Mandarin Mont-Blanc

For the sweet dough :

process :

In a mixer, using the leaf, mix the sofetened butter with icing sugar. Add the almond powder and the eggs little by little. Finish by adding the vanilla powder, salt and sieved flour. Mix together without working the dough too much.
Leave to rest in the fridge for two hours. Take out the dough and roll it to a thickness of 3 mm.
Line up the dough into 8 cm Ring Mont-Blanc moulds and place in the fridge for 15 minutes. Pre-bake them at 160°C for only 10 minutes.
Leave to rest on a grid at room temperature.

For the chestnut cake :

Quinze grams per tartlet

process :

Mix together the softened butter and sugar. Add the eggs little by little and then the egg whites. Emulsify. Add the flour and baking powder sieved together. Gently add the milk when at room temperature. Finally fold in the chestnut cream until smooth and homogeneous.
Leave to rest overnight in the fridge.
The day after, pipe the chestnut cake mixture inside the pre-baked tartlet rings and sprinkle some chopped chestnuts on top. Bake at 160°C for 15 minutes.
When cooked, soak in mandarin Napoléon and SICOLY® mandarin juice and leave to cool down on a grid.

For the mandarin insert

Twenty-five grams per insert

process :

Mix together the sugar and pearl agar agar 8. Bring  SICOLY® mandarin juice to a simmer and add the sugar and agar mix. Sieve into Silikomart® Ring Mont-blanc tart kit moulds (25 g per mould).

For the chestnut mousse :

process :

Prepare a custard cream using the milk, egg yolks and sugar. Add the hydrated gelatin. Sieve and pour onto the chestnut paste. Mix until smooth.
Once the mixture has cooled down to 35°C, add the whipped cream.