THE NEST

pastery the nest
Recipe by
David Redon

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 Powder
  • 100 g Icing sugar
  • 1.5 g Sea salt 
  • 240 g Laminated butter
  • 50 g Roasted hazelnut powder
  • 80 g Whole eggs

 

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 3 mm and line tart rings of 15 cm diameter. Bake at 170°C during 15 min, open damper.

 

III. FOAMY BAKED GANACHE

 

PROCESS

Bring to 80°C the fresh cream, milk and butter, pour over the chocolate and make a ganache. Fold in the whipped eggs. Pour 160 g in the baked tart shell. Preheat the oven to 160°C, switch off and put the tart inside for 25 min. Remove and cool down.

 

IV. VANILLA MOUSSE

 

PROCESS

Bring the milk to 80°C, add the gelatin mass and the vanilla then pour over the chocolate and mix correctly. At 35°C, fold in the whipped cream and add the pieces of chestnut. Fill 160 g in ECLIPSE 600 Silikomart mould and freeze.

 

V. CHESTNUT CREAM

  • 80 g Water  
  • 80 g Cane sugar 
  • 435 g Chestnut paste 
  • 0.7 g Vanilla bean
  • 60 g Fresh cream 35%

Make a syrup with water and cane sugar. In a food processor, blend uniformly the chestnut paste by adding the syrup and vanilla. Remove it from the blender and add the liquid cream manually.

 

VI. ASSEMBLY

  • 80 g Water  
  • 80 g Cane sugar 
  • 435 g Chestnut paste 
  • 0.7 g Vanilla bean
  • 60 g Fresh cream 35%

 

Unmold the vanilla mousse, glaze only the top surface with a neutral mirror glaze and put on the tart base covering the baked ganache. On a turning table, place the tart in the center and pipe on the edge the chestnut paste using a nozzle for vermicelli 9 (hole of 3 mm diameter). Decorate with roasted hazelnuts, pieces of chestnut and thin chocolate branches made with Intense 35 Belgian milk couverture chocolate by piping thin irregular lines on paper and let them crystallize.

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