Sweet
dough
ingredients :
- 70 g Butter
- 250 g Flour T55
- 38 g Eggs
- 93 g Icing sugar
- 0.5 g Fine salt
- 25 g Almond powder
- 350 g Chestnut paste IMBERT®
process :
Mix the softened butter and the icing sugar together. Incorporate the eggs and mix lightly.Add the flour and salt. Knead on a marble surface and leave to rest at +4°C. Roll out the dough, to a thickness of 1.8mm. Cut into 3cm disks,n pierced. Bake on a Silpain baking mat at 165°C for approximately 8 minutes.
Chestnut
cream
ingredients :
- 175 g Chestnut cream IMBERT®
- 75 g Syrup 30°C
- 10 g Aged rum
- 350 g Chestnut paste IMBERT®
process :
Dilute the chestnut paste with the syrup and lukewarm rum. Add the chestnut cream.
Mango and bergamot
compotée
ingredients :
- 150 g Sicoly® sweetened mango purée
- 100 g Sicoly® bergamot juice
- 50 g Caster sugar
- 10 g NH pectin
process :
Mix together the sugar and pectin. Heat the SICOLY® mango purée and bergamot juice. At 40°C, add the sugar.
Brown coloured
coating
ingredients :
- 200 g Brown icing paste
- 75 g "Ivory" couverture white chocolate
- 25 g Couverture dark chocolate 64%
- 34 g White cocoa butter
- 6 g Red cocoa butter
- 3 g Green cocoa butter
- 4 g Blue cocoa butter
process :
Melt all the ingredients together and use at 30°C.
Chestnut
chantilly
ingredients :
- 300 g Single cream
- 75 g Chestnut paste IMBERT®
- 1 Vanilla pod
- 10 g Icing sugar
- 0.4 g Xanthan
process :
Blend the chestnut paste with the very cold cream and the grated vanilla. Lightly whip and then add the icing sugar mixed with the xanthan.
Finishing
Half-fill the milk chocolate balls (previously moulded in 2.5 cm polycarbonate moulds) with the chestnut cream. Add the mango and bergamot compotée. Insert a lolly stick previously dipped in chocolate. Leave to cool to +4°C. Dip in the brown coloured coating. Add a sweet dough disk. Pipe the chestnut Chantilly onto the surface using a fluted nozzle. Add a lightly candied orange disk.