Let's go with a new recipe for a delicious pear and chestnut cream cake. Namely, I am completely addicted to chestnut cream, I have eaten it since my childhood.
So I asked my parents during their stay in Holland to bring me some cans of this chestnut cream that I loved so much. Even if I like to taste it plain, with plain soy yoghurt or even better with apple compote! Why not make a moist, without chocolate icing this time, because it's still a pretty sweet dessert.
Obviously, you can find chestnut or chestnut cream just about anywhere, I have also tried several brands, spoiler I didn't like it at all... I think the chestnut cream Clément Faugier contains a lot of sugar and that must be what I like haha.
It was in 1882 that a disease, the mulberry moth, ravaged the production of silkworms and caused an economic crisis in the south of the Lyon region.
To revitalize his countryside, Clément Faugier, a young engineer from Ardèche, decided to exploit another important resource of the department: chestnuts. With the help of a pastry chef, he founded a candied chestnut factory in the town of Privas.
This delicacy, already known and appreciated, however, poses labor problems. Because, to obtain a candied chestnut, you must first remove the skin from the chestnuts, then handle them delicately in order to glaze them. However, this last operation weakens them and leads to a major mess.
Clément Faugier then had the idea of using the scraps... to make chestnut cream.
Three years later, in 1885, Ardèche chestnut cream finally saw the light of day. Its composition - unchanged since - is a mixture of broken candied chestnuts, previously steamed chestnuts, sugar, glucose syrup and vanilla!
This recipe is for pear and chestnut cream cake is:
Quick and easy to make
255g of flour (all purpose)
1 tbsp of almond powder
40g of coconut sugar
5g de sucre vanillé
10g for baking powder
300g of plain soy yogurt
1 big tbsp of chia seed
2 big tbsp of chestnut cream
2 pears (pelled)
- Preheat your oven to 190°C. (374 f)
- In a bowl, mix the dry ingredients (flour, almond powder, sugars, yeast).
- Then add the yoghurt, the chia seeds, the chestnut cream, mix well with a spatula.
- Peel the pears, cut them into more or less large pieces (according to your tastes) then add to the bowl.
- Mix everything gently.
- Put margarine or deodorized oil (like sunflower oil for exemple) at the bottom of your mold, sprinkle with a little flour and pour your mixture.
- Bake for about 45min at 190°C, monitor the cooking with a sharp knife (plant in the center of the cake). If you have an oven that's not great like mine, put 10min more at 170°C so that it's cooked inside.