Cream, paste, chestnut purée and mix | Le Delas Rungis
Chestnut cream, paste, purée and ready-to-poach chestnut mix...
Ardèche chestnut cream is a recipe created by Clément Faugier in 1855 in Privas. This recipe has remained the same since its creation. She uses only natural ingredients: chestnut, sugar, candied chestnut scraps, water, glucose syrup and natural vanilla flavor.
Ardèche chestnut cream is a recipe created by Clément Faugier in 1855 in Privas. This recipe has remained the same since its creation. She uses only natural ingredients: chestnut, sugar, candied chestnut scraps, water, glucose syrup and natural vanilla flavor.
Since the 1920s, the Imbert house has built its reputation around the quality of its range of products derived from chestnuts, until it has become a must in professional commissaries. Located in the heart of the Ardèche, the main chestnut production area in France, Imbert is particularly attentive to the selection of the fruits it uses. While working in accordance with traditional processing methods and continuing to peel the chestnuts by hand, the Imbert house has been able to develop to meet the expectations of catering professionals. Canned chestnuts in pastes, purees, creams, broken or whole, it thus offers products with a clean taste that can be easily worked into all types of recipes, sweet or savory, classic or innovative, and whose dosage is defined by the chefs.
Made of french chestnuts, Intense chestnut is a mixture of chestnut paste, cream and puree, with a very pronounced chestnut taste because it is less sweet than a classic chestnut cream. Each of the precisely dosed ingredients brings its added value: the chestnut puree reduces the sugar and enhances the flavor, the cream brings smoothness to the chestnut purée.
Intense chestnut is ready to use, whereas chestnut paste needs to be softened with chestnut cream to be smoother and more easily usable in baking.