Chestnut Mascarpone Mousse and Tuile Cookies

This month Daring Bakers challenge hosted by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf was tuiles. There were four different recipes given to choose from including a savory one. First, I had a solid intention to make them all. Then, I waited, and waited a little bit longer… , and then some urgent matter came up…, and I ended up doing the challenge the night before the due date. I basically, fixed it from what I had at home. Procrastination is definitely not a virtue.

The tuiles recipe I used is adapted from “The Chocolate Book” by Angélique Schmeink. I have to say I was surprised how well they retained their crispiness compare to other recipes I tried before. I baked vanilla and chocolate leaf-shaped tuiles, and made some hazelnut brittle leaves as well. I served the cookies with the mousse which was a simple combination of a chestnut puree, mascarpone, whipped egg whites, and rum; I added some gelatin to set the mixture and turn it into mini-tortes. The crust was ground hazelnuts, chocolate cookie crumbs, melted chocolate, and more rum. I sprinkle some grated bittersweet chocolate over the top of the mousse and placed a rum-flavored chantilly quenelle (I was pirating in my previous life) on the top of each serving. There was also a chocolate–caramel sauce (not shown) to decorate the plates.

Serves about 6

For the vanilla tuiles:

  • 65 grams / 2.3 ounces softened butter (not melted but soft)
  • 60 grams / 2.1 ounces sifted confectioner’s sugar
  • ½ tsp pure vanilla extract
  • 2 large egg whites (slightly whisked with a fork)
  • 65 grams / 2.3 ounces all purpose flour, sifted
  • 1 ½ tsp unsweetened cocoa powder, sifted

For the crust:

  • 2 ½ oz toasted ground hazelnuts
  • 2 oz chocolate cookie crumbs, homemade or store-bought
  • 1 oz bittersweet chocolate, melted
  • 1 tsp unsweetened cocoa powder, sifted
  • Tiny pinch of salt
  • 1 tbsp dark rum

For the mousse:

  • 1 cup whipping cream, cold
  • 8 oz unsweetened chestnut puree
  • 2 tbsp dark rum
  • 1 tsp pure vanilla extract
  • Pinch of salt if using a home-made puree (canned one has the salt added)
  • 6 oz mascarpone cheese
  • 3 large egg whites
  • 4 ½ oz fine granulated sugar
  • ¼ cup cold water
  • 7 g powdered gelatin (3 tsp, one envelope)

For the serving:

  • Grated bittersweet chocolate
  • Whipped cream with a splash of rum and lightly sweetened (if you wish; I usually don’t)
  • Chocolate-caramel sauce (omit the spices)

Make the vanilla tuiles:

Center an oven rack and preheat to 325F. Line a cookie sheet with a silicone mat and set aside.

In a small bowl, beat the butter and sugar with a wooden spoon until smooth, add the vanilla extract and mix to combine. Switch to a whisk and gradually add the egg whites. Add the flour, in small batches, and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix, you don’t want to aerate the batter. Spoon out ¼-cup of the batter into another small bowl and stir in the sifted cocoa powder (this batter will be used for piping the veins on the vanilla tuils).
Cover the bowl with the vanilla batter with plastic wrap and chill in the fridge for at least 30 minutes to firm up. The batter can be kept in the fridge for up to a week. Do not refrigerate the chocolate batter; transfer it into a piping bag fitted with a small (#2) round tip. And set aside.

Press the leaf stencil ( or any other stencil of your choice) on the prepared baking sheet and use an offset spatula to spread the batter thinly. Leave some room in between your shapes. Use the chocolate batter to pipe the veins.

Bake the cookies in a preheated for about 5-10 minutes (depends on their size) until the edges turn golden brown. Immediately release from the baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped while still warm, you might want to bake a small amount at a time. Cool completely before storing in an air-tight container.

Make the crust:

I used 6 round molds with removable bottoms, each is about 2 ½-inch in diameter. You can use tart rings instead.

Lightly spray the bottoms of the molds with oil. Line the sides with acetate or parchment paper. Set aside.

