Recipe: Frozen cakes with chestnut cream and armagnac

Pour water and sugar into a saucepan, then bring to a boil. When the caramel becomes slightly blonde, stop the cooking. and pour it over the 4 egg yolks until completely cooled.
in a terrine, work the chestnut cream and armagnac to obtain a homogeneous and soft mixture. add this mixture to the bomb apparatus then fold in the whipped cream gently.
pour this preparation into individual teflon or flexipan molds and place them in the freezer
melt the chocolate in a water bath, fold in the liquid cream and bring to a boil.
mix and pour over the frozen cakes. decorate with pieces of candied chestnuts
this dessert can be prepared the day before.