Chestnuts offer a unique flavour profile that's both sweet and slightly nutty. Beyond just the classic roasted chestnut, this versatile fruit can be transformed into a variety of delectable treats.
Marubishi Malaysia would like to introduce our range of Roger Descours chestnut products:
Introduction to Roger Descours
The Descours family has been working with chestnuts for decades and they are the leader in the French chestnut industry through the obsession of “rediscovering the authentic taste of chestnuts, with the most natural product possible”.
One of the key selling points of Roger Descours is their emphasis on using only natural ingredients without the addition of glucose or preservatives to enhance the authentic taste of chestnuts.
The Versatility of Chestnuts
Chestnuts offer a rich, earthy flavour that complements both sweet and savory dishes. Our range of Roger Descours chestnut line showcases the versatility of chestnuts in various forms:
- Whole Chestnuts in Syrup
- Chestnut Puree: Made with 100% steamed chestnut. Very smooth texture, and consist of chestnut and water only.
- Chestnut Paste: Smooth and velvety, and consist of 68% chestnut, sugar and water.
- Chestnut Cream: Soft & smooth in texture, and consist of sugar, chestnuts, water, and vanilla extract. The sweetest if compared to puree & paste.
We've crafted three desserts; a mix of pastry, cake and tart to showcase the versatility of our range of Roger Descours chestnut products and its potential applications.
Choux au Craquelin with Chestnut
This dressed-up choux au craquelin is a twist to the classic French pastry using chestnut to zest things up. This delicious sweet treat boasts a crunchy, crisp exterior that contrasts beautifully with a delicate, airy chestnut filling.
This dessert features a buttery choux pastry topped with a sweet, crunchy cookie crust and filled with chestnut cream and chopped chestnut filling!
A melt-in-your-mouth light, creamy and airy whipped chestnut ganache is then piped atop, and finished with chestnut paste and a whole chestnut.
Let us show you how we assemble the Choux au Craquelin with Chestnut:
We start off by filling an empty, baked choux with chestnut cream and whole chestnut that has been chopped into small pieces.
A generous dollop of whipped chestnut ganache is then piped on top of the filled choux.
The whipped chestnut ganache is made using Roger Descours Chestnut Puree. This high-quality puree offers a natural chestnut flavor without any added sugar or vanilla flavouring. It consists solely of steamed chestnuts and water, ensuring a pure taste.
The Roger Descours Chestnut Puree is most suitable for when you wish to adjust and customize the sweetness level or texture for your creations.
For the finishing,we blended the Roger Descours chestnut paste with whipped cream for finer texture. Depending on how soft you like your chestnut paste to be, you may add 5-10% of whipping cream to the paste.
Roger Descours chestnut paste boasts a remarkable 68% of pure chestnut which is the highest percentage among the other brands in the market.
Normally, chestnut paste made by marron glace (chestnut coated by glucose syrup) are mixed with vanilla for flavouring but this chestnut paste is made only with chestnut and a small amount of sugar using traditional method to maintain the original and authentic chestnut taste.
We fit a piping bag with a Mont Blanc nozzle (9-hole stainless-steel vermicelli piping tip) and filled it with the blended chestnut paste.
The chestnut paste is then piped around the whipped chestnut ganache in a circular motion.
Dust on some snow powder and garnish the choux puff with a whole chestnut, gold flakes and a small sprig of thyme leaf. And voila! A stunning Mont Blanc choux au craquelin.
Here's a snapshot of the cross section! We reckon it's a festive dessert that's sure to delight one's taste buds. ;)
You may find the recipe here: Choux au Craquelin with Chestnut
Earl Grey Chestnut Cream Swiss Roll
This dessert that resembles a chestnut 🌰 features a soft and delicious earl grey-infused chiffon cake with chestnut cream.
Chopped chestnut pieces are included for that extra sweetness and nuttiness. The bottom of the swiss roll is coated with almond nibs for the extra bite, and for it to resemble the hilum part of the chestnut.
