Elle & Vire Recipes

To prepare this dish

Ingredient list
Rolled biscuit
210 g egg yolks
500 g eggs
30 g invert sugar
440 g sugar (A)
410 g egg whites
105 g sugar (B)
260 g T55 flour
Mandarin soaking syrup
65 g water
260 g mandarin pulp
25 g yuzu puree
90 g sugar
40 g Grand Marnier® (optional)
Mandarin and chesnut filling
1200 g chestnut paste
400 g (unsweetened) chestnut puree
240 g mandarin pulp
6 g orange zest
Chesnut mousse
320 g milk
140 g egg yolks
30 g sugar
238 g hydrated gelatine (34 g gelatine + 204 g water)
1000 g chestnut paste
330 g (unsweetened) chestnut puree
50 g cognac (optional)
2 x 560 g Excellence whipping cream 35% fat
Oat crisp
225 g Elle & Vire gourmet butter 82% fat
225 g icing sugar
45 g potato starch
150 g corn starch
126 g almond powder
4,5 g fleur de sel
75 g chestnut flour
250 g oat flake
Reconstituted crisp
270 g Valrhona® Bahibé milk chocolate 46%
15 g cocoa butter
670 g oat crisp
Glaze
1000 g neutral glaze
100 g mandarin puree
SQ yellow food colouring
SQ red food colouring
SQ green food colouring
Decoration
SQ glittering gold
candied chestnuts
Chocolate leaves
Elle & Vire products used

The recipe,
step by step

  1. 1

    Rolled biscuit

    Recipe for 3 x 600 g sheets

    Whisk together the egg yolks, eggs, inverted sugar and the sugar (A). In a different mixing bowl, whisk the egg whites and the sugar (B).
    Incorporate the two mixtures and then add the sifted flour. On a Siplat®, spread 600 g of batter on each 37 x 57 cm baking ring and bake at 200°C for
    about 10 minutes.

  2. 2

    Mandarin soaking syrup

    Bring the water, purees and sugar to the boil. Add the Grand Marnier®. Leave to cool.
  3. 3

    Mandarin and chesnut filling

    Blend all the ingredients in a food processor. Pipe thin 55 cm lengths using a round 7 mm nozzle (approximately 25 g per length). Place in the freezer.
  4. 4

    Chesnut mousse

    Make a traditional custard by heating the milk, sugar and egg yolks to 82°C.
    Add the hydrated gelatine, then the cognac, chestnut paste and puree. Combine.
    Split the chesnut mixture into two equal parts.
    At 27°C add 560 g of whipped cream to each chesnut mixture.
  5. 5

    Oat crisp

    Combine all the ingredients except the oats in the mixer. Spread out to a thickness of 1.5 mm and sprinkle over the oats. Bake at 160°C for about 15 minutes.
    Once out of the oven, cut the crisp using a pastry wheel cutter which will crush it up evenly.
  6. 6

    Reconstituted crisp

    Melt the chocolate and cocoa butter at 45°C. Add the oat crisp and mix gently.
  7. 7

    Glaze

    Boil all of the ingredients together.
  8. 8

    Assembly

    Soak the smooth side of each rolled layer of sponge with 150 g of mandarin syrup.
    Prepare the first mousse using half of the chestnut mixture and half of the whipped cream. Spread 250 g of chestnut mousse onto each layer. Insert 11
    lengths of mandarin and chestnut filling, spaced evenly. Smooth over with 200 g of chestnut mousse.
    Roll and place in a log mould to preserve a nice round shape. Place in the freezer.
    Prepare the second batch of mousse with the remaining chestnut mixture. Pipe 500 g of chestnut mousse into an 8-cm wide log mould.
    Press in the mandarin and chestnut / frozen sponge filling, then smooth over.
    Sprinkle over 200 g of reconstituted oat crunch topping and smooth over.
    Place in the freezer.
    Pipe 3 strips of 55 cm each of the mandarin & chestnut filling mixture onto a clear plastic sheet using a basket weave tip
    (28 mm x 6 mm, Matfer®). Sprinkle over (about 100 g) of the oat crunch topping.
    Use a ruler to even out, and then freeze.
  9. 9

    Decoration

    Sprinkle over some gold glitter.
    Spray a thin layer of glaze over the logs. Cut the logs and the chestnut strips to the desired size.
    Arrange the frozen bar on top of the logs.
    Arrange a candied chestnut and a chocolate leaf made by using a fine-tooth comb.

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