Douceur de marron fruité

Pastry recipe
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cake...
  1. 3 Cakes * 18, 21, 24 cm

  2. Light Chestnut Batter

    Ingredients

    • Almond powder - 250g
    • Icing sugar - 167g
    • Cornstarch - 30g
    • Flour - 20g
    • Chestnut Paste - 55g
    • Chestnut cream - 30g
    • Egg yolk - 20g
    • Egg white - 150g
    • Rum - 10g
    • Butter - 175g
    • Egg white - 150g
    • Caster sugar - 90g

    Cook the butter until « beurre noisette » stage (brown butter). Set aside.
    Sieve the ground almond, icing sugar, cornstarch and flour together. Set aside.
    Mix the chestnut paste with rum and add chestnut spread.
    Add 150g of egg whites in the chestnut mixture, the egg yolks and the dry ingredients.
    Beat up the 150g of egg whites with sugar.
    Fold in the meringue into the chestnut mixture and add butter.
    Rest the mixture in the fridge for 3h.

  3. Mango and Mandarin Jelly

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 260 g
    • Frozen fruit purée 100% : Mango - 370 g
    • Orange Juice - 200g
    • Caster sugar - 120g
    • Gellan - 12g

    Combine gellan with sugar and pour over the warm purees.
    Heat up and add orange juice.
    Take it to boil and pour in 40 x 20 cm frame.
    Let it set and cut according to the size of the molds (see details below).

    In this step

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    Frozen fruit purées
  4. Break Down By Weight And Molds

    Mold sizes

    Chestnut batter

    Mango and Mandarin Jelly

    Chestnut batter

    18

    180 gr

    3 x 15 cm : 30 gr

    125 gr

    21

    230 gr

    3 x 18 cm : 50 gr

    130 gr

    24

    250 gr

    3 x 21 cm : 75 gr

    170 gr


    Bake at 165°C for 40 min (see according to size).

  5. Chestnut Serpentine

    Ingredients

    • Chestnut Paste - 175g
    • Chestnut cream - 87g
    • Syrup 30 ° Brix - 37g

    Warm the syrup with rum and add it to the chestnut paste.
    Beat up with flat beater and add chestnut spread.
    Pipe stripes of this chestnut mixture (with a nozzle 10) and cut according the size of the cakes.
    Pipe the rest of the chestnut mixture like a vermicelli over the milk chocolate sheets (see size below).

  6. Decoration

    Milk chocolate sheets 4.5 cm x 16, 18 and 22 cm.
    Mango and mandarin Jelly cubes 0.5cm, glazed with neutral glaze.
    Roasted ground hazelnut for the base.

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