Chestnut & VanillaPastry recipe
Chestnut & Vanilla
- Frozen fruit purée, sugar added : Chestnut & vanilla - 150g
- Glucose - 40g
- Milk chocolate - 240g
- Butter - 50g
1. Bring the chestnut & vanilla puree and glucose to a boil and remove from the stove.
3. Mix it with the chocolate and immediately add the butter.
4. Stir until it is a nice homogeneous mass and cool back to 26°C.
5. The filling is ready to put into the piping bag.
In this step