By François Galtier
Ingredients
SUGAR DOUGH
for 40 cakes
- Flour T55 250 g
- Icing Sugar 100 g
- Almond Powder 35 g
- Salt 1 g
- Candia Professional Classic Puff Pastry Butter 140 g
- Egg 50 g
BLACKCURRANT MERINGUE
for 40 cakes
- Blackcurrant Puree 30 g
- Water 20 g
- Egg White Powder 5 g
- Sugar 45 g
- Icing Sugar 25 g
- Corn Starch 10 g
WATERPROOFING
for 40 cakes
- White Chocolate 30% 50 g
- Pure Almond Butter 100% 25 g
BLUEBERRY COULIS
for 40 Cakes
- Glucose Syrup 60 g
- Sugar 60 g
- Blueberry Puree 400 g
- NH pectin 6 g
- Sugar 25 g
- Blackcurrant IQF 120 g
CHESTNUT MOUSSE
for 40 Cakes
- Candia Professional Whole Milk 210 g
- Gelatin Mass (1/5) 60 g
- Vanilla Bean 2 pcs
- Chestnut Cream (or spread) 300 g
- Pure Almond Butter 100% 150 g
- Candia Professional Signature Whipping Cream 35% 1000 g
ALMOND CHANTILLY
for 40 Cakes
- Candia Professional Signature Whipping Cream 35% 150 g
- Sugar 100 g
- Gelatin Mass (1/5) 35 g
- Pure Almond Butter 100% 120 g
- Candia Professional Signature Whipping Cream 35% 600 g
CHESTNUT TOPPING & DECORATIONS
for 40 Cakes
- Chestnut Paste (unsweet) 400 g
- Chestnut Cream (or spread) 100 g
- Almond Praline 50% 200 g
- Candia Professional Signature Gourmet Butter 160 g
- Brown Velvet SQ
- Roasted Almond Sliced SQ
- Gold Flakes SQ
Composition
Sugar Dough
Blackcurrant Meringue
Waterproofing
Blueberry Coulis
Chestnut Mousse
Almond Chantilly
Chestnut Topping & Decorations
SUGAR DOUGH
for 40 cakes
Mix all powders with butter in cubes do get the powder like sand. When there are not any pure butter pieces inside, add the egg to link the powders as dough. Let cooling down in refrigerator and roll out at 2mm to cut ø5cm discs. Place between 2 silicon mats with holes and bake around 16min at 160°C in ventilated oven. Take out the top mat after 12min of baking.
BLACKCURRANT MERINGUE
for 40 cakes
Mix puree with water and egg white and whip in meringue to get a light texture. Add sugar to bring stronger texture like a soft pick. Premix icing sugar with corn starch and add delicately to the meringue to keep the volume. Pipe around 3g on top of baked sugar dough disc and cover with another disc like a macaroon. Bake for minimum 3h at 90°C in ventilated oven.
WATERPROOFING
for 40 cakes
Melt the chocolate and add the oil. At around 29°C deep the visible dry meringue to make a coating and let crystallize. Keep in hermetic box.
BLUEBERRY COULIS
for 40 Cakes
Warm up Glucose with sugar and puree to 40°C, add the mix of pectin with sugar, the mix with IQF before bringing to big boil. Pour around 16g to tartlet silicon mold ø5cm and stick directly the base of meringue with sugar dough before freezing.
CHESTNUT MOUSSE
for 40 Cakes
Warm up milk with gelatin, pour on vanilla pulp, chestnut cream and almond. At 35°C mix delicately with soft whipped cream.
ALMOND CHANTILLY
for 40 Cakes
Warm up the cream with sugar, add gelatin and almond paste, then mix with cold liquid cream and let cooling down in refrigerator. Whip the needed quantity in last time.
CHESTNUT TOPPING & DECORATIONS
for 40 Cakes
Mix chestnut paste with chestnut cream, add praline, and finish with creamy butter (room temperature) to get a good emulsion and whip gently. Une a round nozzle ø18 with a small disc with 19 holes inside, then pipe some lines and freeze. Cut discs ø5,5cm with round cuter.
MONTAGE
Place the frozen insert with sugar dough, meringue and coulis in Stone 85 silicon mold, and pipe around 30g on the side and on top to fill up the mold before freezing. Whip the Chantilly to soft pick texture, stick the disc of chestnut topping on the flat part of the cake, and deep in Chantilly to reach the border of chestnut disc, scrape the bottom for extra Chantilly. Spray a little of brown velvet, decorate with almond sliced and some gold flakes.
