Wasp's Nest

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

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

Liqueur cream

ingredients preparation
  • 1500g
    whipping 33% cream
  • 450g
    CW2NV

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

ingredients preparation
  • 210g
    Whole milk
  • 70g
    egg yolks

Heat together.

  • 150g
    C811NV

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

ingredients preparation
  • 600g
    C811NV

Melt.

  • 400g
    whipping 33% cream

Mix into melted chocolate.

  • 60g
    butter

Stir into previous mixture.