Chestnut Pudding

Name: Chestnut Pudding
Yield: 8 servings
Cuisine: American
Ingredients: 2 Egg yolk; 25 grams Granulated sugar; 80 grams Creme de marron; 180 grams Milk; 70 grams Heavy cream; 4 cm Vanilla beans; 2 1/2 grams Gelatin; 15 grams Water

cookpad.japan @cookpad_jp

I love chestnut, so I came up with a simple yet delicious pudding recipe.

Please use Bonne Maman for the chestnut cream.
It doesn't matter if you don't have vanilla beans.
For the nozzle in Step 11, I used a Mont Blanc nozzle, 10 mm (with 11 holes). Recipe by ko-ko

I love chestnut, so I came up with a simple yet delicious pudding recipe.

Please use Bonne Maman for the chestnut cream.
It doesn't matter if you don't have vanilla beans.
For the nozzle in Step 11, I used a Mont Blanc nozzle, 10 mm (with 11 holes). Recipe by ko-ko

cookpad.japan @cookpad_jp

I love chestnut, so I came up with a simple yet delicious pudding recipe.

Please use Bonne Maman for the chestnut cream.
It doesn't matter if you don't have vanilla beans.
For the nozzle in Step 11, I used a Mont Blanc nozzle, 10 mm (with 11 holes). Recipe by ko-ko

I love chestnut, so I came up with a simple yet delicious pudding recipe.

Please use Bonne Maman for the chestnut cream.
It doesn't matter if you don't have vanilla beans.
For the nozzle in Step 11, I used a Mont Blanc nozzle, 10 mm (with 11 holes). Recipe by ko-ko

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Ingredients

8 servings

2Egg yolk
25 gramsGranulated sugar
80 gramsCreme de marron
180 gramsMilk
70 gramsHeavy cream
4cm Vanilla beans
2 1/2 gramsGelatin
15 gramsWater

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Steps

1

Dissolve the gelatin in water. Use a microwave or immerse in hot water to completely dissolve. Set aside.
2

Add eggs and granulated sugar to a bowl and mix (you could use a hand mixer).
3

Add the marron cream and mix.
4

Add the milk, heavy cream, and vanilla beans (pods included) to a pot and heat until the sides start to bubble.
5

Remove the pot from heat, add the gelatin, and add the Step 3 mixture a little at a time.
6

Pass through a tea strainer (I strain it twice).
7

There will be bubbles on the top, so immerse the bowl in ice water to cool.
8

After cooling for more than 30 minutes, it'll be creamy and have a beautiful chestnut color.
9

Pour into the ramekins and chill in the refrigerator.
10

This is the Bonne Maman chestnut cream I used.
11

For the cream, whip 50 g of heavy cream, add 50 g of chestnut cream and whip until peaks form (I added 1 g of cocoa here).
12

The spoon for the containers were too small for the chestnut chunks. It's too small and difficult to eat with. If you have the same containers I have, I recommend using a different spoon.