Tahitian vanilla pod
How to make the Magimix version of the caramelized sea salt chestnut sauce
Main pan, cross cutter head, 440g chestnut meat with less water than chestnuts, 30 minutes/speed 0/110 degrees.
Drain the cooked chestnuts, add 300g of pure water, 3 minutes / 18 / 100 degrees, empty the main pan, remember to cover the surface of the sauce with plastic wrap, otherwise it will be crusty.
150g granulated sugar + 12g water into the main pan for 35 minutes/0/160 degrees. Set for 1 minute/3/0 degrees, open the small lid and pour in the light cream and butter from the hole.
Add the chestnut paste you’ve just simmered, one vanilla pod shaved out of the vanilla seeds (you can leave it out if you don’t have any), sea salt, 3 mins/18/110 degrees. Finally you can 5 minutes at a time with a speed of 10/120 degrees to get the consistency you like (it will be thicker when cold than when hot)