Corman
  • Baker-Pastry Chef
  • Horeca

Chestnut slices

  • Recipe calculated for 4 persons
  • 8 completion stages
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Corman products used for this recipe
Dairy butter 82% fat - Block Selection cream 35% fat
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Ingredients to a 30 cm x 40 cm guitar cutter frame

  • Chocolate and chestnut brownie

  • Chestnut mousse

  • Mango and yuzu jelly

  • Almond and pistachio génoise

  • Blackcurrant ganache

  • Lime jelly

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Chestnut mousse

  • Melt the chocolate with the butter at 45°C, add the chestnut cream, the salt and mix with a spatula.
  • Leave to cool. In a stand mixer, whisk the eggs and honey together until frothy.
  • Using a spatula, incorporate the chocolate and chestnut mixture, then gently fold in the flour.
  • Lastly, add the chopped hazelnuts and ensure they are evenly distributed through the dough.
  • Pour into a Flexipan mould and bake at 180°C for approx. 30 minutes.

 

105 g Chocolate couverture (66% cocoa) 122 g Dairy butter 82% fat – Block 105 g chestnut cream 2 g Maldon salt 100 g whole eggs 40 g chestnut honey 45 g ‘00’ grade flour – Strength 240 – Resistance/Elasticity 0.45 40 g chopped hazelnuts, toasted
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Chestnut mousse

  • Make a crème anglaise with the first 5 ingredients, heating the mixture to 82°C.
  • Pass through a chinois.
  • Mix the chestnut paste with the gelatine and chestnut cream and add to the crème anglaise.
  • Chill to 25°C and add the lightly whipped cream.

 

135 g Selection cream 35% fat 135 g milk 1 g 54 g egg yolks 30 g caster sugar 32 g gelatine 108 g Chestnut paste 108 g chestnut cream 180 g Selection cream 35% fat
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Mango and yuzu jelly

  • Heat the mandarin purée to 45°C together with the yuzu purée and the lime zest.
  • Mix the sugar with the pectin and add to the mixture.
  • Bring it all to the boil and boil for just under 2 minutes.
  • Add the gelatine and strain.
  • Cool and emulsify.

 

4 g pectin NH 36 g gelatine
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Almond and pistachio genoise

  • In a cutter mixer, mix together the almond paste, the pistachio paste and the salt.
  • Make an emulsion with the eggs and heat to 50°C.
  • Whisk in a stand mixer on a medium speed setting for approx.15 minutes until completely cooled.
  • Incorporate the melted butter, followed by the sifted flour with the baking powder.
  • Bake at 170°C for 20 minutes with the vent open.

 

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Blackcurrant ganache

  • Put the fruit purées, eggs and sugars in a saucepan and cook at 85°C.
  • Place the cocoa butter, gelatine, milk powder and zest in a pyrex bowl.
  • Then, pour the eggs, which have been cooked in advance, on top and mix, taking care to ensure no air bubbles form.
  • Use at a temperature of 28°C-30°C.

 

180 g blackcurrant puree 100 g egg 30 g Egg yolks 100 g caster sugar 30 g dextrose 148 g cocoa butter 36 g gelatine 2 g skimmed milk powder 10 g Grated Sorrento lemon peel
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Lime jelly

  • Heat the lime juice to 40°C, add the sugar and the dissolved gelatine

300 g lime juice 75 g water 85 g sugar 10 g Gold leaf animal gelatine 50 g water for rehydrating the gelatine
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Assembly

  • Pour a layer of the chocolate and chestnut brownie into the frame followed by a layer of the chestnut mousse.
  • Level the top. Set aside in a blast chiller.
  • Once it has reached 4°C, pour in the mango jelly, add the génoise and pour in the blackcurrant ganache.
  • Place back in the blast chiller until it reaches 4°C.
  • Then, pour the lime jelly on top. Freeze.
  • Slice with a guitar cutter into 2.5 cm x 2.5 cm squares.

 

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