The Nest
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Instant-read thermometer
- Rolling pin
- Tart ring
- Candy mold
- Turntable
- Piping bag
- Piping nozzle
- Stand mixer
- Cooling rack
- Offset spatula
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- 30 g Flour T55
- 370 g Cocoa Powder
- 100 g Icing sugar
- 1 1/2 g Sea salt
- 240 g Laminated butter
- 50 g Roasted hazelnut powder
- 80 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%
