Recipe: Autumn Delight

Preheat oven to 180°(th6).

1 Place parchment paper in a 24 cm diameter mold.

2 Whisk together flour, sugar, egg whites, hazelnut powder, melted butter and honey.

3 Pour into mold and bake 10 to 15 minutes.

4 Cool then cut 8 rounds of dough with 6 cm diameter mousse rings. Keep chilled.

5 Score the chestnuts and cook 10 minutes in water.

6 Drain then remove the shells and peel the inner skin.

7 Place the chestnuts in a saucepan, pour milk to cover and cook until they mash easily.

8 Drain then pass through a food mill.

9 Weigh 300 g (10.5 oz) of this puree.

10 Cook the sugar and water to 121°(hard ball) then pour over the puree, mix and blend to obtain a finer cream.

11 Split the vanilla pod in half, remove the seeds, add to the chestnut cream and cook stirring frequently until thick enough to hold its shape after unmolding.
Cool.
Place a round of dough at the bottom of 4 mousse rings 6 cm in diameter. Top with chestnut cream then cover with another round of dough.
Keep chilled for at least 2 hours then unmold onto a plate or serving dish. Decorate according to your imagination with whipped cream, caramel sauce, hazelnuts etc...
You can use pre-peeled natural chestnuts to save time. To vary the flavors, add raisins macerated in rum to the chestnut cream, crushed hazelnuts...