For this dessert, we start off by making the earl grey cake. We infused Narizuka Earl Grey powder into the batter giving the cake batter a rich earl grey flavour and strong colour:
We're using the egg separation method for this chiffon cake to achieve a light and fluffy texture.
The yolk is mixed into the flour/sugar/milk/oil mixture then beaten lightly to combine.
Egg whites that are separated are beaten until soft peaks form then slowly and gently folded into the yolk mixture in a few additions.
Be sure not to overmix the batter so as not to deflate the chiffon cake.
The batter should be thick and pale without any streaks of beaten egg whites. This is known as the 'ribbon stage' whereby the batter leaves behind a consistent trail like shown below:
For the filling, we used Roger Descours Chestnut Cream which we mixed in with a bit of whipping cream and sugar.
The chestnut cream is more fluid and smoother than the paste, and can be directly mixed either into dough and/or other dairy products.
Roger Descours Chestnut Cream consist of chestnut puree, sugar and also Madagascar vanilla extract for enhanced fragrance.
The combination of the Roger Descours Chestnut Cream and whipping cream results in a cream with a subtle beige hue.
When the baked chiffon cake has cooled down, the sides are shaved slightly on both ends for downward-slanting edges.
The whipped chestnut cream is then piped atop of the cake, in the center forming a log with chopped pieces of chestnuts placed within the cream.
Both sides of the cake are also layered lightly with some cream:
Both of the slanted edges are then brought together to form a triangular shaped swiss roll:
The swiss roll is chilled for several hours to ensure a nice and tight roll that keeps its shape. Let the cake cool in it’s rolled state - it’s best served once it’s been chilled as the filling and cake become even more moist.
Once the cake has set, we sliced the roll into 1-inch thick individual slices. Each slice is then lightly spreaded on with some chestnut cream on the bottom, and finished with a coating of almond nibs.
Don't you think this cake is cute and visually unique?
The whipped cream filling inside the cake roll is soft with a deliciously nutty and sweet chestnut flavour, pairing perfectly well with the fluffy earl grey chiffon cake.
You may find the recipe here: Earl Grey Chestnut Cream Swiss Roll
Salted Caramel Chestnut Tart
This is a sinfully decadent Salted Caramel Chestnut Tart with a creamy and soft salted caramel chestnut filling topped with luxurious chestnut paste.
This is definitely a dessert to get excited by! Let us show you how we assemble this exquisite looking dessert tart:
Chestnut custard is piped into a baked, empty tart shell and then filled generously with whole sweetened chestnut that has been chopped up.
The Roger Descour chestnuts in syrup are sweetly delicious, and can even be eaten on its own. As the chestnut shape is retained as a whole, it can be used for garnishing desserts, or chopped up into small pieces for filling.
A generous dollop of salted caramel chestnut cream is piped atop the chestnut custard, and filled with salted caramel.
We used the same chestnut paste for the choux dessert for this tart as well, but with a different nozzle to achieve a different design.
For decor, the tart is topped with a whole chestnut, and small dollops of salted caramel are piped on 4 corners of the tart. For a more exquisite and elegant look, garnish with edible gold leaf flakes and a small sprig of thyme leaf.
The tart's crisp, buttery crust provides a delightful contrast to the creamy, velvety texture of the chestnut custard and whipped salted caramel chestnut cream.
The chestnut custard is rich, with a nutty flavor and complements really well with the sweet and salty notes of the salted caramel. Together, they create a delicious blend of texture and taste that is sure to tantalize your taste buds.
You may find the recipe here: Salted Caramel Chestnut Tart
Check out how we assembled these chestnut desserts over on our Instagram:
If you would like to find out more about how our range of Roger Descours chestnut line can enhance your baked goodies, don't hesitate to reach out to us. You can contact us HERE.
If you would like to purchase any of the chestnut products, you may click on the respective product images below:
