Chestnut and blackcurrant millefeuilles

Pastry recipe
Nicolas Lambert

Nicolas Lambert

Pastry Chef
Pastry Chef - Le Caprice Hong Kong At the age of 27, Nicolas Lambert had dreams of leaving the country. He chose to travel the globe and became the pastry chef of the Caprice, a 2-star restaurant at t...
  1. Chestnut Cream


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 50 g
    • Fresh cream - 400g
    • Mascarpone - 200g
    • Chestnut cream - 100g
    • Gelatin mass - 25g
    • Chestnut paste - 200g

    Warm the cream a little bit with the gelatin mass.
    Add the chestnut puree and cream (cold).
    Mix with the other ingredients.
    Keep 24h in the fridge before whipping.

    In this step

  2. Blackcurrant marmelade


    • Frozen fruit purée, sugar added: Blackcurrant - 2000 g
    • Sugar - 400g
    • Pectin NH - 70g
    • Glucose - 400g

    Boil everything together.
    Keep 24h in a fridge.
    Mix the recipe with the blender.

    In this step

  3. Caramelized puff

    Cut the puff pastry with the cutter n°5.
    Bake at 170°C for 30 min.
    Spray oil in the clean tray, no paper between.
    Caramelized at 260°C around 3 minutes.

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