Candied chestnut cakePastry recipe
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...
Cream the butter, add the icing sugar and chestnut puree at room temperature mix until smooth. Add the Cointreau® and the eggs. Add the sieved flour with the baking powder. Mix lightly. Fill your tins, sprinkle with home-made candied chestnuts.Bake at 210 °C /10 min then bake at 170°C for around 40 minutes. Sprinkle with Cointreau® syrup as soon as out of the oven.
- Frozen fruit purée, sugar added : Chestnut & vanilla - 700 g
- Frozen fruits IQF : Chestnut - 300 g
- Butter - 420 g
- Icing sugar - 420 g
- © Cointreau - 50 g
- Egg - 400 g
- Flour T45 - 500 g
- Baking powder - 10 g
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