A Recipe for Marron Cassis | Debic
An inspiring recipe for Marron Cassis | Debic. A Recipe compiled for and by professional chefs and bakers.
Ingredients
- 400 g cassis puree
- 50 g sugar
- 7 g of gelatin
- 100 g griottine juice concentrated
- 750 g Debic Cream 35%
- 175 g egg yolk
- 135 g sugar
- 18 g gelatin
- 2 vanilla sticks
- 500 g vanilla cream
- 200 g mashed chestnuts
- 25 g Cognac Remy Martin 58 °
- 500 g Debic Cream 35%
- 150 g nut puree
- 150 g mashed chestnuts
- 100 g Debic Constant butter
- 20 g Cognac Remy Martin 58 °
- 300g sponge cake or cake
- 90 g candied chestnuts
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