35Grams(1.23 oz)Heavy Cream
Instructions
Yields: 8 Individuals
French Meringue:
Preheat the oven to 120°C (248°F).
Put the egg whites into a mixing bowl and add 1/3 of the granulated sugar.
Whisk at medium speed until the egg whites have roughly doubled in volume and they are firm.
Add the rest of the granulated sugar while continuing to whisk.
Stop the stand mixer and delicately fold the confectioner’s sugar using a spatula.
Pipe out smooth mounds of meringue about 50mm diameter (1.97 in). (It’s okay to trace circles with a marker on the back of the parchment paper to make sure that all the meringues are the same size).
As soon as the meringues are in the oven, change the oven temperature to 90°C (194° F).
Cook for about 1.5 hours.
Chantilly:
Whisk the cream and sugar together until the cream has stiff peaks. Be careful not to whisk too much.
Chestnut Spaghettis:
Using the paddle attachment, mix the chestnut paste and cream together to soften the chestnut paste.
Add the chestnut cream and mix until just incorporated.
Be careful not to over mix.
Pipe immediately or keep in the refrigerator until needed.
Finishing:
Pipe the Chantilly in a dome onto each meringue.
Place it in the freezer just long enough to harden the cream a little bit.
Using a “grass” tip, pipe out the chestnut spaghettis around the Chantilly.