570 g of flour
70 g of almond powder 100%
100 g of eggs
340 g of dairy butter
170 g of icing sugar
6 g of salt
Step
Mix the salt with the sugar and the butter. Add the eggs, then
the almond powder and the flour. Let it stand for at least
2 hours. Spread out on a 60 x 40 cm baking tray, then place in a
frame. Precook the dough to 145°C for 12 minutes.
2. GRANDMOTHER PREPARATION
Ingredients
650 g of dairy butter
600 g of eggs
865 g of sugar
290 g of almond powder 100%
115 g of fresh whole milk
115 g of unsweetened fresh cream (35% fat)
300 g of semi-candied blackcurrants IQF
450 g of chestnuts pieces
Step
Boil the butter. Mix the eggs with the sugar. Add the almond
powder, then the milk and the cream, finally the butter bit by
bit. Add the blackcurrants and the chesnuts pieces. Cook to
160°C for 30 minutes.
3. BLACKCURRANT COULIS
Ingredients
620 g of blackcurrant puree
75 g of sugar
40 g of blackcurrant liquor
80 g of gelatin mass (12 g of gelatin powder and
+ 68 g of water)
2 g of pectin 325 NH
Step
Heat blackcurrant puree, sugar and pectin. Bring to a boil for
5 minutes, then add the blackcurrant liquor and the gelatin
mass. Pour the coulis on the cool sponge. Place the frame in
freezer.
4. CHANTILLY
Ingredients
1 700 g of fresh cream (40% fat)
Step
Beat the cream and pour on the coulis.
5. MOUNT GAY® CHESTNUT CREAM
Ingredients
1000 g of chestnut paste
200 g of syrup
60 g of Mount Gay® rum 55% vol.
100 g of unsweetened fresh cream (35% fat)
180 g of dairy butter
Step
Use a mixer with a paddle attachement to soften the chestnut
paste. Add the syrup, Mount Gay® rum, then cream. Cream the
butter and add to the mixture. Arrange on the chantilly using a
pastry bag with a « Easter nest» tip.
6. TOPPING
Ingredients
250 g of neutral topping
12 g of water
Step
Heat the mixture topping-water to 80°C.
7. FINISHING
Ingredients
No ingredients.
Step
Fill the frame following the assembly drawing and freeze. Spray
the topping on the frozen dessert using a gun. Place a few small
meringues, fresh bilberries and sprinkle with silver flakes.
