Brioche in the evening dress

Mix the water and the fresh yeast directly in the mixer bowl. Add the Dolce Formo Maestro, eggs, salt, and sugar. Knead 12 to 15 minutes until the dough comes off the sides of the bowl. Incorporate the tempered butter and knead until total incorporation. The temperature of the dough at the end of the kneading must be between 22/24. Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume as to double. Deflate the dough and place to the fridge for 1h. Deflate the dough and let one night in the refrigerator. Cut out, roll out the dough depending on the form. Arrange the brioches shaped into a baking tray. Lightly egg wash the surface. Allow to proof at temperature between 28/29°C and 90% of hygrometry during 1h30 for individual piece and 2h30 for big one. After proofing egg wash a second time, cut the surface with scissor and place directly to the pre-heated oven (180°C). Bake at 160°C around 20/25 minutes.

In the mixing bowl, with the paddle attachment, mix the chestnut paste with the puree. Add the chestnut cream and mix until homogeny, creamy texture. Fill in the bottom of the sliced brioche.

Cook the dry sugar into caramel at 185°C. Stop the cooking adding the butter and pouring gently the hot cream to the caramel. Cook again until 105/106°C and let cool down at 70°C. Pour gradually the caramel mixture into the milk chocolate to realize a perfect emulsion. Mix with hand blender and pour directly to a container. Let cool down.

In a saucepan, heat the cream and pour over the chestnut paste stirring well and add the melted gelatin mass. Mix and reserve in the refrigerator until next day. For use, whip the cream as for Chantilly. Pipe the Chantilly over the mandarin compote. Then place directly the previous frozen preparation on top closing the mold. Freeze.

Candied chestnut 17 pieces

Heat the purees at 40°C and pour gradually, stirring well, the mixture sugar/agar-agar. Bring to a boil and add the melted gelatin. Pour into a form of ø16cm. Freeze, unmold and cut into equal triangles. Reserve for decoration.