Chestnut & Vanilla

Pastry recipe
Paul Wagemaker

Paul Wagemaker

Chocolate maker
Paul is the co-owner of a chocolate company that specialises in making fine chocolates and is also the chef of a restaurant near Amsterdam. Before, he worked in several high-end restaurants where he ...
  1. 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.

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