I want to duplicate a dessert I recently enjoyed in Paris, a pureed chestnut and creme fraiche-filled dessert crepe.
I have some chestnut paste -- the commercially available brand most commonly found here with the brown patterned packaging. Any hints on how to use this to best effect? Do I just spread a bit on, then creme fraiche and fold, or should I doctor it? I've never used this product before.
Thanks very much!