In a small bowl, combine the ground nuts, cookie crumbs, melted chocolate, cocoa, salt, and rum. Stir to combine. If the mixture seems too dry, add a little bit of water, ½ teaspoon at a time. Divide the mixture between the molds and press onto the bottom of each. A tall and slim tequila glass is perfect for packing the crumbs. Refrigerate until firm, at least for an hour and up to a day.

Make the mousse:

In a medium bowl, whip the cream until soft peaks form. Do not overbeat! Cover with plastic wrap and refrigerate until needed. Don’t wash the beaters, just set aside for a moment.

In the bowl of the food processor, process the chestnut puree with rum, vanilla, and salt (if using) until absolutely smooth, no even tiny lumps should be present.

In a large bowl, using the same beaters that were used for whipping the cream, beat the mascarpone until smooth, add the chestnut puree and beat until well combined. Cover with plastic wrap and set aside.

Bring 1 inch of water to a very light simmer in a wide skillet. In the bowl of the stand mixer, lightly whisk the egg whites and sugar, then set the bowl in the hot water. Whisk constantly until the egg-white mixture is hot to the touch and an instant read thermometer reads 140F. It will take 2 to 4 minutes. Place the bowl with the egg whites to the stand mixer base and whip with a wire attachment on medium-high speed until double in volume and cool.

Meanwhile, in a small bowl, sprinkle the gelatin over the ¼ cup of cold water. Let it soften for a couple of minutes, then microwave on High for 15 seconds (or melt the gelatin in the same water-filled skillet) until dissolved. Gently warm the chestnut-mascarpone mixture to 98F (37C). Whisk a little bit of the chestnut-mascarpone mixture into the gelatin, then whisk the gelatin/chestnut mixture back to the rest of the chestnut-mascarpone mixture in the large bowl. Using a large rubber spatula, fold about one quarter of the meringue into the chestnut mixture, then fold in the rest of the whites. Fold in about one quarter of whipped cream into the mixture, then fold in the rest of the cream. Be delicate, don’t overmix. Transfer the mousse into a large piping bag fitted with a large plain tip and pipe it into the prepared molds dividing equally. Refrigerate to firm up, at least for 2 hours.

When ready to serve, unmold the dessert, sprinkle with grated or shaved chocolate, and top with some whipped cream if you wish.

You can simplify the preparation and serve the mousse from a glass or bowl. To do so, omit the gelatin and don’t warm the chestnut-mascarpone mixture. Proceed as described earlier. Pipe or spoon the mousse into the serving glasses and refrigerate until serving time.

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90 Responses to “Chestnut Mascarpone Mousse and Tuile Cookies”

  1. That mousse looks divine and the leaves are too cute for words

  2. Oh wow, this is really beautiful!!

  3. These are stunning…

  4. You took my breath away Vera. Just GORGEOUS! I can’t wait to try something like this…WOW!

  5. Amazing photos! This looks really yummy and the leaf tuiles are adorable!

  6. How beautiful!! As with everything that you make, everything in this dessert turns out perfect, even with the procrastination!!

  7. These look delightful. I really like the photo of the leaf tuiles on their own. Very simple and pretty

  8. Beautiful and delicious creations. The detail is mind-blowing.

  9. The tuiles are very pretty! A wonderful paring! This mousse looks really delicious. I love the presentation and pictures! Very well done!



  10. Wow! Those are absolutely fantastic! Your tuile looks wonderful.

  11. The leaves are so lovely and the end result is even lovlier. Amazing job!

  12. Just love your leave tuiles – what a great job you have done!! I really enjoyed this challenge in a strange way it was simple and complex at the same time.

  13. This looks absolutely breathtaking! Amazing job Vera! :D

  14. Simply Beautiful. And I bet they taste wonderful too!

  15. Been waiting for your post Vera! :)

    Always LOVE your pictures and seeing what you come up with. You didn’t disappoint! Imagine whipping all that up LAST NIGHT. Very impressive!

  16. Guauu!! I don’t have words to describe it!!

  17. these look grand! the mousse sounds rich and d’lish and i love the wonderful delicate tuiles!

