Wasp's Nest
Simplicity and great local ingredients - that's what Czech Pastry Chefs Eva Krejsová and Jiří Hochman are aiming for. With this in the back of their mind, they like to revisit some of the pastry classics. The Wasps Nest for example combines a sponge, a liqueur cream, bavarian cream and ganache into a delicious and playful dessert.
- Level:
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Difficult
- Makes:
-
Recipe yield: 30 single-serve portions
Chocolate sponge
Ingredients: Chocolate sponge
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250 gwhole egg(s)
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50 gcaster sugar
Preparation: Chocolate sponge
Beat together.
Ingredients: Chocolate sponge
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350 gall-purpose flour
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10 gbaking powder
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30 gwater
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Q.S.salt
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50 gCP
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50 goil
Preparation: Chocolate sponge
Mix in well, spread out on a baking tray and bake at 160°C for 10 minutes. Leave to cool and cut into desired shapes.
Liqueur cream
Ingredients: Liqueur cream
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1500 gwhipping 33% cream
Preparation: Liqueur cream
Heat together.
Ingredients: Liqueur cream
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12 ggelatin leaves
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Q.S.water
Preparation: Liqueur cream
Soak and mix into previous mixture.
Ingredients: Liqueur cream
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90 gegg liqueur
Preparation: Liqueur cream
Mix in and leave to rest for 24 hours.
Bavarian cream
Ingredients: Bavarian cream
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210 gWhole milk
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70 gegg yolks
Preparation: Bavarian cream
Heat together.
Ingredients: Bavarian cream
Preparation: Bavarian cream
Pour previous mixture onto the chocolate and emulsify.
Ingredients: Bavarian cream
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5 ggelatin leaves
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Q.S.water
Preparation: Bavarian cream
Soak and mix into previous mixture.
Ingredients: Bavarian cream
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210 gwhipping 33% cream
Preparation: Bavarian cream
Whip to medium peaks and gently fold into previous mixture.
Chocolate ganache
Ingredients: Chocolate ganache
Preparation: Chocolate ganache
Melt.
Ingredients: Chocolate ganache
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400 gwhipping 33% cream
Preparation: Chocolate ganache
Mix into melted chocolate.
Ingredients: Chocolate ganache
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60 gbutter
Preparation: Chocolate ganache
Stir into previous mixture.
Finishing and assembly
Ingredients: Finishing and assembly
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Q.S.CHD-GL-24IN
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Q.S.CHW-25-19617
Preparation: Finishing and assembly
Cover the bottom of a cake ring with chocolate sponge and place a layer of liqueur cream on top. Cover that
with a layer of bavarian cream, place a second layer of liqueur cream on top and freeze. Unmould and cover
the top with a layer of chocolate ganache. Decorate to the taste with gold powder-covered Mini ChocRocks™
Callebaut® CHD-GL-24IN and white chocolate stars Callebaut® CHW-25-19617.
Comments
Submitted by Antoine Lorge on Fri, 11/03/2023 - 09:46
c'est quoi le cp dans la recette