This recipe for a decadent pie comes from pastry chef Sandro Micheli at Adour Alain Ducasse in New York City. The recipe includes a crust made with flour, salt, unsalted butter, ice water, and candy sugar, and a filling made with butter, sugar, chestnuts, rum, chestnut puree, chestnut cream, eggs, and egg yolks. The pie is topped with a rum whipped cream and decorated with chestnut tuiles and candied chestnuts. The recipe is quite involved, with steps for making the crust, filling, and whipped cream, but the end result is a delicious and impressive dessert.
Amari
27.04.2023 @ 02:28
This recipe for a decadent pie comes from pastry chef Sandro Micheli at Adour Alain Ducasse in New York City. The recipe includes a crust made with flour, salt, unsalted butter, ice water, and candy sugar, and a filling made with butter, sugar, chestnuts, rum, chestnut puree, chestnut cream, eggs, and egg yolks. The pie is topped with a rum whipped cream and decorated with chestnut tuiles and candied chestnuts. The recipe is quite involved, with steps for making the crust, filling, and whipped cream, but the end result is a delicious and impressive dessert.