Creme Mont-Blanc, parfum marron

En francais a la fin.

This season’s version of the creme au lait Mont-Blanc. The flavor is :

Marron !

I used the sweet Tianjin chestnuts, already roast/boiled.

Pasted them. I made a dry caramel, and mixed them in, to obtain a “marron praline”. I made my creme in the same pan, with this recipe :
Creme Mont-Blanc de quand on etait petits (Canned vanilla milk pudding)

Decadent style with caramel…

Sober style : half-size, with a chocolate chip.

Recette :
J’utilise des chataignes chinoises “douces”, proches en gout des chataignes europeennes. Elles sont deja cuites, grillees et bouillies,. J’en ecrase quelques-une au mortier. Je fais un caramel sec et j’y ajoute cette pate. Cela donne une sorte de praline de marron. Dans la meme casserole, je continue comme pour la creme a la vanille :

Creme Mont-Blanc de quand on etait petits.

One thought on “Creme Mont-Blanc, parfum marron

  1. Pingback: Desserts Francais – French Desserts (compilation) « Colorfood Daidokoro Gourmande in Osaka

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