Upon receipt of the chestnuts, they are rigorously selected to eliminate any inferior-quality fruit. After being steamed so that their skin can be easily removed, they are crushed and pressed in order to extract the pulp. The addition of water produces traditional chestnut purée. As for chestnut spread, it is prepared by incorporating into the pulp bits of glazed chestnuts, along with confectionery syrup, sugar and vanilla. At the end of the process, unlike with purée, the mixture is strained and then cooked according to a specific method.
Due to their different production processes, these products have a variety of uses and flavours. The spread, with its smooth texture and sweeter taste, is very popular in Europe on toast for breakfast or eaten at snack time. The purée, its flavour being closer to the original chestnut and therefore less sweet, is more frequently used in the preparation of desserts and other tasty dishes.