Cold-Infused Roasted Chestnut Bavarois with Tart Satsuma Confit & Brown Butter Sablé

Instructions

1. 1

   In a clean glass container, combine 200 g roasted peeled chestnuts, 300 g whole milk, and 100 g heavy cream. Cover tightly, label with painter's tape, and chill in the refrigerator for 12 to 24 hours. Cold-steeping extracts deep, toasted nut aromatics without pulling heavy, starchy cloudiness into the dairy.

   5 min

   Tip: Crush the chestnuts coarsely with your fingers or a rolling pin before submerging to maximize surface contact.

2. 2

   Preheat your oven to 175°C (350°F). Line an 8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on opposing sides. In a small bowl, mix 75 g unsalted butter (browned and cooled), 90 g all-purpose flour, 25 g granulated sugar, and 1 g fine sea salt until a damp, sandy dough forms.

   8 min

   Tip: Brown the butter ahead of time until hazelnut-brown, then let it solidify slightly to room temperature so the crust doesn't weep oil.

3. 3

   Press the sablé dough evenly into the bottom of the prepared pan using the flat base of a measuring cup. Dock all over with a fork. Bake at 175°C for 14 to 16 minutes until golden brown and dry to the touch. Remove and allow to cool completely on a wire rack.

   16 min

   Tip: A firm, even press guarantees a clean, level slice later without crumbly breakage.

4. 4

   Submerge 5 g sheet gelatin in a bowl of ice-cold water to bloom for 5 minutes. Strain the cold-infused dairy through a fine-mesh sieve into a medium saucepan, pressing gently on 200 g roasted peeled chestnuts with a flexible spatula to extract the infused liquid (you should have about 320g of chestnut cream), then discard the solids.

   6 min

   Tip: Do not squeeze the chestnut solids violently; gentle pressing keeps the custard clean and silky instead of mealy.

5. 5

   Warm the strained chestnut dairy over medium-low heat until steaming (approx. 70°C). In a separate heatproof bowl, whisk together 60 g large egg yolks, 45 g granulated sugar, and 1 g fine sea salt until slightly pale, about 1 minute.

   4 min

   Tip: Whisk yolks and sugar immediately upon contact to avoid sugar burn on the yolks.

6. 6

   Pour one-third of the hot chestnut milk into the yolks, whisking constantly to temper. Return the entire mixture to the saucepan over medium-low heat. Cook, stirring constantly with a silicone spatula along the bottom, until the custard coats the spatula and hits 82°C (180°F). Immediately take off heat, squeeze excess water from 5 g sheet gelatin, and stir it into the hot custard until dissolved. Strain into a wide, clean bowl and set over an ice bath, stirring occasionally until chilled to 20°C (68°F).

   8 min

   Tip: Precision is freedom here: pull at 82°C. Going over 84°C scrambles the egg proteins.

7. 7

   While the custard cools over the ice bath, make the confit. In a small saucepan over medium heat, combine the segments and finely grated zest of 3 satsuma mandarins, 25 g granulated sugar, and 10 g fresh lemon juice. Simmer gently for 6 to 8 minutes, gently stirring, until the juices turn glossy and lightly jammy. Remove from heat and chill thoroughly in the refrigerator.

   8 min

   Tip: Remove all white pith from the mandarin segments for a vibrant, bitterness-free confit.

8. 8

   In a chilled bowl, whip the remaining 200 g heavy cream to medium peaks (softly holding its shape with a gentle droop). Gently fold one-third of the whipped cream into the cooled chestnut custard (at 20°C) to lighten it, then fold in the remaining cream in two additions using a wide silicone spatula until uniform.

   5 min

   Tip: If the custard is too warm, it melts the cream; too cold, the gelatin seizes. 20°C is the sweet spot.

9. 9

   Pour the aerated chestnut bavarois over the completely cooled sablé crust in the pan. Smooth the top with a small offset spatula. Tap the pan once firmly on the counter to eliminate air pockets. Transfer to the refrigerator and chill uncovered for at least 4 hours (or overnight) until completely set.

   5 min

   Tip: Let it cool. Future you deserves clean slices.

10. 10

    Gently lift the set slab from the pan using the parchment paper overhang. Transfer to a clean cutting board. Run a sharp slicing knife under hot water, wipe it dry, and trim the ragged outer edges, then portion the bavarois into 8 neat rectangles (wiping the blade between every cut). Spoon 3 satsuma mandarins chilled confit across each bar, and finish with a deliberate pinch of 1 g flaky sea salt.

    5 min

    Tip: A hot, dry knife is non-negotiable for restaurant-sharp cuts through the gelatin-set cream and crisp sablé.