Wasp's Nest
Simplicity and great local ingredients - that's what Czech Pastry Chefs Eva Krejsová and Jiří Hochman are aiming for. With this in the back of their mind, they like to revisit some of the pastry classics. The Wasps Nest for example combines a sponge, a liqueur cream, bavarian cream and ganache into a delicious and playful dessert.
- Level:
-
Difficult
- Makes:
-
Recipe yield: 30 single-serve portions
Liqueur cream
Ingredients: Liqueur cream
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1500 gwhipping 33% cream
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450 gCW2NV
Preparation: Liqueur cream
Heat together.
Ingredients: Liqueur cream
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12 ggelatin leaves
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Q.S.water
Preparation: Liqueur cream
Soak and mix into previous mixture.
Ingredients: Liqueur cream
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90 gegg liqueur
Preparation: Liqueur cream
Mix in and leave to rest for 24 hours.
Bavarian cream
Ingredients: Bavarian cream
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210 gWhole milk
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70 gegg yolks
Preparation: Bavarian cream
Heat together.
Ingredients: Bavarian cream
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150 gC811NV
Preparation: Bavarian cream
Pour previous mixture onto the chocolate and emulsify.
Ingredients: Bavarian cream
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5 ggelatin leaves
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Q.S.water
Preparation: Bavarian cream
Soak and mix into previous mixture.
Ingredients: Bavarian cream
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210 gwhipping 33% cream
Preparation: Bavarian cream
Whip to medium peaks and gently fold into previous mixture.
Chocolate ganache
Ingredients: Chocolate ganache
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600 gC811NV
Preparation: Chocolate ganache
Melt.
Ingredients: Chocolate ganache
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400 gwhipping 33% cream
Preparation: Chocolate ganache
Mix into melted chocolate.
Ingredients: Chocolate ganache
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60 gbutter
Preparation: Chocolate ganache
Stir into previous mixture.
Comments
Submitted by Antoine Lorge on Fri, 11/03/2023 - 09:46
c'est quoi le cp dans la recette