Vermicelle – An Irresistible Autumn Delight!
It’s the autumn dessert par excellence. When the days slowly grow shorter, the air colder, and the trees barer, it’s time for Vermicelle. These delicious “spaghetti” made from chestnut purée originally come from the south of Switzerland, but luckily they are now also crafted in our confiserie. But what exactly does it take to make a truly fine Vermicelle tartlet? We asked our Vermicelle experts in the patisserie.
Vermicelle is made from roasted, cooked chestnuts. In our patisserie, the brown purée is refined with butter and sugar to give it its unique flavor. But there’s still a long way to go before it becomes the Vermicelle tartlet you’ll find in our shops. The base is a light meringue, coated with chocolate and filled with whipped cream. On top, the Vermicelle – those little brown “worms” – are carefully piped by hand. To finish, the tartlet is decorated with whipped cream and chocolate décor. And there you have it: an unbelievably delicious autumn dessert. To preserve the natural taste of the chestnuts, no additional ingredients are used in our Vermicelle tartlets.
And what makes our Vermicelle tartlets truly unique? “Our customers especially praise the chocolate-coated meringue, which harmonizes perfectly with the Vermicelle – you won’t find anything like it anywhere else, it’s really one of a kind,” explains Raphael Bachmann, member of the management team. In addition, our Vermicelle contains absolutely no preservatives and is therefore freshly handmade in our patisserie every single day. On average, 56 kg of chestnut purée are transformed daily – with great care and effort – into 700 exquisite Vermicelle tartlets. Definitely not an easy task, but all the more of a pleasure for our customers.
