Le turinois

Yield: 4 servings

Measure Ingredient
2 pounds Chestnuts, unpeeled-=OR=-
1½ pounds Chestnut puree unsweetened
5 ounces Castor sugar
½ cup Water
8 ounces Dark chocolate
\N \N Vanilla essence -=OR=-
\N \N Rum -=OR=- Brandy

Peel the chestnuts. Nick a thin strip from the outside skin, and put them into a saucepan of cold water. Bring to the boil, and remove from heat.

Taking them out one by one, take off the hard ouside shell, and the thin bitter inner skin. Leave any difficult one to one side, then put them into boiling water again, and try again.

Now simmer the chestnuts in water flavoured with a vanilla pod until really tender, but not completely falling to a mush. Drain and pass through a fine sieve.

Cream the butter thoroughly, add the sugar by degrees and beat until white. Break up the chocolate, and melt in a small pan with the water stir to obtian a smooth cream. Allow to cool a little, then add to the butter mixture with the chestnuts. Flavour to taste with vanilla essence or rum or cognac. Lightly oil a loaf tin, and line it with greaseproof or baking paper. Turn the mixture into the tin, smooth over and leave to set in a cool place overnight. Nest day, turn out, cut into slices and serve with chantilly cream and langue de chat biscuits. A good beaten egg custard could substitute for the whipped cream.

If you ONLY have access to sweetened chestnut puree, then reduce the amount of sugar in the recipe appropriately. BUT be aware that the recipe is far better if made with freshly pureed chestnuts.

Recipe from "The Cordon Bleu Cookery Book" typed by Ian Hoare - ihoare@...

Submitted By IAN HOARE On 10-28-95

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