CHESTNUT GEM

In a stand mixer fitted with paddle, mix the butter cutted into cubes with sugar, flour and almonds until obtaining a ‘’crumbled’’ dough. Bake at 160°C for about 15-20 minutes.

Melt chocolate and combine it with PRALINE AMANDE NOISETTE.

Pour the mixture over the crumble and create a layer of about the same dimension of the cake.

Beat the eggs with IRCA GENOISE in a stand mixer fitted whit whisk for at least 10-12 minutes at medium-high speed.

Combine AVOLETTA and keep whipping gently, then add little by little the melted butter whipping at low speed.

Place in a stamp of 16cm diameter a layer of 8mm and bake at 180°C for about 12 minutes.

Let it cool, unmould and combine it with the crumble base.

Mix the paste with the chestnut purée until obtaining a homogeneous texture.

Combine the cream and keep blending.

Place in a pastry bag and store in the fridge.

Melt chocolate at 45°C and combine it with the liquid ingredients (1), bring it to 20°C and blend until obtaining a fluid ganache.

Whip the cream (2) with LILLY and water (2) until reaching a soft texture, then gently add the ganache (25-30°C).

Pour the mixture in a stamp of 16 cm in diameter and 1 cm in height.

Mix hot water with LILLY NEUTRO, then add FRUTTIDOR and mandarin purée.

Pour about 8mm layer of the mixture in moulds of 16 cm in diameter.

Freeze.

Bring the cream to a boil (1) and pour it over the chocolate. Emulsify until obtaining a glossy ganache.

Combine chestnuts purée and emulsify.

Rehydrate LILLY NEUTRO with water and add it to the liquid cream (2), emulsify with the ganache.

Store in the fridge at 4°C for a night.

Whip in a planetary at medium speed until obtaining a foamy texture.

Heat at 40-45°C.