Chestnut jelly disk

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Chestnut jelly disk


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 500g
    • Caster sugar - 100g
    • Glucose - 50g
    • Half-whipped cream - 350g
    • Gelatin - 5g

    Make a dark caramel with the sugar and glucose, stop the cooking process with half of the cream.

    Add the gelatine and chestnut puree previously cooled to 4°C. Add the other half of half-whipped cream. Mix together smoothly, pour into a mould and freeze.

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