Wasp's Nest

Created by

  • Eva Krejsová and Jiří Hochman - Pastry Chefs at Mocacafé And Couple – Tábor, Czech Republic
level 3

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.

Recipe components

Chocolate sponge

IngredientsPreparation
  • 250g
    whole egg(s)
  • 50g
    caster sugar

Beat together.

  • 350g
    all-purpose flour
  • 10g
    baking powder
  • 30g
    water
  • Q.S.
    salt
  • 50g
    Cocoa powder
  • 50g
    oil

Mix in well, spread out on a baking tray and bake at 160°C for 10 minutes. Leave to cool and cut into desired shapes.

Liqueur cream

IngredientsPreparation

Heat together.

  • 12g
    gelatin leaves
  • Q.S.
    water

Soak and mix into previous mixture.

  • 90g
    egg liqueur

Mix in and leave to rest for 24 hours.

Bavarian cream

IngredientsPreparation
  • 210g
    whole milk
  • 70g
    egg yolks

Heat together.

Pour previous mixture onto the chocolate and emulsify.

  • 5g
    gelatin leaves
  • Q.S.
    water

Soak and mix into previous mixture.

  • 210g
    whipping 33% cream

Whip to medium peaks and gently fold into previous mixture.

Chocolate ganache

IngredientsPreparation

Melt.

  • 400g
    whipping 33% cream

Mix into melted chocolate.

  • 60g
    butter

Stir into previous mixture.

Finishing and assembly

IngredientsPreparation
Cover the bottom of a cake ring with chocolate sponge and place a layer of liqueur cream on top. Cover that with a layer of bavarian cream, place a second layer of liqueur cream on top and freeze. Unmould and cover the top with a layer of chocolate ganache. Decorate to the taste with gold powder-covered Mini ChocRocks™ Callebaut® CHD-GL-24IN and white chocolate stars Callebaut® CHW-25-19617.