Have always included chestnut puree - creme de marrons - as the basis of the filling. So delicious! And Swiss roll - fatless sponge - as the cake-element.
I love using creme de marrons too but it’s tricky to find where I live in Sussex. I’m sorry I missed your GFW event on Monday. Time got away way from me!
Have always included chestnut puree - creme de marrons - as the basis of the filling. So delicious! And Swiss roll - fatless sponge - as the cake-element.
I love using creme de marrons too but it’s tricky to find where I live in Sussex. I’m sorry I missed your GFW event on Monday. Time got away way from me!
Comes in a toothpaste tube - not sure if Spanish or French.
That's good to know. The stuff in a tin is horrifically expensive on Amazon!