sweet tartar skin
|Six inch tower mold|
rum (beverage) (loanword)
Bols Blackcurrant liqueur
rum (beverage) (loanword)
How to make a blackcurrant and chestnut tower
Make tartar skin:1. Put the gluten flour, powdered sugar, almond flour, salt and mix well.2. Form into a sandy granule.3. Add butter and conversion syrup and stir well.
Roll out the tartar in a Ziploc bag and chill in the fridge for at least 2 hours or best overnight.
Roll out the tartar skin in all directions about 2mm thick, larger than the tartar mould. Place the tartar skin in the mould and shape so that the skin fits the mould.
Use a rolling pin to roll out the excess tartar on the edge of the mould. Refrigerate for later use.
Make almond cream: 1. Mix whole eggs, egg yolks and vanilla paste first. 2. Mix powdered sugar and almond flour and then pour into egg mixture and mix well. 3. Add butter and stir well until smooth.
Fill the tartar with the almond cream (about 2/3 of the height of the mold, the amount of the recipe is enough), and spread evenly. Bake at 170 degrees for about 20 minutes.
Mix almond flour, cocoa powder and powdered sugar in a sieve. 2. Beat egg white and sugar to stiffness. 3. Stir in the egg white.4. Squeeze into 8cm diameter rounds. Bake at 180 degrees for about 10 minutes.
1. Whisk egg yolks and sugar together, add softened egg yolks and sugar. Heat the blackcurrant puree to about 80 degrees, pour into the egg yolk paste, stir well, and return to the stove on low heat to about 84 degrees. 3. Cool the mousse batter in cold water and stir until the temperature is below 35°C. Mix in the cassis wine. 4. When ready to use, mix with the mousse paste.
Heat the granulated sugar and water to 120 degrees, then add to the hardened meringue, beating until the meringue is creamy and shiny. Mix with the blackcurrant mousse paste and leave to stand.
(You can find an 8cm diameter mousse ring, pour in the blackcurrant mousse about 1cm high, then cover with the chocolate blank and seal to freeze, the sandwich is more neat)
Make the chestnut mousse: 1. Whisk the egg yolks with the granulated sugar, add the crème fraîche. 2. Boil the milk and add it to the egg mixture, stir well and return to the stove on low heat. Heat to 84 degrees. 3. Mix the chestnut puree with the egg yolk paste. 4. Add the light cream beaten to 70 per cent whipped cream and mix well.
For the chestnut cream: mix the chestnut puree with the softened butter, add the rum and powdered sugar and mix well.
For the articulation cream: beat the light cream with the granulated sugar until 8-9% whipped, place in a piping bag.
Assemble: Pour 1cm of chestnut mousse into a 4-inch mousse ring (since we don’t have a 4-inch mousse ring at home, we used a round cutting die, which is taller than the mousse ring, so we only made the normal height).
Squeeze a circle of blackcurrant mousse in the center (the mousse should be thick enough to squeeze directly, otherwise choose to freeze separately and add it to the chestnut mousse).
On top of the black currant mousse batter, place a slice of chocolate blank. On pour the chestnut mousse batter. Seal and freeze.
Squeeze a circle of cream on the almond cream tower as an articulation and put the frozen mousse on top.
Brush the mousse and the almond cream tart with mirror gel and place the chestnut pieces around it. Garnish the chestnut mousse with a squeeze of chestnut cream.
Seven Flavors Cutout.