Chestnut creme brulee

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 creme brulee


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 500 g
    • Egg yolk - 280 g
    • Caster sugar - 100 g
    • Whole milk - 300 g
    • Cream 35% fat - 300 g
    • semi-candied orange - 50g

    Mix the sugar and the egg yolks. Add the cream, the chestnut puree and the semi-candied mandarin sticks. Mix without adding any air.
    Pour into your moulds and cook for 45 minutes at 100°C. Cool before serving.

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