Chestnut Bavarian made with
– decorative biscuit,
– joconde biscuit,
– glazed chestnut chips,
– chestnut mousse.
Materials used
– Entremet ring
– Ancel 210 bloom gelatine (gold quality)
– Rhodoïd film
– Edible gold leaf
– Notched comb
– Brown silicone mould
Ingredients
For the biscuit decoration
✔80 g softened butter
✔80 g icing sugar
✔80 g egg whites
✔60 g flour
✔Caramel colouring
For the Joconde biscuit
✔75 g almond powder
✔75 g icing sugar
✔20 g flour
✔2 whole eggs
✔2 egg whites
✔20 g caster sugar
For the chestnut mousse
✔80g single cream
✔175g chestnut cream
✔6g gelatine
✔220g single cream
+
Glazed chestnut pieces
The recipe
For 5 bavarois
For the biscuit decoration
✔80 g softened butter
✔80 g icing sugar
✔80 g egg whites
✔60 g flour
✔Caramel colouring
Mix the softened butter and icing sugar. Sift in the flour. Add the egg whites and colouring and mix well. Spread a fairly thin layer on a silicone sheet. Then use a notched comb to make parallel lines all over the surface. Place in the freezer for 15 minutes.
For the Mona Lisa biscuit
✔75 g almond powder
✔75 g icing sugar
✔20 g flour
✔2 whole eggs
✔2 egg whites
✔20 g caster sugar
Mix the almond powder, icing sugar and flour in a bowl. Add the eggs one at a time and mix well between each addition with a whisk. In another bowl, beat the egg whites until stiff, gradually adding the caster sugar. Add this mixture to the previous one and cover the biscuit decorations. Bake at 210°C for approximately 10 minutes. Leave to cool, then turn out.
Cut circles and strips to the size of your entremet circles.
Place a rhodoïd film inside each entremet circle (my film extends a little beyond my circle to allow the chestnut mousse to protrude), the biscuit strip on the side and the circular biscuit at the bottom. Place the chestnut pieces on the bottom.
For the chestnut mousse
✔80g single cream
✔175g chestnut cream
✔6g gelatine
✔220g single cream
Place the gelatine in a bowl of cold water. Heat the chestnut cream and liquid cream (80g) in a saucepan and add the drained gelatine off the heat. Mix well and set aside. Whip the cold cream with an electric mixer. Incorporate the whipped cream into the previous mixture when it is below 40°C.
Fill the dessert circles and chill for at least 4 to 5 hours before serving. I decorated with a little edible gold leaf and a chocolate chestnut made in the XiaoShenLu silicone mould.
