Monthly Archives December 2018

A suggestion for a seasonal dessert: Christmas Chestnut Log

It’s certainly time to start thinking of what you will serve over the festive season, so here’s an idea that may interest you !
A Christmas Chestnut Log – straight from Corsica

Ingredients for the sponge:                                                         
100g chestnut flour
5 eggs
100g sugar
1 packet vanilla sugar

Now for the chestnut cream :
150g chestnut cream
2 egg whites
20cl liquid cream
100g sugar
2 gelatine leaves
100g broken chestnuts

Syrup :
50g sugar
1 glass of water
lemon zests
1 glass eau-de-vie/brandy

Roll the cake. Take 2 large bowls, and in the 1st break 4 eggs, putting the yokes aside. Add sugar to the yokes (both sugars). Mix well until smooth. Add the remaining whole egg and remix...

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A few words on: The Chestnut Flour Mills in Corsica

The sweet chestnut tree – symbol of Corsican culture and identity.  

Chestnut flour is a product that has been rediscovered by the public these past few years, regaining popularity.
And, although it grows in many European regions, it is in Corsica that this tradition was and remains one of the oldest and the strongest.
In 2008, Corsica groups together 35 chestnut flour mills, exclusively devoted to this production. All of those who, in metropolitan France started making the flour for the past fifteen years, come to Corsica in order to study it.
Bernard Biancarelli reminds us that the miracle of the Corsican chestnut is due to Genoa.
‘It is true that Genoa, ruler of the country since the XVI century, obliged the Corsicans at the end of a vast program of agricultural development, to plant fi...

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