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Praline heart entremet

Praline heart entremet

– a praline insert,
– milk chocolate mousse
– a hazelnut biscuit
– a praline crunch,
– brown velvet spray.

Material used

– Silikomart heart mould

– Silikomart petits fours 15 cavities mould

– Ancel 210 Bloom gelatine (gold quality)

– Silikomart key mould

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles

Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold single cream

+ brown velvet spray

The recipe

For 5 entremets

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Place the hazelnuts on 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 oil from the hazelnuts will rise to the surface. Fill the cavities of the silikomart petits fours x15 mould with praline. Place in the freezer for at least 5-6 hours.

Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white

In a bowl, mix the whole egg with the sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.

Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles

Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a biscuit cutter to cut out the diameter of your biscuit. Place a crisp on each biscuit and place in the freezer until ready to assemble.

Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold liquid cream

Place the gelatine in a bowl of cold water. Heat the milk and cream in a saucepan. Mix the egg yolk and sugar in a bowl. Pour over the hot milk. Stir and return to the pan. Heat to 83°C, stirring constantly. Remove from the heat, add the gelatine and pour over the melted chocolate. Mix and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture when it reaches around 30°C.

Assembly

Fill the silikomart heart mould halfway with chocolate mousse. Add the frozen hazelnut praline insert. Top with a little mousse, then finish with the biscuit and crisp. Place in the freezer overnight.

The next day, remove the frozen hearts from the moulds and immediately apply the brown velvet spray.

Using the silikomart key mould, I made keys and locks with tempered milk chocolate. I then brushed on some edible gold powder.

Chestnut dome

Chestnut dome made with

– a vanilla biscuit,
– chestnut mousse,
– marrons glacés,
– white velvet spray.

Material used

– Silikomart half sphere mould X6

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

+Chestnut glaze

Brown mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

+ white velvet spray

The recipe

Serves 6

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

In a bowl, mix the powders together: 65g flour, 65g caster sugar
and a little vanilla powder. Add 1 egg, liquid vanilla and 20g melted butter. Mix well. Beat the two egg whites with an electric mixer.

Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.

Pour the dough onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer. Crumble in pieces of marrons glacés.

Bake in the oven at 170°C for 15-16 minutes.

Leave to cool, then cut out your biscuit using a circular biscuit cutter slightly smaller in diameter than your tin.

Place the biscuit at the bottom of your frame.

Brown mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

Add the gelatine leaves to a large bowl of cold water. Heat 50g of single cream in a saucepan. Remove from the heat and add the softened gelatine.

Pour over the chestnut cream. Mix well. Set aside. Whip the remaining 100g of cold single cream with an electric mixer. Gently fold into the previous mixture when the temperature is below 30°C.

Assembly

Pour the brown mousse into the silikomart half sphere mould, leaving a little room for the biscuit. Finish with the biscuit. Place in the freezer overnight or for at least 6 hours.

The next day, unmould the frozen entremets and immediately apply the white velvet spray.

I decorated them by placing a marron glacé on top and a small leaf of edible gold.

Clementine entremet

Clementine Entremet made with

– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.

Material used

– Silikomart Essenziale 80 mould

– Silikomart X15 petits fours mould

– Ancel 210 Bloom gelatine (gold quality)

– Orange velvet spray

Ingredients

Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice

Orange velvet spray

The recipe

For 5 entremets

Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine

Place the clementine quarters in a saucepan with the water and half the caster sugar. Keep the clementine leaves for assembly. Heat gently to 70°C. Add the remaining caster sugar and cook until it reaches 118°C. Turn off the heat and leave to cool.

Place the gelatine in a bowl of cold water. Pour the clementine juice into a small saucepan. Heat through, then remove from the heat and add the gelatine and diced clementines. Mix well. Pour into the Silikomart petits fours X15 insert mould with 3/4 cavities and chill for 1 hour before placing in the freezer for at least 3 hours.

Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt

Place the flour, pinch of salt, vanilla and baking powder in a bowl and mix. In another bowl, cream the butter and mix with the caster sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of one pre-washed clementine, followed by the clementine juice. Mix well. Add the rest of the flour mixture. Mix again.

Pour into a tin or onto a sheet of baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out the biscuit using a biscuit cutter.

Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice

Place the leaf gelatine in a bowl of cold water. In a small saucepan, heat the 55 g of clementine juice. Remove from the heat and add the wrung-out gelatine and melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with the clementine mousse, using a spoon to push up the sides. Place the clementine insert. Add a little more mousse and finish with the clementine biscuit.

The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. Decorate with the clementine leaves. Chill for at least 3 hours.

Speculoos pear buchette

Speculoos pear buchette

– speculoos mousse,
– a pear mousse,
– a speculoos crunch,
– white and brown velvet sprays

Material used

– Silikomart mould cylinder 75 X8

– Silikomart mini buches mould

– Ancel 210 Bloom gelatin (gold quality)

– Baking paper

Ingredients

Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin

Speculoos crisp
✔30g white chocolate
✔50g speculoos dough
✔30g crêpes dentelles

White and brown velvet sprays

The recipe

For 5 logs

Speculoos mousse
✔30g liquid cream
✔50g speculoos paste
✔2g gelatin
✔80g liquid cream 30% min MG

Place the gelatine leaf in a bowl of cold water. Heat the cream and speculoos paste in a saucepan. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C). Fill the silikomart cylinder mould and place in the freezer for at least 6 hours.

