Blackcurrant chestnut entremets

2h Serves 8 persons

You will need

  • Sponge cake : 120g of flour, 120g of sugar and 4 eggs
  • Chestnut mousse : 425g of liquid cream 35% fat, 250g of chestnut paste, 130g of chestnut cream and 5g of gelatin (or agar-agar)
  • Blackcurrant jelly : 200g of blackcurrant puree, 80g of sugar and 3g of gelatin (or agar-agar)
  • White chocolate crisp ( 1Kg)
  • Ivory pearl velvet
  • 25 dome meringues

1 Sponge cake

Place the eggs and sugar in a bowl. Mix then whisk the eggs until you obtain smooth cream. Blend int he flour progressively. Stir delicately, folding over the mix. Butter and flour a sponge cake mould, fill to 2/3 with the mix. Place in the oven, demould onto a rack and allow to cool.

2 Chestnut mousse

Rehydrate the gelatin (or agar-agar) in cold water. Add the chestnut paste, the chestnut cream and 40g of liquid cream in a pan, heat gently. In the meantime, transfer the rest of the liquid cream into a cake mixer and beat to obtain a whipped cream. When the chestnut cream mix has boiled, remove from the heat and add the rehydrated gelatin (or agar-agar). Allow to cool. When the mix has cooled to 30°C, add the whipped cream delicately.

3 Blackcurrant jelly

Rehydrate the gelatin (or agar-agar) in cold water. Heat the blackcurrant puree and the sugar in a pan until boiling. Once boiled, remove from the heat, add the rehydrated gelatin (or agar-agar) and pour into a 16cm circle. Place in the freezer for at least 2 hours.

4 White chocolate crisp

Heat the crisp gently in a microwave oven or water bath.

5 Ivory pearl velvet

Temper in the oven or in a water bath at 50°C – 55°C. After removing the entremets from the freezer, blow over with a compressed air gun.

6 Assembly and finishing

Place the sponge cake at the bottom of a 20cm diameter circle. Heat the crisp and spread onto the sponge cake (about 5mm thick). Place in the freezer. When the crisp is cold, pipe 2/3 of the chestnut mousse, place the blackcurrant insert in the centre and press gently. pipe the rest of the mousse, and smooth with a spatula. Place in the refrigerator. Then, demould and decorate with a few meringues on top. Using a compressed air gun, spray the velvet from a distance of 25cm over the entire surface of the entremets.