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
Chocolate sponge
| ingredients | preparation |
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Beat together. |
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Mix in well, spread out on a baking tray and bake at 160°C for 10 minutes. Leave to cool and cut into desired shapes. |
Liqueur cream
| ingredients | preparation |
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Heat together. |
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Soak and mix into previous mixture. |
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Mix in and leave to rest for 24 hours. |
Bavarian cream
| ingredients | preparation |
|---|---|
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Heat together. |
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Pour previous mixture onto the chocolate and emulsify. |
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Soak and mix into previous mixture. |
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Whip to medium peaks and gently fold into previous mixture. |
Chocolate ganache
| ingredients | preparation |
|---|---|
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Melt. |
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Mix into melted chocolate. |
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Stir into previous mixture. |
Finishing and assembly
| ingredients | preparation |
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Cover the bottom of a cake ring with chocolate sponge and place a layer of liqueur cream on top. Cover that with a layer of bavarian cream, place a second layer of liqueur cream on top and freeze. Unmould and cover the top with a layer of chocolate ganache. Decorate to the taste with gold powder-covered Mini ChocRocks™ Callebaut® CHD-GL-24IN and white chocolate stars Callebaut® CHW-25-19617. |
