The Nest | Veliche
I. COMPOSITION 4 tarts of 15 cm Ø Cocoa shortcrust Foamy baked ganache Vanilla mousse Chestnut cream II. COCOA SHORTCRUST 30 g Flour T55 370 g Cocoa…
Keywords
- milk and butter
- add the gelatin mass and the vanilla then pour over the chocolate and mix correctly. At 35°C
Ingredients
- 30 g Flour T55
- 370 g Cocoa Powder
- 100 g Icing sugar
- 1.5 g Sea salt
- 240 g Laminated butter
- 50 g Roasted hazelnut powder
- 80 g Whole eggs
- 205 g Fresh cream 35%
- 85 g Full fat milk
- 34 g Butter
- 187 g Temptation 64 Belgian dark couverture chocolate
- 170 g Whole eggs
- 84 g Full fat milk
- 1.6 g Vanilla bean
- 24 g Gelatin mass (1/5)
- 180 g Obsession 30 Belgian white chocolate
- 400 g Whipped cream 35%
- 32 g Unsweet chestnut pieces
- 80 g Water
- 80 g Cane sugar
- 435 g Chestnut paste
- 0.7 g Vanilla bean
- 60 g Fresh cream 35%
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