Speculoos crisp
✔30g white chocolate
✔50g Lotus speculoos dough
✔30g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in the freezer until ready to assemble.

Pear mousse
✔220g ripe pears
✔10g sugar
✔150g cream
✔4g gelatin

Place the gelatine in a large bowl of cold water. In a saucepan, heat the blended pears with the caster sugar. Off the heat (T around 60°C), add the wrung-out, softened gelatin. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the lukewarm mixture (T around 30°C).

Assembly

Fill the silikomart mini buchette mold with pear mousse, working up the sides. Add the frozen speculoos cream insert, previously cut in half. Add a little mousse and finish with the speculoos crisp. Place in the freezer overnight.

Unmold the frozen entremets and immediately apply the white and brown velvet sprays.

I put a little edible gold leaf on top.

Orange meringue tartlet

Orange meringue tartlet with

– sweet pastry,
– creamy orange filling
– meringue.

Materials used

– Micro-perforated silicone baking mat

– Micro-perforated strip (optional)

– Kitchen thermometer

– Kitchen blowtorch

– Sultana tip

Ingredients

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
✔120g butter

Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white

The recipe

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together, filter and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.

Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
120g butter

Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.

Top the tartlets with the lemon cream.

Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white

Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, beat the egg white until stiff, then pour over the syrup when it has reached the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a sultana tip. Poach the meringue onto the tartlet.

Fill the centre with the remaining lemon cream. Use a kitchen blowtorch to brown the meringue. Chill until ready to eat.

Crêpe cake

Crêpe cake made with

– crêpes,
– whipped cream
– milk chocolate ganache.

Equipment used

– Tefal frying pan
– Ladle
– Whisk
– Square pastry frame
– Pastry bag
– Fluted pastry bag

Ingredients

Crêpes
✔300g flour
✔1 pinch of salt✔1 sachet vanilla sugar✔3 eggs
✔25cl water
✔25cl milk
✔1 tablespoon neutral oil
✔1 orange juice
✔the zest of an orange

Flavour (Optional)
✔3 tablespoons orange blossom water
✔3 tablespoons Rum

Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar

Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream

The recipe

For 4 people

Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream

Place the gelatine sheet in a bowl of cold water (at least 10 minutes). Heat the 40g of liquid cream in a saucepan. Remove from the heat and pour over the previously melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Pour in the cold cream. Mix well, filter on contact and chill for at least 4 hours.

Crêpes

Pour the flour, salt and vanilla sugar into a mixing bowl. Make a well and add the eggs one by one, mixing with a whisk.

Gradually add the milk and then the water, stirring constantly.

Wash an orange thoroughly, then remove the zest into a small bowl. Set aside. Squeeze the orange and pour the juice into the mixture.

You may wish to blend the mixture to obtain a smooth consistency. Finally, add the orange zest and the flavourings: rum and orange blossom. Mix the mixture well.

Cook the crêpes:

Heat a non-stick frying pan and lightly oil it with kitchen paper. Pour in a small ladleful of batter, tilting the pan to distribute the batter evenly. Wait until one side is cooked before turning over. Cook all the crêpes in this way.

Cut the crêpes to the size of your pastry frame, using this as a guide.

Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar

Pour the very cold liquid cream into a bowl and whip it with an electric mixer, gradually incorporating the caster sugar.

Assembly

Place your frame on a plate. Place your first pancake at the bottom of the frame. Spread a little whipped cream evenly. Place a crêpe on top, followed by more whipped cream. Repeat until you reach the top of the frame. Place in the freezer overnight. I put it in the freezer to make it easier to cut once frozen, but you can also put it in the fridge.

Chill the chocolate ganache and whip it with an electric mixer. Fill a piping bag fitted with a fluted tip and poach the chocolate ganache on top.

I decorated with a little edible gold leaf.

Pomponette

Pomponette

A fluffy, individual brioche galette with a lovely orange blossom flavour.

Equipment used

– Baking tray

– Baking paper

– 1 brush

Ingredients

✔280 grams flour
✔12 grams fresh baker’s yeast
✔40 grams milk
✔50 grams caster sugar
✔120 grams soft butter
✔3g salt
✔2 small eggs
✔25g rum
✔25g orange blossom
✔Orange and lemon rind
+
✔1 egg yolk and a little cream for gilding
✔Sugar pearls

The recipe

For 9 or 10 pomponettes

Warm the milk and stir in the crumbled fresh yeast. Cut the butter into pieces in a small bowl and leave to soften at room temperature.

Add all the ingredients to the bowl of the food processor: the milk with the yeast, flour, sugar, salt, orange blossom, zest of one orange and one lemon and the rum. Blend until all the ingredients are well incorporated (at least 8 minutes).

Then gradually add the soft butter, cut into pieces beforehand.

