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
Liqueur cream
| ingredients | preparation |
|---|---|
|
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 |
|---|---|
|
Heat together. |
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Pour previous mixture onto the chocolate and emulsify. |
|
Soak and mix into previous mixture. |
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Whip to medium peaks and gently fold into previous mixture. |
Chocolate ganache
| ingredients | preparation |
|---|---|
|
Melt. |
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Mix into melted chocolate. |
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Stir into previous mixture. |