Recipe: Frozen cakes with chestnut cream and armagnac

Name: Gâteaux glacés à la crème de marrons et à l'armagnac
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: 250 g de crème de marrons à la vanille5 cl environ d'armagnac100grs de chocolat noir + de 50%100 g de crème liquideappareil à bombe200 g de sucre50 g d'eau4jaunes d'oeufs30ccls de crème liquide

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.7/5 (6 reviews) Desserts

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

250 g of chestnut cream with vanilla
5 cl approximately of armagnac
100g of dark chocolate + 50%
100 g of liquid cream
bomb apparatus
200 g of sugar
50 g of water
4 egg yolks
30 cl of liquid cream

Step-by-step directions

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.

Chef Patrick's Comment

Excellent winter recipe you can also mold them in small cups topped with 1 candied chestnut and when everything is very cold at the last moment pour 1 tablespoon BOILING hot chocolate over it which will create an amazing contrast on the palate, best wishes. Chef Patrick.

Armagnac Crème de marrons Glace