Ingredients
Vermicelles purée
chestnuts, cooked and drained
icing sugar
vanilla sugar
iodized table salt
sugar syrup, 30°Bé
kirsch, 40% vol.
sorbitol, liquid
butter, softened
Production
Vermicelles purée
Cook the chestnuts gently. Do not stir during cooking to prevent them from breaking apart and absorbing unnecessary water. Drain the cooked chestnuts thoroughly and weigh out the specified starting weight.
Place the chestnuts, icing sugar, vanilla sugar, table salt, sugar syrup, kirsch, sorbitol, and softened butter into a blender. Process into a smooth, homogeneous purée.
Check the consistency, then portion and fill the purée immediately into containers.
Alternative preparation
Finely grate the cooked chestnuts using a roller, then mix with the remaining ingredients until a homogeneous purée forms.
Storage
Fill the purée in portions into vacuum bags or suitable, well-sealed containers.
- Store at 2–5°C for 1–2 days.
- For longer storage, freeze at -18°C.
Bee sting cake
Sebastopol
Carnival pastry
Evaluation