CookEat Recipe
Chestnut-Flour Ring Pudding with Cream
A very cold chestnut-flour and chocolate ring pudding containing almonds, pistachios and candied citron, filled with vanilla whipped cream.
Method
Steps
Step 1
Gather the ingredients: 200 g chestnut flour; 50 g plain dark chocolate, chopped; 30 g caster sugar; 35 g butter: 25 g for the mixture and 10 g for the mould; 20 g candied citron, cut into tiny pieces; 12 blanched sweet almond kernels; A few shelled pistachios, about 6 kernels; 500 ml whole milk: 100 ml for the chocolate and 400 ml for the flour; 3 eggs, separated; 150 g cold whipping cream; A little vanilla, such as 1/4 teaspoon vanilla extract.
Step 2
Blanch and peel the almonds and pistachios if necessary. Cut the pistachios in half and the almonds into slivers or small pieces. Toast the almonds lightly in a dry pan or a 150°C oven for about 8–12 minutes, then cool. Cut the citron into tiny pieces.
Step 3
Melt the chocolate gently with 100 ml of the measured milk, then stir in the sugar and 25 g butter and set aside. In a saucepan, gradually mix the remaining 400 ml milk into the chestnut flour to avoid lumps. Add the chocolate mixture and cook gently, stirring continuously, for about 8–12 minutes until thick and the flour is cooked.
Step 4
Transfer to a shallow bowl and cool promptly. Stir in the three yolks, then whisk the three reserved whites to firm peaks and fold them in. Add the prepared almonds, pistachios and citron last, distributing them through the mixture.
Step 5
Grease a ring mould of about 1.2 litres with the reserved cold butter. Fill, leaving some room for expansion, and stand it in a deep roasting tin. Pour hot water into the outer tin to about halfway up the mould. Bake at 160°C for about 45–60 minutes until set and at least 74°C in the centre. Keep the water below the mould rim and handle the hot water carefully.
Step 6
Remove from the water bath and cool promptly, refrigerating at 4°C or colder within 2 hours. Chill for at least 3 hours until firm, then place briefly in the freezer for about 30–60 minutes to make it very cold and easier to unmould, without freezing it rock-hard. This controlled chilling replaces the source’s external ice-and-salt surround; no salt goes into the pudding.
Step 7
Whip the cold cream with the vanilla to soft firm peaks. Unmould the very cold pudding onto a serving platter and fill its central hollow with the whipped cream. Serve promptly and keep any leftovers refrigerated for no more than 2–3 days. The almonds, pistachios and citron belong inside the pudding, not scattered on top.
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