Soft Chestnut Entremets

Preparation

Step 1: Prepare the sponge cake

Preheat the oven to 170°C. Separate the egg whites from the yolks.

Whisk the yolks with half the sugar until pale and thick. Gently fold in the sifted flour.

Beat the egg whites with the remaining sugar until stiff peaks form. Gently fold them into the batter using a spatula.

Step 2: Bake the sponge

Pour the batter into the entremets ring placed on a baking sheet lined with parchment paper.

Bake for 15 to 18 minutes, until golden and springy to the touch.

Let cool on a wire rack. Keep the sponge in the ring.

Step 3: Prepare the chestnut mousse

Soak the gelatin sheets in a bowl of cold water for 10 minutes.

Gently warm the chestnut spread in a saucepan. Remove from heat, add the squeezed gelatin, and stir until completely dissolved.

Fold the mascarpone into the warm chestnut mixture. Add the rum if using. Mix until smooth.

Step 4: Whip the cream and assemble

Whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the chestnut mixture using a spatula. Add the candied chestnut pieces.

Pour half the mousse over the sponge in the ring. Spread a layer of praline paste on top. Cover with the remaining mousse. Smooth the surface.

Step 5: Chill

Refrigerate the entremets for at least 4 hours (ideally overnight).

The mousse must be firm before unmolding.

Step 6: Glaze and decorate

Prepare a mirror glaze or simply dust with bitter cocoa and candied chestnut pieces.

Unmold gently by warming the ring slightly with a blowtorch or hot cloth.

Decorate with whipped cream rosettes and candied chestnut pieces. Serve well chilled.