Chestnut sponge

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 sponge


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 800 g
    • Butter - 250 g
    • Egg yolk - 150 g
    • Egg - 370 g
    • Flour T45 - 80 g
    • Yeast - 16 g

    Cream the chestnut puree and butter together. Add the egg yolks and whole eggs at room temperature. Whisk, add the sieved flour with the baking powder. Pour onto a Silpat® sheet and bake at 170°C 20 minutes.

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