Difficulty:[usr 5]
Perfect house:
Melt the gelatin at 50°C in 5 times its weight in cold water.
Incorporate with the mixture, add the chestnut cream then the whipped Elle &Vire cream.
Line small circles 7 cm in diameter and 1.5 cm high and add a few pear cubes on top.
Filo pastry:
Knead all the ingredients for 8 minutes with the mixer at 2nd speed. Leave to rest for 24 hours in the refrigerator. Roll out as thin as possible using a thick sheet of paper roller). Cut into desired shape. Brush the top with hot butter and bake at 180) C until the desired color is obtained.
Bomb Device:
Poach at 85°C and whisk.
Fir honey sabayon:
Poach the preparation for the crème brûlée at 85° C in the microwave.
Arrange in the bottom of the plate with chestnut fragments and the reserved pear cubes. Cool in the mixer and incorporate the bomb mixture.
Arrange the circles of filo pastry and put the chestnut parfait in the middle.
Source: This very gourmet creation was designed by the pastry chefs of the Ecole Lenôtre on the initiative of Elle &Vire.
