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Chestnut Mont Blanc Filling
Preparation info
4 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Frozen chestnuts, thawed |
Method
- Steam the chestnuts until tender and set aside.
- Cook the sugar and water in a heavy-bottomed saucepot over high heat until the mixture reaches soft ball stage.
- Add the chestnuts and vanilla bean paste to the cooked sugar. Whisk over low heat until well incorporated.
- Purée the chestnut mixture with the butter, glucose, chestnut cream, and rum
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