\n<\/div>\n

\n $\"Traou$ <\/a><\/div>\n

\nSome time ago, Traou Mad had really liked my little reportage that I had made on their factory in Pont Aven (see the reportage <\/span>HERE<\/a>). They have since asked me to make some recipes for their blog: <\/span>http:\/\/blog.traoumad.fr\/<\/a>. So I had the pleasure of receiving a package full of wonders at home! <\/span>I continue my partnership with my favorite little Breton cakes, the “traou mad”… For the month of March, I’m offering you a quick and simple, yet delicious, fresh and crispy recipe! I use the traou mad as a base, like a small tartlet, which I then garnish with blueberry jam, whipped cream, fresh blueberries and with a smooth chestnut cream. So easy, you can make a lot of them for a sweet buffet! <\/div>\n

\n<\/div>\n

<\/a>Recipe for 16 traou mad with blueberries and chestnut cream:<\/p>\n

\n<\/div>\n

\n-16 traou mad cakes<\/span><\/b><\/div>\n

\n-180g of vanilla chestnut cream<\/span><\/b><\/div>\n

\n-180g of unsweetened chestnut pur\u00e9e<\/span><\/b><\/div>\n

\n-15g of amber rum<\/span><\/b><\/div>\n

\n-120g of mascarpone<\/span><\/b><\/div>\n

\n-a jar of blueberry jam<\/span><\/b><\/div>\n

\n-125g of fresh blueberries<\/span><\/b><\/div>\n
\n-100g of whipped cream<\/span><\/b><\/div>\n
\n<\/div>\n
\nPut the unsweetened chestnut pur\u00e9e, the vanilla chestnut cream (and very sweet!!) and the amber rum in a bowl.<\/i><\/div>\n
\n
\n Note from Bernard:<\/b>
\n<\/span> The reason I mix the chestnut pur\u00e9e AND the vanilla chestnut cream is because I feel that with just the cream, the result would be too sweet. The puree is sugar free and balances the whole.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix with an electric whisk for 5 minutes. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd mascarpone and continue to whisk for 2 to 3 minutes.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPrepare the traou mad by putting half a teaspoon of blueberry jam in the center. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd a little whipped cream. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n

\n<\/i>
\nArrange a blueberry on top of the whipped cream.<\/i>
\n
\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the chestnut cream in a pastry bag fitted with a fluted tip and garnish by making a dome of chestnut cream on the whipped cream.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFinish by adding a blueberry on top and a little powdered sugar. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet stand in a cool place for one hour before serving. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Traou$ <\/i><\/a><\/div>\n
<\/p>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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