Chestnut cremeux
Ingredients
- 1.6 g gelatin 1 leaf
- 150 g cream 35% fat
- 200 g chestnut puree
- 10 g corn starch
- 20 g sugar
- 30 g egg yolk
- 60 g milk chocolate 36%
Instructions
- First soak the gelatin in cold water.
- Then mix the cream with the chestnut puree, the corn starch, the sugar and the egg yolk. Mix it well and while stirring bring it to a simmer. This will thicken the cremeux.
- After that turn off the heat and dissolve the gelatin. Also add the milk chocolate and mix it. Now pour it into a bowl, cover it and let it cool down in your fridge.
