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Prep time
1 hour
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Cook time
1 hour 30 minutes
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Serves
4
Author Notes
At the prestigious Michelin-starred restaurant La Passagère, located within the luxurious Hôtel Belles Rives in Juan-les-Pins, Chef Pâtissier Steve Moracchini stands out for his refined and elegant creations. Named "Pastry Chef of the Year" by Gault & Millau in 2016, Moracchini elevates local ingredients through balanced and lightly sweetened recipes. Among his signature desserts, the Chestnut and Black Currant Pavlova beautifully combines the sweetness of chestnuts with the tartness of black currants, all atop a crispy meringue and light cream. This festive pastry celebrates natural ingredients with boldness and finesse, making it a true delight for the senses. —damianotrulli
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Ingredients
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100 g egg whites
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100 g powdered sugar
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100 g granulated sugar
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280 g milk
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50 g egg yolks
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50 g granulated sugar
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35 g butter
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150 g chestnut puree
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30 g rum
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200 g whipped cream
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500 g black currant pulp
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50 g granulated sugar
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10 g pectin
Directions
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Meringue:
Cook at 176°F (80°C) for 20 minutes and hollow out the interior, then place in a warm, dry place to cool.
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Chestnut Cream:
Make a pastry cream, then pour over the chestnut puree. Cool and add the whipped cream.
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Black Currant Compote:
Heat the pulp to 167°F (75°C), then add the sugar and pectin, and bring to a boil. Pour into a black mold.
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For the presentation, take the meringue shell, place the chestnut puree at the bottom, then add the cream and the compote. Top with more cream and a drizzle of chestnut puree. For decoration, add halved blueberries, a meringue stick, a few sprouts, and a touch of gold leaf. Serve with a side of black currant juice in a sauceboat.
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