Chestnut cream verrine with oat crumble

Servings: 4

Preparation: 20 minutes

Cooking: 20 minutes

Ingredients

Oat crumble

• 250 ml (1 cup) flour
• 250 ml (1 cup) oats
• 250 ml (1 cup) sugar
• 250 ml (1 cup) unsalted butter
• 1 pinch of salt

Chocolate cream

• 125 ml (½ cup) 35% cream
• 125 ml (½ cup) Ocoa 70% dark chocolate
• 2 eggs, yolks
• 60 ml (4 tbsp) sugar
• 1 pinch of salt

Chestnut cream

• 250 ml (1 cup) chestnut cream
• 30 ml (2 tbsp) Grand Marnier

Whipped cream

• 250 ml (1 cup) 35% cream
• 60 ml (4 tbsp) sugar
• 1 lemon, zest

Preparation

1. Preheat the oven, the rack in the center at 200 °C (400 °F).
2. In a bowl, mix the flour, oats, sugar, butter and pinch of salt.
3. On a baking sheet, covered with a silicone mat, spread the prepared mixture and bake for 20 minutes.
4. Let the crispy and golden crumble cool.
5. In the meantime, in a saucepan, heat the cream.
6. In the bowl containing the chocolate, pour the hot cream and using a spatula, mix. Set aside.
7. In another bowl, using a whisk, mix the egg yolks, then add the sugar and pinch of salt.
8. While whisking, add the prepared chocolate cream.
9. In a bowl, mix the chestnut cream and the Grand Marnier.
10. In a bowl, using a whisk or an electric mixer, whip the cream, sugar and lemon zest until you obtain a firm and homogeneous whipped cream.
11. In each glass, divide the chocolate preparation, then the crumble, the chestnut cream and finally the whipped cream.