Recipe – Chestnut Dome

Recipe for 24 pieces

MOUSSE GRAND ARÔME

  • 200g Syrup at 30° Baumé
  • 200g Egg yolks


    • 435g Chestnut purée
    • 4g Fish gelatin (Available in FAME Co)
    • 60g Water for gelatin
    • 500g Chestnut paste (Available in FAME Co)
    • 160g Fresh cream freeze dried natural powder (Available in FAME Co)
    • 240g Water for fresh cream powder
    • 600g Candied chestnuts in pieces

Process

Boil the syrup, pour on the egg yolks, stirring well, add the chestnut purée and poach at 85°C. Add the gelatin powder and sieve. Beat with an electric whisk until the mixture is completely cold.
Thin the chestnut paste with 50g of fresh cream and whip the remaining. Incorporate the whipped cream to the thinned out chestnut paste and mix the whole with the bombe mixture.

ASSEMBLY

  • 500g Chestnut paste (Available in FAME Co)
  • 70g Fresh cream freeze dried natural powder (Available in FAME Co)
  • 105g Water for fresh cream powder
  • 24 Chestnut in syrup « décor » (Available in FAME Co)
  • 480g Chestnut in syrup (Available in FAME Co)
  • 6cm Disks of joconde biscuit Chocolate


Thin the chestnut paste with the fresh cream, add the chestnut pieces and garnish a 4 cm diameter semispherical silicone molds (Flexipan type), keep it into the freezer.
Garnish bigger semispherical silicone molds (diameter 8 cm) with the Mousse Grand Arôme. Place the precedent frozen dome into the mousse and complete with one disk of joconde biscuit.
Place into the freezer. Remove from mold and cover with chocolate coating. Put a small candied chestnut for decoration.

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