Chestnut bavarian creamPastry 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...
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