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1
---Prepare Meringue---
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2
Make Meringue with egg white, dry egg white powder and 24g granulated sugar.
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3
Fold in sifted dry ingredients (powder sugar and cocoa powder) little by little.
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4
Pipe for a 45mm round disk.
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5
Bake at 70c in a convection oven (dry bake).
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6
---Prepare Chestnut Ice Cream---
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7
Whisk 8g sugar and egg yolk until thoroughly combined and completely smooth.
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8
Bring 148g milk to boil with 20g trimoline.
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9
Temper the egg mixture by adding hot milk.
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10
Return above mixture to a saucepan and continue to cook, stirring with a spatula, until you get some thickness.
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11
Filter the mixture through a chinoise and add to chestnut paste.
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12
Freeze using a Pacojet machine.
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13
---Prepare Chocolate Cream---
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14
Combine cream , 3g trimoline, and glucose in a saucepan.
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15
Bring to a boil.
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16
Add chocolate.
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17
Strain.
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18
Fold the 90% peak cream in.
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19
---Prepare Condensed Milk GelAe ---
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20
Combine 145g milk, condensed milk, and gruA de cacao in a saucepan.
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21
Bring to a boil.
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22
Set aside.
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23
Add gelatine and pour into a hotel pan for 5mm of thickness.
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24
Refrigerate until fully set.
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25
Pull out a 9cm circle.
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26
---Prepare Chestnut Espuma---
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27
Mix marron cream with cream.
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28
Pour into the espuma.
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29
---Decorate---
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30
Using the photo for reference decorate the dessert with plaque chocolate and marron glace.
