120 g eggs
40 g egg yolks
110 g sugar
160 g almond powder
60 g flour
90 g butter
70 g egg whites
70 g sugar
Step
Whisk eggs, egg yolks, sugar, almond powder and flour. Add
butter to 50°C. Prepare a French meringue with egg whites
and sugar. Add this meringue with the first preparation and mix
gently. Weigh 4 x 160 g.
Bake to 160°C for 19 minutes in a 18 cm diameter circle.
2) FRUITS CONFIT
Ingredients
620 g raspberry bits
200 g bilberries purée (Ponthier)
20 g lemon purée (Ponthier)
100 g sugar
6,8 g NH pectin
Step
Heat the raspberry bits with the purées. Add the mix sugar
pectin and mix. Pour 4 x 200 g into the biscuits. Freeze.
3) CRISPNESS
Ingredients
140 g butter
140 g brown sugar
2 g salt
180 g almond powder
140 g flour
Step
Knead the ingredients for 10 minutes until the dough becomes
smooth. Roll it out between two sheets to 5 mm thick.
Bake to 160°C for 15 minutes in a 18 cm diameter circle.
4) CHANTILLY «PALET»
Ingredients
500 g cream
50 g mascarpone
35 g sugar
Step
After whipping, fill the moulds : Flexipan® galet or Silikomart®
SF 244. Freeze.
5) CHESTNUT MOUSSE
Ingredients
500 g chestnut paste (Imbert)
500 g chestnut purée (Imbert)
200 g chestnut cream (Imbert)
160 g egg yolks
40 g cream powder
420 g butter
200 g whipped cream
20 g Rémy Martin® Cognac 50% vol.
Step
Cook until bubbling paste, purée, chestnut cream, egg yolks
and cream powder. Add butter and mix. Keep in the refrigerator.
Once after it has completely cooled down, using the paddle
attachment, add the Rémy Martin® Cognac and the whipped
cream. Arrange the mousse in the form of vermicelli on the
chantilly «palet» and set aside. Coat the inside of circles with
chestnut mousse and add the insert (450 g of cream per circle).
Close with the crispness circle. Freeze.
6) SMALL MERINGUES
Ingredients
180 g egg whites
240 g sugar
Q.S. roasted almond powder
Step
Make a Swiss meringue to 45°C and emulsify. Shape and
sprinkle with almond powder. Leave to dry in an oven for at
least 24 hours.
7) MILKY GLAZE
Ingredients
300 g water
600 g sugar
600 g glucose
40 g gelatine powder
200 g water
400 g sweet condensed milk
260 g 41% Alunga milk chocolate couverture (Barry)
Step
Place the gelatine powder in frozen water. Boil the water, sugar
and glucose at 108°C. Deglaze with the sweet condensed milk.
Add the gelatine mass and the couverture. Mix and leave to
crystallize.
8) ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Glaze the entremets. Place the chantilly «palet» covered of
vermicelli in the center. Arrange the small meringues around
«palet». Apply a circle of milk chocolate 2 cm high. Decorate
with some blueberries.
