Chestnut Velouté, Bacon Cream and Toasted Hazelnuts | Taste France Magazine
A must-try velouté, combining the smooth aromas of chestnut with the light and airy texture of whipped cream.
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Cooking tools:
- Stand mixer
- Fine-mesh sieve
- Saucepan
- Baking dish
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Stove
- Refrigerator
- Freezer
- Plate
Ingredients
- 14 oz Châtaigne d’Ardèche AOP
- x 2.00 Traditional Shallots
- x 1.00 Cévennes Sweet Onion PDO
- x 12.00 Hazelnuts
- 51 fl oz Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 7 fl oz Milk
- 2 tbsp Charentes-Poitou Butter PDO
- 7 oz Smocked bacon
- Salt
- pepper
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