Chestnut bavarian cream

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 bavarian cream


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 600g
    • Egg yolk - 140g
    • skim milk (powder) - 50g
    • Caster sugar - 100g
    • Gelatin - 12g
    • Cognac - 40g
    • Cream 35% fat - 500g

    In a bain marie, heat the chestnut-vanilla puree, egg yolk, powdered milk and caster sugar to 65°C. Add the melted gelatine and cool as rapidly as possible to 30°C.

    Add the smooth whipped cream and cognac (optional).

    In this step

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