I. COMPOSITION

± 40 desserts

• Chestnut shortcrust
• Cocoa crumble
• Whipped Okapi ganache
• Baba dough
• Mandarin syrup
• Cocoa rhum sauce
• Opaline

II. CHESTNUT SHORTCRUST

• Flour T55 300 g
• Chestnut flour 80 g
• VELICHE Cocoa powder 15 g
• Chestnut paste 170 g
• Almond powder 60 g
• Icing sugar 110 g
• Sea salt 2 g
• Butter 280 g
• Whole eggs 120 g

PROCESS:

Mix everything together except whole eggs until obtaining a sandy texture. Add whole eggs and continue mixing to get an homogenous dough. Roll out to 2.5 mm, cut discs of 9.5 cm Ø and dispose in tart rings Silikomart Bloom 8 cm Ø. Cut out excess following the ring edge and cut out the bottom in the center with a pastry cutter of 5 cm Ø to follow the ring shape. Bake in convection oven at 165°C during 10 min, open damper.

III. COCOA CRUMBLE

• Butter 75 g
• Sugar 75 g
• Sea salt 1 g
• Almond powder 100 g
• Chestnut flour 75 g
• VELICHE cocoa powder 25 g
• VELICHE crispy crunchies 20 g

PROCESS:

Mix all together till you get a sandy texture, sprinkle on baking trays and bake at 170°C during 12 min. Reserve.

IV. WHIPPED OKAPI GANACHE

• Crème UHT 35% 400 g
• Gelatin mass (1/5) 30 g
• VELICHE Origin signature Okapi 65 140 g
• Chestnut paste 150 g
• Vanilla seeds 2 g
• UHT liquid cream 35% 400 g

PROCESS:

Warm the cream at 80°C, add the gelatin and pour over the chocolate with chestnut paste, then mix well. Add the cold liquid cream and blend to realize a good emulsion. Let set a night in the fridge. Whip before using.

V. BABA DOUGH

• 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

PROCESS:

Mix everything together with the paddle, except butter during approximately 4 minutes, add soft butter and mix again 4 minutes ( do not exceed 24°C). Let proof 20 minutes, give a fold and reserve in the fridge till it’s become well cold. Roll out to 5 mm and place in the freezer, then cut disc of 4 cm diameter (±8 gr) and place in the silicon mold Silikomart SF044, then proof at 28°C during 45 min approximately. Bake at 160°C during 15 minutes. Unmold and reserve dry.

VI. MANDARIN SYRUP

• Mandarin puree 500 g
• Water 200 g
• Sugar 340 g
• Vanilla seeds 1 g

PROCESS:

Bring to boil everything together, stop cooking, place the baba inside and cover with cling film. Let soak gently to reach the center while turning time to time. When well soaked, drain the excess and reserve in the fridge.

VII. COCOA RHUM SAUCE

• UHT cream 18% 200 g
• VELICHE Cocoa Powder 35 g
• Chestnut cream 200 g
• Amber rhum 40 g
• UHT cream 18% 500 g

PROCESS:

Heat the cream with cocoa powder, pour over the chestnut cream, add the rhum to the hot cream to evaporate the alcool, then add the cold cream. Mix and store in the fridge.

VIII. OPALINE

• White pastry fondant 360 g
• Glucose syrup 160 g
• VELICHE Sensation 72 160 g
• VELICHE Crispy crunchy 80 g

PROCESS:

Bake the fondant and glucose at 155°C, cool below 130°C and add the chocolate, mix well, remove on Silpat and cool down completely. Grind with the Crispy crunchies to obtain a fine powder. Sprinkle on a silpat using a sifter over Leman oval stencil 95166, 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 center bottom, whip the Okapi ganache and pipe till half, place the baba soaked, place another shortcrust ring on the other side to adjust with the one from the base and fill with whipped ganache till the top and pipe a bit domed. Decorate side and top with opaline, 2 Leman gold stars 15870 and 1 small sugarpaste 13532. Pipe the cocoa rhum sauce all around.