Vermicelli – An autumnal treat!
It’s the ultimate autumn dessert. When the days slowly grow shorter, the air turns colder and the trees become bare, it’s time for vermicelle. These delicious spaghetti-shaped treats made from chestnut purée originally come from southern Switzerland, but fortunately they’re now also made here in our confectionery. But what does it actually take to make a really delicious Vermicelle tartlet? We asked our Vermicelle experts in the confectionery.
From chestnuts to vermicelli
Vermicelle is made from roasted, cooked chestnuts. In our patisserie, this brown mixture is enhanced with butter and sugar to give it its unique flavour. However, there is still a long way to go before it becomes the Vermicelle tartlet that can be found in our specialist shops. The base consists of a light and airy meringue, which is coated in chocolate and filled with cream. The vermicelle – those little brown ‘worms’ – are then piped on top by hand. To make the tartlet a real eye-catcher, it is finished with a swirl of cream and chocolate decoration. And there you have it: an incredibly delicious autumnal dessert. Because, to ensure the flavour of the chestnuts isn’t compromised, no other ingredients are used in the vermicelle tartlets.
What makes our vermicelli tartlets so special
So what makes our Vermicelle tartlets so unique? “Our customers particularly praise the chocolate-coated meringue, which goes perfectly with the Vermicelle – there’s nothing quite like it; it’s truly unique,” explains Raphael Bachmann, a member of the management team. What’s more, our Vermicelle contain no preservatives whatsoever and are therefore made fresh every day in our patisserie. Every day, an average of 56 kg of chestnut purée is painstakingly transformed by hand into 700 delicious Vermicelle tartlets. It’s certainly no easy task. But it makes for an all the greater treat for our customers.
