Chestnut creme
In order to avoid losses, Clément Faugier had the idea of breaking
to reuse glazed chestnuts by grinding them and then adding the fruit pulp of chestnuts (50%), sugar (47%), glucose syrup (1%) and
mixed a little vanilla : the chestnut cream from the Ardèche is born.
The chestnut cream is suitable purely for spooning, on a slice of bread to breakfast or also in your cakes or yoghurts.
Glass, 250 g