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The Camaïeu

by taste2016 June 14, 2018
DESSERT

THE CAMAÏEU

BY NATHALIE DIMAS
Makes 1.25 kg | Prep/baking 2 to 3 hrs
INGREDIENTS
  • 500g prunes
  • 350ml cognac
  • Chestnut cream (recipe follows)
  • Dark chocolate for coating

Chestnut cream

  • 500g cooked chestnuts
  • 375g caster sugar
  • 120g water
  • 2 vanilla pods
PREPARATION

For the chesnut cream
1. Put the chestnuts in a bowl with water and bring to the boil.

2. Switch to the blender and recover the purée.

3. Add water, sugar, vanilla seeds and vanilla beans and mix over low heat; can be kept in the refrigerator.

Assembling
1. Macerate the prunes in cognac overnight.

2. Drain the prunes.

3. Pipe the chestnut cream in the sliced prunes.

4. Temper the dark chocolate and coat the stuffed prunes with the chocolate before serving.

atelier ndChestnut CreamChestnutsCognacNathalie DimasPrunesVanilla Pods
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books