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Hi, I am Eugenie.
Have you ever heard of chestnut popsicle before?
Today I am making a delicious chestnut and cream pops.
First, in a cup add in 1/3 cup of chestnut paste.
This chestnut paste is Crème de Marrons in French.
It’s from Ardèche region of France which produces a lot of chestnuts.
Bonne Maman also has chestnut cream.
Then add in 2/3 cup of light whipping cream, then another 2/3 cup of milk.
And add in 1 teaspoon of acacia honey.
And stir until homogenously mixed.
Then distribute the batter among the popsicle molds.
And put them in the freezer and store for at least 4 hours.
Out of freezer, dip a mold in the hot water for a few seconds.
This will slightly melt the pop, so it’s easier to remove the mold.
Voila,
Now it has two layers: chestnut layer and cream layer.
Bon appetit.
Believe me, both layers are equally sweet and delicious.
It’s summer, I just want to make more pops.
Find my recipes at EugenieKitchen.com.
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It was Eugenie Kitchen.
Thank you for watching. Bye for now!