Recipe of the month

Montblanc Tart

Chestnut Mousse

• Chestnut cream imbert 110 g
• Chestnut paste imbert 110 g
• Chestnut puree imbert 160 g
• Rum 30 g
• Candied chestnut pieces 30 g
• Gelatin 4 leaves
• Cream 520 g

Mix chestnut cream, chestnut paste, chestnut puree and rum. Heat 120 g cream, add gelatin and mix together with previous mixture. Whip 400 g cream and fold into cooled previous mixture adding candied chestnuts at the end.

Orange Chocolate Crunch

• Cocoa powder 50 g
• Flour 160 g
• Salt ‘Fleur de sel’ 5 g
• Caster sugar 200 g
• Butter 141 g
• Hazelnut powder 191 g
• Dark chocolate gianduja Valhrona 251 g
• Orange zests 20g

Soften butter and add sugar, hazelnut powder, cocoa powder, flour and salt. Roll out and bake at 160°C for 30 minutes. Leave to cool and with the paddle in a mixer add the melted Gianduja.

Orange mousse with candied oranges from saint sylvestre

Orange Segments

Make orange segments. Sprinkle them lightly with muscovado sugar.

Orange Jelly Mousse

• Gelatin 8 leaves
• Caster sugar 130 g
• Orange juice 200 g
• Candied oranges 80 g

Soak gelatin. Heat a small part of orange juice with sugar and gelatin. Leave in fridge for 12 hours minimum. Whisk slowly to create a mousse texture. Add the candied orange pieces. Pour onto a tray with sides and freeze, cut small discs that will be inserted into the chestnut mousse.

Chestnut glaze

• Chestnut cream 500 g
• Condensed milk 80 g
• Gelatin 6 leaves

Soak gelatin, heat a small amount of condensed milk, add gelatin and mix with chestnut cream.

Chocolate shells

• Optucam chocolate 1 kg

Temper the chocolate, mold into sphere molds, set aside and spray with chocolate.

Chocolate spray

• Cocoa butter 100 g
• Dark chocolate 80 g
• Cocoa paste 40 g

Melt to 50°C and mix everything. Use at 35/37°C.

Finishing

Chesnut ball with cream in half spheres. In the middele add a orange mousse square, store in freezer and glaze. Make fin chocolate shells and place the bottom shell onto the crunch; place orange segments in the bottom. Place a chestnut ball in the middle and close with a shell on the top. For the decoration, a segment on the bottom and a crystalline on the shape of a tajine.