Chestnut cake

Pastry cream

Bloom the gelatine in cold water. Heat the milk and pour, together with the boiling cream, over the beaten mixture of sugar, powdered cream, flour and egg yolks. Boil for 2 minutes, then add the cocoa butter. Squeeze the gelatine, and add to the mixture, then the butter and lastly the mascarpone. Mix and cool rapidly.

Chestnut cream

* Make a custard with the cream, sugar and egg yolks, add the powdered gelatine when hot and pour over the mascarpone, pastry cream and chestnut paste mixture. Mix and keep in a cool place.

Hazelnut praline

Roast the hazelnuts at 150°C for 30 minutes. Cook the sugar with the water at 110°C to form caramel and then caramelize the hazelnuts well to obtain a thick praline.

Chestnut crunch

Mix all the ingredients together. Fill the rings to the top with chestnut dough and then cover with chestnut jelly. Fill the other half with chestnut jelly.

Soft chestnut biscuit

Beat the butter and the chestnut paste. Beat the egg yolks and sugar 1 until pale. Sieve the flour and starch. Beat the egg whites and stiffen with sugar 2. Mix the egg yolks with the butter/chestnut paste mixture. Fold in the beaten egg whites gently and then the flour and starch; stop mixing once the mixture is homogeneous. Roll out the dough and make thin strips, cover with marrons glacés. Cook at 175°C for 13 minutes (850 g/tray). Cut discs to size.

Chestnut jelly

Heat the milk and add the sugar, then make a custard with the remaining sugar and egg yolks. Rinse the marrons glacés to remove any excess sugar, then add them together with the chestnut paste to the hot custard. Mix and add the cold milk.

Caramel icing

Heat the milk, cream, glucose and scraped vanilla seeds. Caramelize the sugar at 185°C, then lower the temperature with the hot cream. Add the sugar and starch. Boil for 2 minutes. Filter and cool down. Add the bloomed gelatine at 45°C and mix.

Milk chocolate coating

Heat the milk chocolate couverture with the cocoa butter.

Dark chocolate coating

Heat the dark chocolate couverture with the cocoa butter and colouring.

Assembly

Combine all the elements inside the KE056 mould and blast freeze. Finish with the milk layer, the brushed dark chocolate for a veined effect and the caramel layer. * Beat with an electric whisk before using.