Recipes
460 g for 50 cakes
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Mixture A
240 g egg yolks
135 g granulated sugar
Mixture B
300 g egg whites
95 g granulated sugar
40 g TREHA®
165 g couverture chocolate (67% cocoa solid)
Heat A in a water bath to 55℃/ 130℉ and whip well. [Mixture 1]
Whip B well. [Mixture 2]
Melt the couverture chocolate and bring the temperature to 55℃/ 130℉.
Add half of [Mixture 2] into [Mixture 1], mix in melted chocolate, and mix in the rest of [Mixture 2].
Pour the batter onto a baking sheet 60×40 cm/ 24×16 inches and bake at 180℃/ 355℉ for 20 minutes. Cut into 6 cm/ 2½ inch squares.
Stabilizes air bubbles of meringue
Mixture A
5 whole eggs
150 g granulated sugar
125 g cake flour
15 g unsalted butter
23 g fresh cream (38% milk fat)
Heat A to 36℃/ 97℉, whip well, and mix in the cake flour.
Warm the butter and cream and add into the mixture from step 1.
Pour onto a baking sheet 60×40 cm/ 24×16 inches and bake at 200℃/ 390℉ for 12 minutes. Cut with 3 cm/ 1 inch ring mold.
Mixture A
190 g egg yolks
15 g granulated sugar
15 g TREHA®
Mixture B
75 g fresh cream (38% milk fat)
35 g granulated sugar
3.5 g gelatin sheet, reconstituted
230 g couverture chocolate (70% cocoa solid)
450 g fresh cream (38% milk fat)
Heat A in water bath to 70℃/ 160℉ and start whipping. Bring B to a boil, whip into A, and continue to whip until cooled a little.
Add the reconstituted gelatin.
Melt the couverture chocolate and bring to 48℃/ 120℉. Whip the fresh cream to soft peaks, add ⅓ to the chocolate, and emulsify the same way as making ganache.
Whip the rest of the fresh cream to stiff peaks and combine with the mixture from step 2.
Combine the mixtures from step 3 and 4. Using a pastry tube (plain round tip), pipe into 4 cm/ 1½ inch round dome-shape and freeze.
Improves freeze-thaw stability
For 1 batch
Mixture A
300 g TREHA®
500 g glucose syrup (DE40－70)
500 g water
Mixture B
35 g pectin
100 g TREHA®
30 drops of 50% citric acid solution
Bring A to a boil, add B, and heat to 63 °Brix. Mix in citric acid solution.
Retains moisture of the cake when on display
Controls sweetness and tartness of the glaze, allowing the flavor of the chestnuts to stand out
900 g unsalted butter
320 g powdered sugar
5500 g chestnut paste (Japanese chestnuts)
800 g TREHA® glaze
Mixture A
1400 g fresh cream (38% milk fat)
600 g milk
72 g TREHA®
20 g dark rum
Combine butter and powdered sugar, then mix in the chestnut paste and TREHA® glaze.
Heat A to 37℃/ 100℉, combine with the mixture from step 1, mix in the dark rum and whip well.
Maintains moist texture of the chestnut cream
Highlights the flavor of the Japanese chestnuts
Mixture A
500 g fresh cream (38% milk fat)
500 g fresh cream (50% milk fat)
55g granulated sugar
55 g TREHA®
10 g kirschwasser
Vanilla extract
Mixture B
400 g granulated sugar
800 g water
240 g dark rum
50 chestnuts shelled, with skin-on
Cocoa powder
Make whipped cream with A. Make syrup with B.
Place the chocolate mousse on the chocolate crust. Soak the genoise sponge in the syrup, place on top of chocolate mousse and pipe whipped cream on top. Using a pastry tube (mont-blanc tip), pipe out the mont-blanc cream, decorate with chestnuts, and sprinkle with cocoa powder.
Stabilizes whipped cream
