Chestnut pear cake
– a vanilla cookie,
– a chestnut crisp,
– a pear mousse,
– brown mousse,
– brown mirror icing.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Vanilla cake
35g flour35g sugar20g melted butter100g egg whites1 eggVanilla
Chestnut crispChestnut creamWhite chocolateCrêpes dentelles
Pear mousseLiquid creamMixed pearsGelatine
Chestnut mousseLiquid creamChestnut creamVanillaGelatin
Mirror glazeLiquid creamPowdered sugarWaterglucoseGelatinChestnut cream
The recipe ebook is on sale in my store.
This recipe is also available in my ebook – Autumnal flavours cakes 2024.
