Chestnut creme bruleePastry 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 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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