Chestnut Cream for making buttercream and fillings for cakes, petits fours and cookies.
Direction of use:
Thin the chestnut paste with hot rum, whip into buttercream. To lighten, add Italian Meringue.
Net weight: 35 ounces (1000g)
Pureed Chestnuts, sugar, water, glucose syrup, vanilla extract.
The finest chestnut puree by Nutley Farms, made in France