Chestnut ganache

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 ganache


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 280 g
    • Chestnut ganache > Etape > produits - QS
    • Cream 35% fat - 220 g
    • Milk chocolate couverture - 600 g
    • Softened butter - 50 g
    • Armagnac - 30 g

    Heat the cream and chestnut puree to 82°C, pour over the chopped milk coating. Mix without adding any air and maintaining the emulsion.

    Add the soft butter, semi-candied lemon and Armagnac. Pour into a frame and leave the ganache to crystallise for one night before coating.

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