Pastry Cream For Chestnut Chocolate Layer Cake Recipes

NO-FUSS PASTRY CREAM

Steps:

• Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

CHESTNUT CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350°F. Butter two 9 × 2-inch round professional baking pans, and line the bottoms with parchment. Butter the parchment, and set aside.
• Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; let cool completely. Transfer the chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside. Reduce the oven temperature to 325°F.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With the mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer the egg white mixture to a bowl.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks, water, oil, and vanilla; beat on medium speed until smooth and well combined, about 1 minute.
• Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the prepared cake pans.
• Bake on the same shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the centers of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert the pans to remove the cakes. Remove the parchment paper.
• Place 1 layer on a cake round (or directly onto a cake stand or serving platter). Using an offset spatula, spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
• Pour the ganache on top; carefully spread to about 1/4 inch from the edges. The ganache will overflow slightly and gently brim the edges. Arrange the marrons glacés on top of the cake, spaced evenly. Set the cake in a cool place to allow the ganache to firm.
• Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove the wrap, and stir until the chocolate is completely smooth and melted. Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes. to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.

CHESTNUT CHOCOLATE CAKE

Steps:

• For cake: Preheat oven to 350F.
• Butter two, 8 inch round cake pans.
• Line with parchment, cut to fit, butter and lightly flour paper.
• Melt chocolate with espresso.
• Stir until smooth.
• Stir in yolks, one at a time.
• Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
• Remove from over water.
• Stir in butter, one piece at a time, until melted.
• Blend in Cognac.
• Beat whites in large bowl with salt and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff but not dry.
• Beat in cornstarch.
• Stir ¼ of whites into chocolate mixture to lighten.
• Fold in remaining whites and pour into prepared pans.
• Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
• Cool in pans; cakes will deflate.
• Remove from pans and brush off crumbs.
• For ganache: Bring cream to boil in small saucepan over low heat.
• Remove from heat.
• Pour into mixing bowl.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Add Cognac.
• Refrigerate until mixture just begins to thicken.
• Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
• Cut out piece of cardboard slightly smaller than cake.
• Wrap in foil, set on rack.
• Top with 1 cake layer.
• Spread with ganache.
• Sprinkle with chopped chestnuts.
• Top with second layer.
• Press with baking sheet to level.
• Smooth edges.
• Refrigerate until ganache is chilled.
• (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
• Remove from heat.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Blend in Cognac.
• Cool glaze until just warm to touch.
• Reserve ½ cup.
• Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
• Smooth with offset spatula.
• Transfer to platter.
• Cool reserved glaze until set.
• Spoon half of reserved glaze into pastry bag fitted with small plain tip.
• Pipe crisscross pattern over top and sides of cake.
• Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
• Brush off any violet crumbs that don’t make it.
• Fit bag with leaf tip; spoon in remaining glaze.
• Pipe leaves around bottom.
• Set violet in center.

PASTRY CREAM FOR CHESTNUT CHOCOLATE LAYER CAKE

Steps:

• In a medium saucepan, bring the milk to a boil. Fill a large bowl with ice and water; set aside.
• In a medium bowl, combine cornstarch, flour, sugar, salt, egg, and egg yolk; whisk until well combined. Pour one-quarter of the boiling milk into egg mixture, whisking until combined. Whisk mixture back into remaining milk; place over medium-low heat. Whisk until mixture begins to bubble and has thickened, 4 to 5 minutes.
• Remove from heat; whisk in butter and vanilla until butter is completely melted.
• Transfer mixture to a medium bowl; place bowl in the ice bath. Let stand until cold, stirring occasionally, about 10 minutes. Cover with plastic wrap, and store in the refrigerator until ready to use.