Chestnut Entremet composed of
– a creamy chestnut insert,
– chestnut cream,
– chestnut mousse,
– a brown biscuit;
– a dark chocolate mirror icing.
Material used
– Chestnut silikomart mould
– Ancel 210 bloom gelatine
Ingredients
Creamy chestnut insert
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔80g chestnut cream
✔Chestnut cream
Chesnut biscuit
✔40g butter
✔40g chestnut cream
✔1 pinch of salt
✔20g caster sugar
✔2 yolks
✔15g cream
✔40g flour
✔1 spoonful of yeast
+
✔50g egg whites
✔30g sugar
Chestnut mousse
✔140g chestnut cream
✔100g liquid cream
✔3g gelatine
Dark chocolate icing
✔45g sugar
✔45g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
The recipe
For 6 desserts
Creamy chestnut insert
✔1 leaf gelatine 2g
✔100 ml cream
✔1 egg yolk
✔15g caster sugar
✔80g chestnut cream
✔Chestnut cream
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100 ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the chestnut cream and mix. Pour into the bottom of the silikomart mould to a height of 1 cm to 1.5 cm and place in the freezer. 15-20 minutes later, remove from the freezer and apply a layer of chestnut cream to the top. Smooth the surface with the back of a teaspoon and return to the freezer for at least 2 hours.
Chesnut biscuit
✔40g butter
✔40g chestnut cream
✔1 pinch of salt
✔20g caster sugar
✔2 yolks
✔15g cream
✔40g flour
✔1 spoonful of yeast
+
✔50g egg whites
✔30g sugar
In a salad bowl, work the butter into a creamy mixture. Add the chestnut cream, salt and caster sugar. Mix well. Then add the two yolks and the cream. You can mix with an electric mixer. Finally add the sifted flour and yeast. Mix well.
In another bowl, beat the egg whites with an electric mixer, gradually adding the caster sugar. Add a small amount of the egg whites to the previous mixture, stirring to loosen. Add the remaining egg whites and stir gently with a paddle so that they do not fall back. Pour onto a baking tray covered with baking paper and bake at 180°C for 10 to 12 minutes. Leave to cool. Cut out using the cookie cutter supplied with the chestnut Silikomart mould.
Chestnut mousse
✔140g chestnut cream
✔100g liquid cream
✔3g gelatine
Heat 30g of cream in a small saucepan. Remove from the heat and add the softened and wrung-out gelatine. Pour over the chestnut cream and mix. Whip the other half of the cold cream with an electric mixer. Gently fold it into the previous mixture.
Assembly
Melted white chocolate
In the silikomart mould, brush a little white chocolate with a small amount of melted dark chocolate in the hollow of the chestnut. Place in the freezer for 5 minutes to harden.
Place some chestnut mousse in the bottom of each mould. Then place the frozen insert, add a little more mousse and finish with the biscuit previously soaked with a syrup (water, sugar and rum brought to the boil in a small saucepan). Place in the freezer overnight.
Dark chocolate icing
✔45 g sugar
✔45 g glucose
✔25 ml water
✔45 g dark chocolate
✔30 ml unsweetened condensed milk or cream
✔2 x 2g gelatine leaves
In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to blend the mixture. If there are too many air bubbles, you can strain the mixture. Remove the cake from the freezer. Stick a wooden spike underneath. Tilt the chestnut so that no icing is applied to the white chocolate. Cover the surface of the cake with the glaze, which has been reduced to 35/36°C. Place it on a rack and then proceed to glaze the other cakes. Then place them in the fridge for at least 2 to 3 hours to defrost.
