Chestnut blueberry verrine

Mont Blanc

Ingredients

6 verrines

Chestnut ganache

80 g Liquid cream
10 g Inverted sugar
55 g Chestnut cream
70 g Chestnut puree
155 g Liquid cream
85 g White chocolate

Meringue française

150 g Egg whites
150 g Caster sugar
150 g Icing sugar

Filling

240 g Blueberry high fruit compote

Blueberry high fruit compote

This blueberry compote is made from a blend of blueberries sourced from Canada and Eastern Europe, selected for their flavour quality and aromatic intensity. With no added flavourings or colourings, it delivers the authentic character of the fruit, with visible fruit pieces and a natural blueberry taste. Its generous texture makes it particularly well suited to verrines, inserts and pastry applications. It pairs perfectly with dairy products, creams and a wide range of gourmet creations.

Discover our High fruit compote product range

Preparation steps

1. CHESTNUT GANACHE

Heat the first liquid cream with inverted sugar and chestnut cream. Pour on melted chocolate by thirds and emulsify. Add the second liquid cream and chestnut puree. Mix until an homogenous texture is obtained. Keep in the refrigerator for 3 hours at least before whipping.

2. FRENCH MERINGUE

Whip the egg whites with an electric whisk on medium speed. Add the sugar by thirds until you reach soft peaks. Add icing sugar to stiff. Pipe meringues with a fluted tip. Bake at 110°C for 1 to 2 hours (depending meringue’s dimensions). Keep in the oven or in a dry box before use.

3. ASSEMBLY

In each verrine, spoon 40 g of blueberry high fruit compote. Place a meringue. Pipe the chestnut ganache with a fluted tip. Sprinkle some meringue pieces and a blueberry half.

A creation by

Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

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