Continue kneading slowly for 15 minutes.

Cover the bowl with a cloth and leave to rise at room temperature for 1 hour.

On a lightly floured work surface, pour the dough and form a ball, then wrap and chill overnight. The dough may still be sticky but it will firm up in the fridge with the butter, so don’t add too much flour.

The next day, degas the dough and shape into small balls weighing around 65g each. Place on a baking tray lined with baking paper. Leave the dough to rise either in the oven with a large bowl of hot water turned off, or near a heat source for at least 2 to 3 hours.

Gently brush the pastry with a mixture of egg yolk and a little liquid cream.

Sprinkle with sugar pearls. Bake at 160°C for 15 minutes, placing the brioche in a cold, unheated oven (so that it continues to rise and is thus softer and more airy), then turn the oven off for around 10 minutes.

Two-tone chocolatine

Two-tone chocolatine

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Tempera
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes

+
✔125 g Lescure or PDO tourage butter

✔Chocolate sticks

Cocoa tempera
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Syrup
✔30g water
✔30g sugar

The recipe

For 5 chocolatines or two-tone pains au chocolat

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa distemper.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Cocoa tempera
✔90 g pre-made dough
✔7.5 g unsweetened cocoa powder
✔9 g mineral water

Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Then fold into a wallet. Cover with film and chill for at least 30 minutes.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Shaping the chocolatines

The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips.

Turn the dough over on the cocoa side. The dough must be thoroughly chilled before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the black part using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Place 2 or 3 chocolate sticks on each rectangle of dough, then roll out the pains au chocolat without over-tightening the dough.

Place on a baking sheet lined with silpain.

Leave to rise for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to pains au chocolat or chocolatines as soon as they come out of the oven, using a brush.

Vanilla and speculoos entremet

Speculoos vanilla entremet

– a speculoos crisp,
– a speculoos insert,
– a vanilla mousse,
– white velvet spray,
– a decorative snowflake tuile.

Material used

– Silikomart truffle X15 mould

– Silikomart dolce tartufo mould

– Ancel 210 Bloom gelatin (gold quality)

– Snowflake silicone mold

Ingredients

Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste

Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine

The recipe

For 6 desserts

Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the milk and cream. In a bowl, mix the yolk, sugar and speculoos paste. Pour over the hot milk/cream mixture, then return to the saucepan. Cook like a custard, stirring constantly. Remove from heat and add the gelatine. Fill the 15-cavity silikomart truffle mould to 3/4 and place in the freezer.

Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to freezer.

Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine

Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.

Assembly
Turn out the speculoos spheres.

Pour vanilla mousse into the Silikomart Dolce Tartufo mold. Add the speculoos insert and finish with the speculoos crunch. Place in the freezer overnight.

The next day, unmold the frozen entremets and immediately apply the white velvet spray.

I decorated it with a tuile.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Mix all ingredients. Line silicone mold. I used the Snowflake silicone mold found on amazon. Bake at 170°C. Keep an eye on the baking time, as it takes only 6 to 8 minutes. Unmould as soon as removed from the oven. Be careful, they harden very quickly.

Place the tuile on the sphere just before serving.

Chestnut cake

Chestnut cake made with

– a vanilla biscuit,
– brown mousses,
– mirror icing,
– marrons glacés.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

Chestnut mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

+Chestnut glaze

Mirror glaze
33g white chocolate
33g sugar
33g glucose
18g water
3g gelatine
22g liquid cream
22g chestnut cream

The recipe

Serves 4

Vanilla biscuit
65g flour
65g sugar
1 egg
15g butter
Rum
Liquid vanilla
2 egg whites

Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.

Pour the mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer. Crumble in pieces of marrons glacés.

Bake in the oven at 170°C for 15-16 minutes.

Leave to cool, then cut a 12x12cm square to fit your pastry frame.

Place the biscuit at the bottom of the frame.

Chestnut mousse
50g single cream
180g chestnut cream
100g single cream
3.5g gelatine

Add the gelatine leaves to a large bowl of cold water. Heat 50g of single cream in a saucepan. Remove from the heat and add the softened gelatine.

Pour over the chestnut cream. Mix well. Set aside. Whip the remaining 100g of cold single cream with an electric mixer. Gently fold into the previous mixture when it is below 30°C.

Pour into the pastry frame over the biscuit, leaving 2 to 3 mm for the icing. Place in the freezer overnight.

Mirror glaze
33g white chocolate
33g sugar
33g glucose
18g water
3g gelatine
22g liquid cream
22g chestnut cream

In a tall container, add 33g of white chocolate and melt in the microwave.

Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat 33g caster sugar, 18g water and 33g glucose to a rolling boil.

Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Finally add the 30% fat liquid cream and the chestnut cream.
chestnut cream. Use an immersion blender to blend the mixture thoroughly.

Be sure to tilt the bowl when you put the mixer in to incorporate as little air as possible. Also run your mixer at low speed to limit the formation of bubbles.

Remove the cake from the freezer. Immediately cover the surface with the icing
to 34/35°C.

Place in a cool place until the glaze sets. Carefully remove the frame.

I decorated with marrons glacés.