Chestnut mousseline creamPastry recipe
Chestnut mousseline cream
- Frozen fruit purée, sugar added : Chestnut & vanilla - 450g
- Milk - 200g
- Egg yolk - 160g
- Caster sugar - 80g
- Cream powder - 60g
- Gelatin - 12g
- Whipped cream - 440g
Bring the milk and the chestnut puree. Mix the egg yolk, sugar and cream until smooth. Add this mixture to the hot milk and mix while bringing to the boil. When boiling, add the melted gelatine.
Cool as rapidly as possible to 30°C to add the smooth whipped cream.
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