Chestnut
(Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
|
200g
Creme à La Carte Basic
200g chestnut purée |
Mix together. Slightly heat if needed to soften the texture. |
| Pipe into moulded pralines shells, leave to cool and then close. | |
