By Baptiste Villefranque
Ingredients
Chestnut sponge
- eggs 390 gr
- white sugar 522 gr
- Candia Professional Signature Gourmet Cream 40% 210 gr
- white flour 390 gr
- baking powder 6 gr
- Candia Professional Signature Gourmet Butter 100 gr
- chestnut puree (puree de marron) 200 gr
- Total 1818gr
Crunchy Crispy Hazelnut
- white chocolate 100 gr
- hazelnut paste 100 gr
- Hazelnut Crush 50 gr
- Total 250gr
Mandarin Jelly
- Mandarin puree 500gr
- sugar 15gr
- xanthan gum 9gr
- Total 524gr
Chestnut mousse
- Candia Professional Signature Whipping Cream 35% 187.5 gr
- yolk 49.5 gr
- white sugar 49.5 gr
- gelatine 180bloom 7.5 gr
- Candia Professional Signature Gourmet Cream 40% 750 gr
- Chestnut puree 112.5 gr
- Total 1012gr
Milk chocolate Mirror glaze
- water 75 gr
- sugar 150 gr
- glucose 150 gr
- condensed milk 100 gr
- gelatin 180 Bloom 10 gr
- water 60 gr
- milk chocolate Divo 40% (opera) 150 gr
- Total 700 gr
Chestnut sponge
Mix all ingredients together in food processor and then apply on top a silicon mat regularly. Bake at 160DC for 12min.
Crunchy Crispy Hazelnut
Melt the withe chocolate, add while mixing the hazelnut paste and add slowly the crispy walnut crush into the mixture.
Mandarin Jelly
Heat the puree in a saucepan and then add while mixing sugar and xanthan
Chestnut mousse
Make a crème anglaise in a pan with cream, yolk, sugar and cook at 82C. Stop and then add the gelatin, pour the chestnut Cream inside and mix well.
When the cream reach 32-34C add slowly the whipped cream 40% and create the mousse.
Milk chocolate Mirror glaze
In a saucepan, cook together the water, sugar, and glucose to 103D then pour over the condensed milk, gelatin and then the milk chocolate. Mix and stock in the refrigerator overnight. The following day heat the glaze to 40D and use at 30-35D.
Deco: Fresh Mandarin, Glazed Chestnut pieces, Plastic Chocolate Snow flakes
