Maroni Cook

For the maroni cook, first preheat the oven to 100 °C top/bottom heat or 80 °C hot air. Prepare the water bath and place it in the oven (the water should already be hot when you use it later). Butter the ramekins.

Beat the butter with the egg yolks until fluffy. Stir in breadcrumbs, almonds, chocolate and chestnut puree.

Beat the sugar and 5 egg whites with the salt until stiff. Fold into the dough. Divide among the ramekins. Carefully place in the water bath and leave in the oven for about 50 minutes.

In the meantime, prepare the custard. For this, beat the egg yolks and whole eggs until foamy. Scrape out the vanilla pod. Bring the cream to the boil with the sugar, vanilla pulp and pod. Remove the pod. Stir in the eggs. Then do not boil any more.

Serve maronikoch with vanilla sauce.

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