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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3.3 lbwhipping 33% cream
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1.0 lbCW2NV
Preparation: Liqueur cream
Heat together.
Ingredients: Liqueur cream
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0.4 ozgelatin leaves
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Q.S.water
Preparation: Liqueur cream
Soak and mix into previous mixture.
Ingredients: Liqueur cream
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3.2 ozegg liqueur
Preparation: Liqueur cream
Mix in and leave to rest for 24 hours.
Bavarian cream
Ingredients: Bavarian cream
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7.4 ozWhole milk
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2.5 ozegg yolks
Preparation: Bavarian cream
Heat together.
Ingredients: Bavarian cream
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5.3 ozC811NV
Preparation: Bavarian cream
Pour previous mixture onto the chocolate and emulsify.
Ingredients: Bavarian cream
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0.2 ozgelatin leaves
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Q.S.water
Preparation: Bavarian cream
Soak and mix into previous mixture.
Ingredients: Bavarian cream
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7.4 ozwhipping 33% cream
Preparation: Bavarian cream
Whip to medium peaks and gently fold into previous mixture.
Chocolate ganache
Ingredients: Chocolate ganache
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1.3 lbC811NV
Preparation: Chocolate ganache
Melt.
Ingredients: Chocolate ganache
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14.1 ozwhipping 33% cream
Preparation: Chocolate ganache
Mix into melted chocolate.
Ingredients: Chocolate ganache
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2.1 ozbutter
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