Srednje tezine

Makes : 2 Tartes of 18cm

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If you are a fun of Chesnut... make sure you try this combination with Milk Chocolate and Mandarin jam with a special touch of Rum.

If you are a fun of Chesnut... make sure you try this combination with Milk Chocolate and Mandarin jam with a special touch of Rum.

rok trajanja:: 3 days
Conservation:: +4°C

Containing: 5 Components

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260 g

butter
180 g

icing sugar
4 g

salt
80 g

hazelnut powder
380 g

flour
40 g

corn starch
100 g

eggs

1. Mix the softened butter with the icing sugar.
2. Add one-half of the dry items.
3. Incorporate the eggs and the second part of the dry items.
4. Let it rest at 4°C for 10 to 12 hours.
5. Laminate at 2mm and cut a disc of 65 mm.
6. Put it on the half-sphere silicon tray and bake it at 175°C for 8 to 10 minutes.

172 g

egg yolks
18 g

brown sugar
190 g

Chestnus puree
165 g

egg whites
82 g

sugar
90 g

flour
33 g

melted butter

1. Beat the egg yolk with brown sugar until reaches the rubbon stage.
2. Separetly beat the egg white with the sugar.
3. Add the puree to the first batter.
4. Add the egg white and the flour previously sifted.
5. Add the melted butter.
6. Spread in a silicon mould 60x40cm 8mm height.
7. Bake at 180°C for 7 to 9 minutes.

90 g

water
150 g

Brun Rum
110 g

Syrup 30°B

1. Mix all together. The punch should be at 32-33°Brix.

250 g

Mandarin Puree
50 g

sugar
4 g

pectin NH

1. Heat the fruit puree at 45°C.
2. Mix the pectin with the sugar.
3. Add to the warm fruit puree and bring to boil for 3 minutes.

125 g

Chestnut Puree
15 g

sugar
50 g

Egg yolk
150 g

Callebaut Milk Chocolate - Power 41 - 2.5kg Callets
20 g

Brun Rum
300 g

mascarpone
20 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

1. Make custard sauce with the chestnut puree, sugar and egg yolk.
2. Pour over the milk chocolate, and the cocoa butter and mix well using a hand blender.
3. Let it cool it down at 4°C.
4. Add the mascarpone, and the rum and whip the cremeux.