Recipe FESTIVE VERRINE - Professionals

Ingredients

• 30 g softened butter
• 35 g caster sugar
• 1 g vanilla powder
• 80 g chestnut paste
• 20 g 50% almond paste
• 50 g whole eggs
• 15 g whole milk
• 30 g flour
• 1,5 g baking powder
• 80 g lychee pulp
• 200 g diced lychees in syrup
• 80 g caster sugar
• 6 g NH pectin
• 235 g chopped chestnuts in syrup
• 30 g St-Rémy® brandy 60%
• 21 g gelatine mass*
• 160 g whipping cream (35% fat)
• 100 g whole milk
• 2 slices and deseeded vanilla pods
• 90 g egg yolks
• 150 g caster sugar
• 49 g gelatine mass*
• 55 g St-Rémy® brandy 60%
• 810 g whipped cream
• 50 g 30° Baumé syrup
• 30 g water
• 1 vanilla pod
• 250 g whipping cream
• 90 g chestnut cream
• 14 g gelatine mass*