Chestnut mousseline 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 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.

    In this step

Download this recipe

Download Download