Winter's Invitation

Make creme anglaise from first four ingredients. Add bloomed gelatin to hot and scaled creme anglaise. Pour over partially melted hakumbi chocolate. Immersion blend till combined. Fold with soft peak whipped cream. Pipe into molds and freeze.

Mix soft butter, icing sugar, eggs, salt, vanilla, almond four, and chestnut flour together. Do not cream, gently paddle together. Slowly add T45 Rouge flour. Dump on table and knead to fully combine, chill, and sheet to 2mm thickness and cut. 

Bake on a silpain at 325 F for roughly 8-10 minutes until done. 

Prepare cherry gel (recipe in workbook). Combine all ingredients and let marinate for 4 hours, pipe onto a silpat into logs, freeze, cut, and set aside fro entremet assembly. 

Based on sweetness level of fresh cherries adjust orange juice and zest to taste. 

Bring cherry purees, lemon juice, and vanilla to a boil. Combine sugar and agar agar separately. When the mixture comes to a boil, whisk in the sugar/agar mixture. Continue to cook for 2-4 minutes. Let set in the fridge. Use additional morello cherry puree to thin and blend until pipeable consistency. Add SOSA cherry paste to taste to brighten the gel's flavor. 

Melt the hazelnut paste and chestnut paste together. Melt the Hakumbi chocolate. Combine mixtures together. Mix together with feuillatine.

Spread with an offset on chestnut sponge right away. Let sey up slightly, cut to size.

Combine 65g if egg whites and 25g of sugar, hazelnut oil, water, hazelnut flour, chestnut flour, all purpose flower, and baking powder. Whisk the second egg white and sugar mixture to make a stiff peak french meringue.

Fold two mixtures together, pour onto a prepared half sheet pan lined woth parchment. Bake at 355 F for about 15 minutes. Let cool.

Bring sugar, glucose syrup, and water to 103 C. Whisk in bloomed gelatin sheets. Pour over partially melted Hakumbi chocolate. Combine. Add in sweetened condensed milk. Immersion blend gently.

Glaze working temperature is between 35 and 37 C. Mousses must be very frozen.

Paddle chestnut paste on mixer until smooth, add pastry cream and paddle until smooth. Whip chantilly base seperately. Fold two mixtures together. Pipe with mont banc tip on top of glaze entremets.

Ensure pastry cream is free of any clumps.

Boil milk, cream, and vanilla bean pod. Temper with sugar, yolks, and cornstarch mixture. Cook until thick. Paddle to cool on mixer, add butter.

Bring cream, sugar, and vanilla pod to a boil. Whisk in bloomed gelatin. Cool over an ice bath. Mover to cooler for 4 hours, whip before use.

Bring heavy cream, trimoline, glucose syrup to a simmer. Whisk in agar agar, bring to a boil, Whisk in bloomed gelatin, and pour over Hukambi chocolate. Combine. Pour onto soft acetate, torch air bubbles, let set up in cooler. Cut to size once set. 

Mix butter, egg whites, icing sugar, and ap flour together. Add cocoa powder. Add red gel color as needed. Spread in stencil and bake at 335 F for 8-10 minutes or until done.