Chestnut Pavlova made with
– a meringue,
– whipped cream,
– chestnut cream,
– chestnut paste.
Equipment used
– Baking tray
– Baking paper
– Plain tip
– Pastry bag
Ingredients
Meringue
80g egg whites160g sugar12g cornflour6g lemon juice
Chantilly cream 150g cold liquid cream30g powdered sugar
Chestnuts250 g chestnut paste100 g chestnut cream50 g butter15 g dark rum
The recipe
For 5 Pavlovas
Meringue80g egg whites160g sugar12g cornflour6g lemon juice
Place the egg whites, powdered sugar, cornflour and lemon juice in a bowl. Beat the egg whites with an electric mixer until the meringue is firm and smooth. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking sheet lined with baking paper.
Bake at 90°C for 2 hours 30 minutes, then leave in the oven for a further 30 minutes.
Chantilly cream 150g cold liquid cream, 30% minimum fat content30g powdered sugar50g mascarpone
Whip the cold cream with the mascarpone using an electric mixer. Use liquid cream with a minimum fat content of 30% (I often use Crème Fleurette Extra de Président). Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this chantilly.
Assembly
Poach the whipped cream over the meringues.
Chestnuts250 g chestnut paste100 g chestnut cream50 g butter15 g dark rum
Mix the chestnut paste, chestnut cream, butter and rum. Place this mixture in a piping bag fitted with a petal tip and poach over the whipped cream.
Chill until ready to eat.
If you don’t want to eat your pavlovas straight away, we recommend applying a little melted white chocolate with a brush before poaching the chantilly to protect your meringues from humidity.
I decorated it with a little edible gold leaf.
