Ingreadient :

• 250g butter, softened
• 250g caster sugar
• 5 eggs
• 250g SR flour
• Chestnuts
• Whipped cream
• icing sugar to dust
• 400g sprouts, sliced
• 6 slices pancetta cut into thin strips
• Glug of water
• 100g chestnuts sliced
• 25g butter
• Black pepper
• 5 egg whites
• 250g sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 400ml double cream
• 400g chestnut puree
• 150g caster sugar, heated to a caramel
• 12 marron glace

 

Direction :

1. Preheat the oven to 180c.
2. Pop 12 muffin cases into a muffin tin.
3. Beat the butter and sugar together until white, add the eggs 1 at a time, fold in the flour by hand. Divide between the cases, level off loosely then drop onto the work surface to level off completely and bake for 15 to 18 minutes, cool.
4. Cut each top off and slice in ½ to make the wings. To serve spoon the cream onto the top of the cakes sit the other sponge wings  on top and decorate with chestnuts and dust with icing sugar.
5. In a large pan rapidly cook the sprouts in water, butter, salt and pepper for 5 minutes. Fry the bacon separately. Finish with the chestnuts.
6. Firstly, line a baking tray lined with baking parchment
7. Preheat the oven at 100ºC/200ºF/gas mark 1/2.
8. In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a soft peak. Add the cornflour vinegar  and whisk again.
9. Draw a 20cm (8 inch) circle on the baking parchment, flip it over and place on the baking tray, then spoon on the meringue, building it up high and round off the edges with a spatula. Bake in the oven, on the middle shelf, for 3 hours until dry and crisp. Turn the oven off and leave the meringue inside to cool.
10. To assemble, place the meringue on a serving plate. Spoon on the cream. Put the puree through a ricer and decorate with marron glace and caramel.