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Cooking Recipe Video : Tart souffle with chestnuts

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Restaurant: Le Clos des Cimes

Chef: Régis Marcon

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4.1/ 5 - 11 votes - 603 views
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Restaurant: Le Clos des Cimes

Chef: Régis Marcon

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4.1/ 5 - 11 votes - 603 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Tart souffle with chestnuts Tart souffle souffle with with chestnuts chestnuts Tart souffle with souffle with chestnuts
Recommended wine with the dish:
Arbois-vin de Paille
Difficulty level:
Cooking recipe viewed:
603
Cooking Recipe Preparation time
  • Preparation time: 40 minutes
  • Cooking: 15 minutes + 8 minutes
Cooking Recipe Ingredients
Dough:
  • 0.62 lbs. butter
  • 0.33 lbs. powdered sugar
  • 1.1 lbs. flour
  • 0.265 lbs. almond powder
  • 2 eggs
  • 1 pinch of salt
Main mixture:
  • 2.8 oz. butter
  • 0.33 lbs. chestnut dough
  • 1.76 oz. sugar
  • 2 egg yolks
  • 1 egg
Ice-cream:
  • 1 pint milk
  • 6 egg yolks
  • 0.22 lbs. sugar
  • 0.42 cups cream
  • 20 g preserved ginger
  • 2 vanilla pods
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Dough:
  1. Soften the butter. Add powdered sugar, eggs, flour, and almond powder.
  2. Slightly millcut the dough. Cover with a plastic foil and store it in the refrigerator for 20-30 minutes.Put the tart on a buttered pan.
  3. Preheat the oven at 356 degrees F. Reput it again for 20 minutes in the refrigerator and cook it then for 10-15 minutes at 356 degrees.
Main mixture:
  1. Melt the butter and chestnut dough in a bain-marie. Stir with a mixer and add sugar, egg yolks and eggs. Blend the 2 mixtures using a spatula. The butter-chestnut dough mixture must be lukewarm for the mixture.
  2. Use this dough to fill the bottom of the tart with it.
  3. Let it cook for 7-8 minutes at 356 degrees F. The middle of the dough should be slightly cooked.
Ice-cream:
  1. Boil the milk and vanilla pods (cut in half, opened and scraped) in an open saucepan.
  2. Mix the egg yolks and sugar with a beater to blanch the mixture.
  3. Pour the hot milk on top of it and reput the whole on the flame, stirring calmly with a spatula.
  4. While the English cream thickens, be careful to not let it boil. Then, put it in the Chinese tin-plate.
  5. Put it in the cold. Once it has cooled down, add the cream and stir with force.
  6. Cut the preserved ginger into very small dice and, in the end, add these dice to the ice-cream.
Restaurant
Name:
Le Clos des Cimes
Phone:
+33 4 71 59 93 72
Website:
www.regismarcon.fr
Address:
Larsiallas
City:
St Bonnet le Froid
Country:
Fr
Overview:
"In order to find Regis Marcon’s "Le Clos des Cimes", you have to mount the valley again until Saint Bonnet le Froid, his native village. If it happens to be a beautiful morning in autumn, you might find Regis Marcon in the forest enjoying one of his passions: the mushrooms! This chef really wants to understand the nature and its products…and thus prepares the most subtle compositions. According to Regis Marcon, there is a close similarity between the cuisine and painting. The two of them search their inspiration in the history as well as the territory and both are looking for a perfect equilibrium of tastes, forms, and colors."
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