RecipeWe make difference SIB
Mixing ratio
Chestnut custard
- Milk 75g
- CHESTNUT PUREE 250 g
- Egg yolk 50g
- Corn starch 5g
- Butter 175g
Chestnut cream for cake center
- Chestnut Custard 300g
- EVERWHIP1030 60g
Chestnut cream for icing
- Marron Custard 300g
- EVERWHIP1030 150g
Cooking process
Chestnut custard
- 1.Mix Marron puree and Milk
2. Add Egg yolk and starch
3. Boil
4. Cool down and add softened butter
5.Whisk
Chestnut cream for cake center
- Blend the whipped Everwhip and Marron custard.
Chestnut cream for icing
- Blend the whipped Everwhip and Marron custard.
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