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:
Difficult
Makes:
Recipe yield: 30 single-serve portions

Chocolate sponge

Ingredients: Chocolate sponge

  • 250 g
    whole egg(s)
  • 50 g
    caster sugar

Preparation: Chocolate sponge

Beat together.

Ingredients: Chocolate sponge

  • 350 g
    all-purpose flour
  • 10 g
    baking powder
  • 30 g
    water
  • Q.S.
    salt
  • 50 g
    CP
  • 50 g
    oil

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

Preparation: Liqueur cream

Heat together.

Ingredients: Liqueur cream

  • 12 g
    gelatin leaves
  • Q.S.
    water

Preparation: Liqueur cream

Soak and mix into previous mixture.

Ingredients: Liqueur cream

  • 90 g
    egg liqueur

Preparation: Liqueur cream

Mix in and leave to rest for 24 hours.

Bavarian cream

Ingredients: Bavarian cream

  • 210 g
    Whole milk
  • 70 g
    egg yolks

Preparation: Bavarian cream

Heat together.

Ingredients: Bavarian cream

Preparation: Bavarian cream

Pour previous mixture onto the chocolate and emulsify.

Ingredients: Bavarian cream

  • 5 g
    gelatin leaves
  • Q.S.
    water

Preparation: Bavarian cream

Soak and mix into previous mixture.

Ingredients: Bavarian cream

  • 210 g
    whipping 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

  • 400 g
    whipping 33% cream

Preparation: Chocolate ganache

Mix into melted chocolate.

Ingredients: Chocolate ganache

  • 60 g
    butter

Preparation: Chocolate ganache

Stir into previous mixture.

Finishing and assembly

Ingredients: Finishing and assembly

  • Q.S.
    CHD-GL-24IN
  • 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.