Sweet Chestnut Dome
Makes 24 portions

Chestnut Cream Ingredients

4 1/2 ounces egg yolks    

5 ounces sugar

7 ounces milk

3/4 ounce of gelatin

14 ounces of chestnut puree

26 1/4 ounces of heavy whipping cream

3/4 ounces of dark rum

Method

Soak gelatin. Make an anglaise sauce with the egg yolk, sugar and milk by combining and cooking over a double boiler to a temperature of 86c. Add the gelatin to the warm anglaise sauce. Add chestnut puree with the rum to the anglaise sauce. Whip the cream and fold it all together.

Nutty Crust Ingredients

7 3/4 ounces egg yolks           6 1/4 ounces marzipan
13 1/4 ounces egg whites          12 1/2 ounces sugar
7 1/4 ounces pastry flour         11 1/4ground hazelnut flour
lemon zest                            cinnamon to taste

Method

Make a swiss meringue by combining and heating over a double boiler, egg whites and sugar. Mix the almond paste with the egg yolks and spices. Fold in the meringue, then fold in the sifted flour. Spread out on a sheet pan and bake at 380 for 10 min.

Ganache

8 egg yolks                  8 ounces sugar
2 tsp. vanilla extract     2lbs 10oz dark chocolate 65%-70%
1 quart heavy cream

Whip egg yolks and sugar until light and fluffy. Heat up the heavy cream. Chop the chocolate into small pieces and add the hot cream to the chocolate. Add the egg mix and let cool. Pipe a little bit of mousse in to a dome shaped mold, cut out a circle of nutty crust and put in mold. Fill mousse dome up with mousse and place another nutty crust in last. Freeze domes until set. Unmold mousses and glaze with ganache and garnish as desired. Serve chilled not frozen.