Xmas Crown | Veliche

Name: Xmas Crown | Veliche
Ingredients: Flour T55 300 g; Fresh yeast 15 g; Sea salt 6 g; Butter 100 g; Honey 20 g; Whole eggs 190 g; Full fat milk 50 g; Mandarin puree 500 g; Water 200 g; Sugar 340 g; Vanilla seeds 1 g

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I. COMPOSITION ± 40 desserts Chestnut shortcrust Cocoa crumble Whipped Okapi ganache Baba dough Mandarin syrup Cocoa rhum sauce Opaline II. CHESTNUT…

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add the gelatin and pour over the chocolate with chestnut paste
except butter during approximately 4 minutes
add soft butter and mix again 4 minutes ( do not exceed 24°C). Let proof 20 minutes
then cut disc of 4 cm diameter (±8 gr) and place in the silicon mold Silikomart SF044
stop cooking
pour over the chestnut cream
add the rhum to the hot cream to evaporate the alcool
cool below 130°C and add the chocolate
mix well
remove it and bake for 3-4 minutes at 160°C. IX. ASSEMBLY: In the center of dessert plate
place a ring of chestnut shortcrust
dispose some crumble in the cente

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