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April 2019

Do you want to fill your cakes, donuts … with a different, delicious and original cream? With this recipe we show you how to use Ladeira chestnut flour to make a pastry cream. Surely its flavor will surprise you! Ingredients: 250 grs. chestnut flour Ladeira 1 litter whole milk 150 grs. sugar + 25 grs. vanilla sugar 450 grs. “dulce de leche” (milk caramel) 250 grs. butter Instructions: Heat the milk. Meanwhile, mix the chestnut flour Ladeira with the sugar. Reserve. Shortly before the milk breaks to boil, begin to add the mixture of flour and sugar. Stirring gently and continuosly, continue adding the mixture and keep on the heat, let it break to boil and begin to thicken. Time to remove from the heat and begin to add the "dulce de leche" (milk caramel);

Confectionery is for Juan Manuel Díaz Silvan his greatest passion. For years he has used chestnut flour in his pastry. "In the year 1994 I started my career in a bakery in Astorga (León, Spain) where I had my first contact with pastry making. After four years, I began to work in a pastry and confectionery company from el Bierzo (León, Spain) and I stayed there for the next eight years". My experience with chestnuts "When have I started working with such a special ingredient as chestnut flour? That's another part of my story. As a member of the Cultural Association Carqueixa from El Bierzo, located in Santa Marina de Torre (León, Spain), I have been giving an introductory course on baking and pastry-making for all the partners. And a unique and extraordinary experience started. The first year we focused