MARRON GLACÉ SEMISPHERE
Vanessa Donnini
Time of realization: 90 minutes + rest times
Degree of difficulty (from 1 to 5):
Ingredients for an 18 cm mold:
for the sponge cake:
250 g of whole eggs
170 g of granulated sugar
150 g of flour 00
50 g of potato starch
vanilla
for the Bavarian with chestnuts:
150 ml of whole milk
15 ml of rum
200 g of chestnut cream
3 egg yolks
25 g of granulated sugar
10 g of isinglass
250 g of semi-whipped cream
for the bath:
150 ml of water
2 tablespoons of granulated sugar
rum according to your taste.
mirror glaze:
7 g of isinglass
90 g of glucose syrup
65 g of granulated sugar
50 g of condensed milk
75 ml of water
75 g of milk or dark chocolate (with white chocolate increase by 20%)
food coloring to taste
Method
sponge cake:
whip the eggs at room temperature with the sugar, until the mixture is very swollen and firm. at this point add the flour with the previously sifted starch, mix from bottom to top. pour the mixture into the greased and floured pan and bake at 180 ° C for about 30 minutes.
for the Bavarian with chestnuts:
soak the isinglass in cold water, boil the milk and pour it over the lightly foamed egg yolks with an electric whisk with the sugar, bring back to the heat and cook up to 85 ° c. at this point add the well squeezed isinglass and chestnut cream. mix everything and emulsify with an immersion mixer. let the mixture cool to room temperature, then add the rum. finally add the semi-whipped cream, turning gently from bottom to top.
for the bath:
put the water and sugar in a saucepan, bring to the boil and add the rum at the end.
for the mirror glaze:
bring water, sugar and glucose to a boil, remove from heat and add the condensed milk, bring everything to 65 ° C then add the gelatine previously soaked in cold water and well squeezed, finally add the chocolate. emulsify with a mixer and at this point add the desired color. then pass it through a colander to eliminate air bubbles. let it rest overnight in the fridge. use it around 29/30 ° C for white chocolate, around 38 ° C for milk and dark chocolate.
assembly:
take the dome mold of the silikomart. put a part of Bavarian, a disk of sponge cake 2 cm smaller than the mold, wet lightly with the syrup, put the other part of Bavarian and finally the sponge cake disk. then transfer the cake to frozen for at least 24h.
Once frozen go to glazing.
At this point, put it back in the freezer to immediately freeze the icing for at least an hour. put it in the refrigerator for 6/8 hours before serving.