  18. simply stunning. they are the final touch to an already amazing dessert :)

  19. Oh wow, looks absolutely gorgeous. Love the maple leave tuiles and the mousse dessert you have conjured up. The pics are beautiful as well.

  20. Absolutely stunning, and beautiful photos! I love the sound of that chestnut mousse, and love the slight curl you’ve given to the leaves.

  21. Ohhh, these are the most beautiful, most elegant… The best tuiles this month! I love them and the mousse sounds fantastic too!

  22. Ouh! That’s beautiful, bet it tasted great too.

  23. Beautiful! Chestnut mousse – that’s something I’d like to try.

  24. wow these are so pretty! lovely presentation!

  25. I’m just speechless (almost) at the elegance of your dessert presentation. Love your leaf tuiles. The browned edges look perfect with the leaf shape.

  26. Whaou !!! I’m very very impressed !!!
    C’est vraiment magnifique !

  27. Wow! The mousse looks and sounds divine! Your presentation is just perfect and beautiful.

  28. Beautiful..and delicious…and….No tengo palabras ni en ingles ni en español….cada vez estoy mas enamorada de tus recetas y tus fotos.

  29. How lovely! And it sure does seem delicious!

  30. I love the way the leaves look like they are fluttering down. Gorgeous! And, the flavors are fantastic, the hazelnut, walnut and rum…yummy!

  31. Wow! This is stunning! Perfect little tuile leaves!

  32. Your tuiles are so lovely and delicate. I love your mousse! Great job with this month’s challenge.

  33. What an exquisite dessert, aesthetically, and the chestnut mousse sounds phenomenal. AMAZING job!!

  34. Simply stunning! And I love chestnut desserts, too, so this is a winner all around.

  35. Fantastic dessert! Your tuile leaves appear as if they just flitted through the breeze from a tree onto the top of your delectable mousse…

  36. Absolutely beautiful. Is it fall yet?

  37. Gorgeous! I love the leaves!

  38. So pretty, Vera.

  39. Oh! Your tuiles, and the chestnut mousse tarts, are so beautiful. I’ve always wanted to try a chestnut-flavored dessert, but it’s just not an ingredient you find easily in my area.

    Fantastic response to the challenge!

  40. WoW!!! I love leaf tuiles!!! So pretty and amazing!!1


  41. Spectacular! Chestnuts are a favorite and I’m definitely trying your mousse. Spectacular!

  42. Vera, this is a piece of art! So beautiful and I bet delicious too. Great work!

  43. How beautiful! I love the curvature of the leaves. It’s such an elegant presentation. The combination of the chocolate hazlenut crust and chestnut mousse sounds delicious!

  44. love the leaf stencil. Good work!


  46. These little leaves look amazing as sounds the chestnut mousse, yummy :-)!

  47. Absolutely gorgeous! Beautiful tuiles and I can almost taste the mousse.

  48. Oh, oh… I so want to try one of these. So elegant! And from the artfulness of the photos, I can juuuust about taste them. :-)


  49. Wow…those are the most beautiful tuiles I’ve ever seen! Beautiful!!

  50. lovely leaves, vera–i adore the vein-work that you did. :)
    also impressive is that mousse. i could simply inhale it.

  51. Wow, wow, wow your are so talented!

  52. Just beautiful Vera. Scrumptious and inviting. You rock!

  53. Simply equisite! These are just amazing!

  54. Um, wow. That just puts my effort to shame.

  55. Thank you, everyone, for your kind words! I’m deeply touched!

  56. As usual, you have a unique take on the tuile! They look beautiful and delicious.

  57. Hello Vera:
    Delicious recipe. Congratulations winner photographic event. Your foto is very, very wondefurl, also your all recipes. My passion is also the desserts. I’m also seriously considering to change my previous profession to a new one, following my passion.

    Best regards

  58. So so beautiful, elegant.. and the chestnut mousse: OMG!!!
    you’re amazing, Vera!

  59. They are just absolutely fabulous, elegant and gorgeous!

  60. That looks so good! I wish I could do great looking mousse like that!

  61. I love the tuile leaves, they are just spectacular, but I especially love your interpretation, I think chestnut marcapone mousse sounds amazing. I love chestnuts in desserts.

