La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

Home Sweet Traou Mad with blueberries and chestnut cream

Traou Mad with blueberries and chestnut cream

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
Some time ago, Traou Mad had really liked my little reportage that I had made on their factory in Pont Aven (see the reportage HERE). They have since asked me to make some recipes for their blog: http://blog.traoumad.fr/. So I had the pleasure of receiving a package full of wonders at home! I continue my partnership with my favorite little Breton cakes, the “traou mad”… For the month of March, I’m offering you a quick and simple, yet delicious, fresh and crispy recipe!  I use the traou mad as a base, like a small tartlet, which I then garnish with blueberry jam, whipped cream, fresh blueberries and with a smooth chestnut cream. So easy, you can make a lot of them for a sweet buffet! 

Recipe for 16 traou mad with blueberries and chestnut cream:

-16 traou mad cakes
-180g of vanilla chestnut cream
-180g of unsweetened chestnut purée
-15g of amber rum
-120g of mascarpone
-a jar of blueberry jam
-125g of fresh blueberries
-100g of whipped cream
Put the unsweetened chestnut purée, the vanilla chestnut cream (and very sweet!!) and the amber rum in a bowl.

Note from Bernard:
The reason I mix the chestnut purée AND the vanilla chestnut cream is because I feel that with just the cream, the result would be too sweet. The puree is sugar free and balances the whole.



Mix with an electric whisk for 5 minutes. 



Add mascarpone and continue to whisk for 2 to 3 minutes.




Prepare the traou mad by putting half a teaspoon of blueberry jam in the center. 



Add a little whipped cream. 




Arrange a blueberry on top of the whipped cream.


Put the chestnut cream in a pastry bag fitted with a fluted tip and garnish by making a dome of chestnut cream on the whipped cream.



Finish by adding a blueberry on top and a little powdered sugar. 



Let stand in a cool place for one hour before serving. 



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La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

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