Chestnut Entremet made with
– chestnut mousse,
– chestnut cream,
– chestnut pieces,
– a hazelnut crunch,
– a brown velvet spray.
Material used
– Brown silikomart mould
– Ancel 210 bloom gelatine
Ingredients
Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles
Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine
Montage
✔crème de marron
✔glazed chestnut trim
✔Spray brown velvet
The recipe
Pour 3 entremets
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Hazelnut crisp
✔60g hazelnut praline
✔40g White chocolate
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using the cutter supplied with the mould. Place in the freezer until ready to assemble.
Chestnut mousse
✔150g chestnut cream
✔120g liquid cream
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water for at least 15 minutes. Heat 30g of cream in a small saucepan. Remove from the heat and add the softened gelatine. Mix and set aside.
Whip the remaining cold cream with an electric mixer. Add the chestnut cream and the cooled cream and fold in gently.
Quickly assemble your entremets.
Assembly
Fill the silikomart mould halfway with chestnut mousse, using a spoon to push it up the sides.
Using a piping bag, pipe the chestnut cream evenly over the top.
Add a few pieces of marron glacé.
Top with chestnut mousse.
Add the hazelnut crumble. Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the brown velvet spray, trying to avoid the smooth, non-ribbed side. Place in the fridge to defrost until ready to eat.
