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Corman Artisan

Baker-Pastry chef - Restaurateur

Molten chesnut cake

15 to 20 pieces depending on the size of the mould


150 g icing sugar
200 g pure almond powder
10 g Rice starch
200 g eggs
60 g Sélection cream 35 % fat
300 g Chestnut cream
30 g hazelnut paste
120 g Liquid Clarified Butter 99,9 % fat

Chesnut chantilly cream

7 g Gelatine leaves
35 g water
300 g Chestnut cream
300 g Sélection cream 35 % fat


Corman'products of the recipe