Apple marron gateau

Apple and Marron Gateau recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Apple marron gateau is a delectable dessert that combines the sweet and tart flavors of apples with the rich and nutty taste of chestnuts. This elegant cake is layered with a moist apple sponge cake, a creamy chestnut mousse, and a luscious apple compote. Topped with a glossy glaze and garnished with roasted chestnuts, it is a perfect treat for any special occasion or holiday gathering. The combination of apples and chestnuts creates a harmonious blend of flavors, making this gateau a true delight for the senses.

Keywords: Apple, Marron, Gateau, Chestnut, Dessert

Apple marron gateau details

Apple marron gateau, recipe Rating: 4.5
Number of votes:98

Ingredients

1. Egg – 3
2. Castor sugar – 125 grams
3. Vanilla essence – 1 tsp
4. Self raising flour – 75 grams
5. Can unsweetened chestnut puree -440 grams
6. Carton whipping cream – 284 ml
7. Clear honey – 2 tsp
8. Green skinned dessert apples – 2 (cored)
9. Lemon juice – 1 tbl sp
10. Oranges – 2
11. Walnuts – 50 grams ( finely chopped)
12. Apricot glaze – 2 tbl sp

Instructions

1. Line three baking sheets with non stick baking parchments and mark a 25cm ( 9 inch) circle of each
2. Whisk together the eggs, sugar,vanilla essence until thick and pale
3. Shift the flour over the mixture and fold in ( mix ) using a large metal spoon or spatula
4. Divide the mixture between the circles and spread evenly to the edges
5. Bake in a pre heated oven 200 C for 10 -15 mins until lightly coloured and spring to touch
6. Cool on the paper until firm, then peel off the paper and cool on the wire rack
7. Place the chestnut puree, half of the cream, and the honey in a bowl and beat until smooth
8. Place 2 tbl sp in nylon piping bag, fitted with the small star
9. Meringue nozzle and set a side for decoration
10. Whip the remaining cream until thick
11. Cut the apple into think slice and toss in the lemon juice, then strain
12. Chop one third of the slices finely
13. Finely grate the orange rind, cut the orange flesh into segments,
14. Discarding all pitch
15. Place one cake on a flat serving plate or cake board and spread with the quarter of the chestnut mixture
16. Sprinkle with half of the orange rind and chopped apple and top with a third of the cream
17. Repeat the layers, finishing with the layer of chestnut mixture
18. Top with the remaining cake, cover the side and top with the last quarter of the chestnut mixture
19. Then coat the side evenly with the walnuts
20. Arrange the apple slices on the gateau with the circle of orange segments in the center
21. Brush with the glaze
22. Pipe the reserved chestnut mixture as stars around the top edges and in the center using the remaining cream to pipe on top of the chestnut stars

Chill until required