Chestnut cube entremet
– meringue,
– chestnut cream insert ,
– chestnut cream,
– chestnut mousse,
– mirror icing,
– dark chocolate decorations.
Materiel utilisé
– Silikomart mould 8 cubes
– Silikomart mould 15 cubes
– Ancel 210 bloom gelatin
– Chestnut XiaoShenlu mould
Ingredients
Meringue
25g egg25g sugar25g powdered sugar
Brown cream1 yolk65g chestnut cream100g liquid cream1.5g gelatin
Chestnut mousse50g liquid cream150g chestnut cream200g single cream4.5g gelatine
Mirror glaze
✔70g water
✔110g sugar
✔20g glucose syrup
✔70g liquid cream
✔100g white chocolate
✔4 gelatin leaves (8g)
✔40g chestnut cream
Assembly
Chocolate square
The recipe
For 6 entremets
Meringue25g egg25g sugar25g powdered sugar
Beat egg whites with an electric mixer. Gradually add powdered sugar, then powdered sugar. Poach the meringue on a baking tray lined with baking paper. I poached two sizes of ide meringue, the same size as the silikomart 8 and 15 cavities molds. Place in a 90°C fan-assisted oven for two hours, then turn off the oven and leave the meringue to dry for a further 1 hour.
Poach a little chestnut cream onto the larger meringue cookies. Set aside until ready to assemble.
Chestnut creamy 1 yolk65g chestnut cream100g liquid cream1.5g gelatine
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the chestnut cream and stir. Pour into 15-cavity silikomart mold halfway up and place in freezer. Allow to set for 15 minutes in the freezer, then add the smaller meringue on top. Return to freezer until ready to assemble.
Chestnut mousse50g liquid cream150g chestnut cream200g single cream4.5g gelatine
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the 50g crème liquide and the crème de marron. Mix well. Remove from heat and add the wrung-out, softened gelatine. Set aside. Whip the 200g chilled cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.
Assembly
Fill the silikomart cube x8 mold with chestnut mousse, then add the chestnut cream insert with the smaller meringue. Add a little more chestnut mousse and finish with the larger meringue. Freeze overnight.
Mirror glaze
✔70g water
✔110g sugar
✔20g glucose syrup
✔70g liquid cream
✔100g white chocolate
✔4 gelatin leaves (8g)
✔40g chestnut cream
Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. In a saucepan, heat water, sugar, glucose. Remove from heat and add the gelatine. Mix well. Pour over melted white chocolate and chestnut cream. Add liquid cream. Mix to blend well. Strain on contact and chill.
The next day, bring the glaze to around 35°C and pour over the still-frozen cubes.
I made dark chocolate chestnuts using the XiaoShenlu mold found on Amazon, and chocolate squares (with tempered dark chocolate) using a chocolate decorating sheet found on Meilleurduchef.com.
