Creamy and vanilla chestnut cream, made from vacuum cooking at 60 ° C for better preservation of flavors. The raw chestnuts are cooked with their skin on for two hours in boiling water. The chestnuts are then passed through a huller to remove the large skins. The chestnut pulp is collected and then passed to the refiner before being mixed with crystal sugar and Madagascar vanilla in a vacuum cooker for 20 minutes. Using the vacuum cooker keeps the chestnut flavors and taste intact.
