Name: Chestnut Entremet
Yield: Makes six 8 in/20 cm buche molds
Ingredients: grissini; marzipan chestnuts; ultrashiny chocolate glaze; tangerine panna cotta; milk chocolate chiffon; chestnut mont blanc filling; dark chocolate pâte à glacer; milk chocolate mousse ii; chestnut biscuit

Preparation info

Makes
six
8 in 20 cm buche molds

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	U.S.	Metric
Tangerine Panna Cotta

Cake
Dessert

Method

Pour the tangerine panna cotta into a quarter sheet pan lined with acetate. Refrigerate for a few minutes, until the panna cotta is partially set.
Place the milk chocolate chiffon on top of the panna cotta and blast freeze.
Once fully frozen, pipe 2 lb 9 oz/1.16 kg of the chestnut Mont Blanc filling onto the milk chocolate chiffon. Blast freeze.

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Part of

Filled and Assembled Cakes and Tortes

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