Chestnut jewel

Inspired from the Mont blanc cake but twisted with a fruity version and modern presentation.
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PRESSED ALMOND CRUMBLE-90G

  • Butter (cold) 120g
  • Cassonade sugar 80g
  • Flour T 55 200g
  • Ground almond 80g
  • White chocolate 35% 140g
  • Almond praliné 50% 220g
  • Totaal 840g

PRESSED ALMOND CRUMBLE-90G

Mix together the cold butter previously cut in small cubes with the light brown sugar, the flour and the ground almond until forming grainy dough. Bake the crumble a 160°C for about 15/20 minutes. Sprinkle directly the hot crumble onto the un-melted chocolate and praliné.
Spread a thin layer on the bottom of ø20cm round inox mold, freeze and unmold.

MOIST ALMOND SPONGE-55G

  • Almond powder 210g
  • Granulated sugar 115g
  • Mandarin zests 6g
  • Butter 85g
  • Whole eggs 310g
  • Egg whites 65g
  • Granulated sugar 40g
  • Totaal 831g

MOIST ALMOND SPONGE-55G

In the food processor, combine and beat the ground almonds with sugar, mandarin zests and tempered whole eggs until well homogenized. Incorporate the butter melted at 45/50°C. In the meantime, whip the egg whites with the sugar until soft peak and chop. Carefully combine the two mixtures and pipe directly into buttered round inox molds of ø16cm. Bake at 165°C around 20 minutes. Unmold when cold and place the sponge into the ring of ø20cm over the pressed almond crumble and freeze.

CHESTNUT CREAM-130G

  • Chestnut paste 125g
  • Chestnut puree 75g
  • Chestnut cream 200g
  • Totaal 400g

CHESTNUT CREAM-130G

In the mixing bowl, with the paddle attachment, mix the chestnut paste with the puree. Add the chestnut cream and mix until homogeny, creamy texture.

MANDARIN COMPOTE-220G

  • Mandarin purée 170g
  • Granulated sugar 15g
  • Pectin NH 3g
  • Granulated sugar 35g
  • Mandarine segments 200g
  • Lemon juice 12g
  • Totaal 635g

MANDARIN COMPOTE-220G

In a saucepan, bring the puree with the sugar at 50°C and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil for 3 minutes. Add in the mandarin segments and the lemon juice. Mold into a thin round silicon molds of ø16cm and freeze completely. Unmold and place in the center of 20cm round silicon mold with a round inox mold of the same diameter and freeze.

LIGHT MILK CHOCOLATE MOUSSE-175G

  • Whole milk 155g
  • Gelatin powder 200 bloom 2,5g
  • Water 15g
  • Madagascar Minuetto 72% 180g
  • Heavy cream 35% fat 312g
  • Totaal 664.5g

LIGHT MILK CHOCOLATE MOUSSE-175G

Heat the milk and add the rehydrated gelatin. Gradually pour the hot milk over the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Check the temperature 39-42°C for dark chocolates. Fold the chocolate onto the airy whipped cream. Mold into round inox molds of 16cm diameter over the sponge and freeze.

CHESTNUT “CHANTILLY”-320G

  • Cream 35% fat 237g
  • Gelatin 200 bloom 2g
  • Water 12g
  • Sinfonia white chocolate 35% 100g
  • Chestnut vanilla puree 125g
  • Chestnut cream 50g
  • Totaal 526g

CHESTNUT “CHANTILLY”-320G

Hydrate the gelatin powder with the water. Heat up the cream to 85°C, add the gelatin mass to melt and pour gradually into the chopped white chocolate using the hand blender to emulsify the texture. Pour over the mixture chestnut puree/chestnut cream stirring well. Let crystallize into the refrigerator around 6 to 8 hours. Then, whip gently until piping consistency. Pipe the Chantilly over the mandarin compote. Then place directly the previous frozen “montage” on top closing the mold. Freeze.

MANDARIN GLAZING-150G

  • Mandarin purée 100% 225g
  • Glucose 62g
  • Granulated sugar 75g
  • Pectin NH 7g
  • Lemon juice 6g
  • Totaal 375g

MANDARIN GLAZING-150G

Heat up the purées with the glucose until 50°C, add in the mixture sugar/pectin stirring well with a whisk. Bring to a boil and add the lemon juice. Reserve to the refrigerator. Glaze at 35/38°C all over the surface of the cake.

MANDARIN JELLY-20G

  • Mandarin purée 100% 125g
  • Glucose 25g
  • Pectin NH 4g
  • Granulated sugar 40g
  • Lemon juice 12g
  • Totaal 206g

MANDARIN JELLY-20G

Heat up the purées with the glucose until 50°C, add in the mixture sugar/pectin stirring well with a whisk. Bring to a boil and add the lemon. Mold directly into the mandarin segment silicon mold. Reserve in the fridge and unmold when completely set up. 

Assembly, layout and finishing

Place into the ring of ø16 cm the almond sponge, pipe a spiral of chestnut cream over the surface of the sponge, and place in the freezer the time to lightly hard the texture. 
Pour the light milk chocolate mousse on top and freeze. Pipe a second layer of chestnut cream and freeze to hard the texture. Unmold. 
Take out from the freezer the other tray with the mandarin compote into the round silicon mold. Pipe over the edges and over the mandarin compote the chestnut Chantilly. With an offset spatula push well the Chantilly over the edges to avoid any air bubbles. Place in the center and press the frozen core (sponge, chestnut cream, milk chocolate mousse) slowly over the Chantilly. Pipe a thin layer of leftover of chestnut cream over the appearing sponge and stick the frozen pressed almond crumble to obturate the mold on the surface. Freeze. Unmold and glaze with the mandarin glaze. Decorate with the jelly mandarin segments, gold leaves and Dobla chocolate decorations: Chestnut, Fall leaf yellow.

Enjoy this exciting recipe.

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