480gr Eggs
70gr Stevia
116gr Soft white flour
20gr Corn flour
2gr Madagascar Vanilla or vanilla extract

150Gr Milk
150Gr Dairy cream 35%
92Gr Egg yolks
55Gr Stevia
65GR Chestnut paste or whole chestnuts boiled and mashed

8Gr Gelatin + 5×8 gr cold water
1Gr Madagascar Vanilla or vanilla extract
260Gr Dairy whipped cream Whipped as a thick cream
140Gr Non- dairy whipped cream Whipped as a thick cream

320Gr Chestnut cream with stevia
90Gr Chestnut paste or whole chestnuts boiled and mashed
25Gr Whiskey
155Gr Chestnut bits
25gr Butter 82%

For the Madagascar Vanilla biscuit:
We bit hard the eggs with stevia in a mixer with the whisker until the mixture has volume. We reduce the speed of the mixer and we add the Madagascar vanilla. We take off the bowl from the mixer and we gradually add the flour and corn flour, stirring softly by our hand. We bake on a heated (175ο C) oven for about 8 minutes (it depends on the oven). We leave to cool. We cut with a round cookie cutter the biscuit on the size of our glasses.

For the chestnut mousse:
We put the milk, dairy cream, egg yolk, chestnut paste and stevia in a pan and we boil stirring until the mixture reaches 82 ο C. We add the gelatin (which we have already dissolved in the water) and we homogenize by using the bimmer. We bit until it reaches 30 ο C. In the end we add the two whipped creams stirring gently.

For the chestnut crèmeaux:
We add the chestnut pate along with the whiskey and the chestnut bits in the mixer and we whisk until the mixture is homogenized. We add the chestnut cream and we continue to beat. Finally we melt the butter until it reaches 35 ο C and we add it in the mixture stirring until it homogenizes.

On the base of the glass we put using an icing bag about 35gr chestnut crèmeaux.
On top we place one piece of the vanilla biscuit.
We add bits of the chestnut, about 10gr, that we have already boiled. We put our glasses in the refrigerator to rest.
We add using an icing bag the chestnut mousse about 45gr and we place our glasses in the fridge to set, covered with a film for an hour.
We take of the fridge and we add with an icing bag the rest chestnut crèmeaux. We decorate with one whole chestnut and we are ready to serve.