  62. Oh my! Thank you for the recipe, as always ^_^ Beautiful presentation.

  63. Stunning! Am I surprised you outdid yourself? NOOOOO!!!!

  64. I love your curved leaf tuiles. Great job and at the last minute! I’m impressed.

  65. Very elegant, Vera. Great job!!! I love the detail in the leaf tuiles.


  66. What a gorgeous dessert, and the flavors sound amazing!!

  67. Nice job on the tuiles! I loved the dessert you paired with it. So elegant! Your blog and photography is simply beautiful!

  68. They look beautiful, absolutely perfect. Your chestnut mousse sounds divine too.

  69. Thank you very much for all your lovely comments! I really appreciate it!

  70. Wow!!! What a good idea! I love your leaf shaped tuiles, the best for a chestnut dessert (everything reminds me about autumn).

    I love it.

  71. Oh my gosh.. PERFECT!

  72. They look absolutely delicious, and your photography is beautiful!

  73. I haven’t visited in so long! Between this and the gingerbread from the previous post, I’m in foodie blogger heaven. They both look so delicate and lovely–edible art at its finest :).

  74. Your tuiles look perfect (but that’s not unusual for you ;) Love the mousse you made to go with it. So this is what you make at the last evening before posting from the stuff in the fridge, impressive!

  75. Ciao ! Your tuiles !!! Everytime I visit you I’m speachless !!!

  76. Just Beautiful! Wow! Very nice site!

  77. Thank you, all, for your comments! I’m truly touched!

  78. WOW! i’m lost for words.. amazing as always Vera =)

  79. Classically gorgeous Vera! Gimme gimme gimme!!

  80. Asti, Helen, thank you very much! You are too kind :)

  81. Congratulations on the DMBLGIT!!! Beautiful photo, mouthwatering dessert! :)

  82. Medena, thank you! And congratulations to you too :)

  83. Congratulations on winning DMBLGIT February 2009 Vera. Your photo is really deserves to be number one.
    I’ll try the recipe one day, and will let you know the result.

  84. Sefa, thank you very much! And thank you for hosting!
    Please, let me know how you like it :)

  85. Hi Vera,
    I am following your blog for a long time and have never left any comment for you. So sorry about that. I so admire your talent. Your blog inspires me to keep blogging. Yep, I gonna blog! again:)… Nice week to you!

  86. Van, thank you very much for your kind words! What keeps me blogging are the comments like yours :) Thank you!

  87. My daughter says she is getting married in fall (What year I don’t know LOL) anyway I was wondering if you think I could substitute pumpkin for the chestnut puree and maple syrup for the rum? This recipe sounds just divine. Your photos are just gorgeous!

  88. I tried to make the chestnmut mascarpone mixture and I failed miserably! It wasn’t your recipe that I used, I used a recipe from a pastry book that has similar direction/ ingredients. After I melt the gelatin mixture, I added a bit of the chestnut mixture into the gelatin and combine – it was ok for a minute or so, then I fold in the rest of the chestnut mixture and lumps of gelatin were everywhere in the mixture!!!

    The instruction from the pastry book left out the fact that I do need to warm up the chestnut mascarpone mixture just a tad (like you said here) before adding this to the gelatin mixture! That was a mess!!! I had to use the “lumpy” mixture to fill the cake because I didn’t have any mascarpone on hand to re-start the process from scratch! Worse part is….it’s going to be for a bday cake….and I have a feeling people would want to know why on earth there are lumpy “thingy” on the fillings!!!

    I should have done more research on this recipe and I wish I could have stumbled upon your direction earlier!!!

    Love your site and your work!
    Thanks for sharing and for posting.

  89. Adelina, this is a sad story! I’ve been there; learned from my mistakes.
    Keep offering your guests cocktails and, hopefully, they won’t notice any lumps in the cake later.
    Thank you for your words and Merry Christmas to you!

  90. Czesc, twoj przepis jest bardzo apetyczny napewno go spróbuje

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