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Buckwheat with Chocolate, Chestnut & Caramel

06 December 2017

Buckwheat with Chocolate, Chestnut & Caramel

This Buckwheat & Cocoa base tastes fantastic & the chestnut brings a divine point of difference to the chocolate & the richness of the mascarpone caramel is truly indulgent. This is a great wheat free base for any dessert.

Prep Time: 60 minutes Cook Time: 35 minutes Servings: 8 people


 Ingredients 

Buckwheat Dough

  • 240g Buckwheat Flour
  • 10g Cocoa Powder
  • 2 Eggs
  • 100g Butter
  • 100g Brown Sugar
  • Lemon Zest
  • ¼ tsp Nutmeg
  • ¼ tsp Cloves

Caramel

  • 250g Caster Sugar
  • 250g Mascarpone
  • Pinch of Salt

Chestnut Filling

  • 250g Chestnut Puree
  • 200g Mascarpone
  • 100g Cooked Chestnuts
  • 50g Unsalted Butter
  • 120g Dark Chocolate
  • 1 tbsp Rum

Ganache

  • 150g Dark Chocolate
  • 225g Double Cream
  • Pinch of Sea Salt

Method

Buckwheat Base

  1. In a large frying pan toast the flour over a medium heat until it is golden. Sieve & allow to cool.
  2. Add the cocoa powder & butter to the flour & rub together.
  3. Add the spices, lemon, sugar & salt: mix together then add the beaten egg and mix to form a dough.
  4. Roll out the dough between 2 sheets of parchment paper to about 10mm thick and leave to chill for 30 mins in the fridge.
  5. Pre-heat the oven to 175C bake the dough for about 8-10 mins then remove the top layer of paper and bake for a further 3-4 mins.
  6. As you remove from the oven stamp out the pastry base with a metal ring, allow to cool.

Caramel

  1. In a heavy bottom saucepan add a splash of water to the sugar, bring gently to the boil and allow to caramelise. When it has reached a nice golden brown, remove from the heat and whisk in the mascarpone.
  2. Pour a thin layer in to the moulds on top of the buckwheat base, allow to cool and refrigerate until cold and set.

Chestnut Pie Filling

  1. In a mixer, mix the cooked chestnuts & butter together until smooth.
  2. Add the mascarpone, chestnut puree & rum to the mixer and mix well until smooth.
  3. Melt the chocolate and fold in to the mix, place in to a piping bag.
  4. Pipe the mix nearly to the top of the ring on to the set caramel.

Ganache

  1. Bring the cream to the boil & pour over the chocolate, mix well & spoon over a little of the ganache to top each dessert.
  2. Allow to set for about an hour before serving.

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Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD