RecipeWe make difference SIB
INGREDIENTS
Ingredients
Chestnut custard
- Milk 75g
- CHESTNUT PUREE 250g
- Egg yolk 50g
- Corn starch 5g
- Butter 175g
Chestnut cream for cake center
- Chestnut Custard 300g
- EVERWHIP1030 60g
Chestnut cream for icing
- Marron Custard 300g
- EVERWHIP1030 150g
HOW TO MAKE
Method
Chestnut custard
- Mix Marron puree and Milk
- Add Egg yolk and starch
- Boil
- Cool down and add softened butter
- Whisk
Chestnut cream for cake center
- Blend the whipped Everwhip and Marron custard.
Chestnut cream for icing
- Blend the whipped Everwhip and Marron custard.
PRODUCTS
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