Soften the chestnut paste.
Slowly add the chestnut cream, followed by the creamy crème au beurre and the vanilla extract.
Leave to rest.
Then before using, adjust to the desired texture.
Boil the puree and add the vanilla extract.
Infuse the star anise for 10 minutes.
Mix the pectin and sugar thoroughly.
Cook together at 103°C.
Pour into the mould.
In a "KitchenAid" mixer, beat the eggs with the sugar.
Mix in the chestnut paste and melted butter.
Add the flour, baking powder, then add the beaten eggs.
Bake a 170°C for 12-15 minutes.
Heat the milk with the vanilla extract.
Mix the egg yolk and sugar together, and make a custard.
Cook at 85°C.
Add the hydrated gelatine, then pour onto the chestnut paste.
Add the rum, and then incorporate the whipped cream.
Pour into the mould immediately.
Soften the butter.
Add the icing sugar, the second quantity of butter, then eggs a little at a time, and lastly the flour and parmesan powder.
Bake at 165°C on a Silpat® for 8-10 mins.
Cut into 6.5cm x 7.5cm squares.
Infuse the milk and cream with the vanilla bean.
Add the sugar and the egg yolks, then cook at 85°C.
Add the hydrated gelatine and the white chocolate.
Pour into a suitable mould.