Ingrédients :
- 1 litre of whole milk
- 200g egg yolk
- 80g caster sugar
- 100g cornflour (Maizena)
- 15g Gold quality gelatine leaf
- 1kg Léonce Blanc chestnut purée
Optional:
- 50g dark rum
- 375g unsalted butter
Préparation :
The night before, leave the Léonce Blanc chestnut purée to defrost in the refrigerator (4°C).
Soak the gelatine in cold water.
In a saucepan, bring the milk to the boil.
Combine the egg yolks with the sugar and the flour using a whisk.
Pour the boiling milk over the top and mix well, then turn out into the saucepan.
Bring to the boil stirring vigorously and continuously.
Off the heat, add the softened and squeezed out gelatine and mix well.
Add the Léonce Blanc chestnut purée, the rum (optional) and then the butter.
Blend with a hand mixer without incorporating any air and refrigerate for 4 hours.
Depending on what you are making, use a piping bag with a nozzle.
Use :
Fill small choux buns (around 25g per bun), éclairs, religieuses, etc.
In a small glass or verrine for very festive petits fours, topped with pieces of candied chestnut.