Chestnut chocolate pavé

Chestnuts from Valais, brisolée, Valais, Wallis
  • Category


  • Difficulty


  • Nutritional value / pers.

    497 kcal

  • Total time

    90 min

  • Preparation time

    40 min

  • Cooking time

    20 min

  • Resting time

    30 min

Ingredients (4 people)


  1. Cut the chestnuts in half across the widest part and immerse them in boiling water for 5 min.

  2. While they are still hot, peel the chestnuts.

  3. In a pot, cook the chestnuts with the milk, cream, sugar and vanilla pod for 15 min. Remove the vanilla pod.

  4. Mix or process the mixture through a food mill to obtain a fine paste.

  5. Cut the chocolate into pieces and add to a saucepan. Add the butter and Kirsch, and melt until smooth.

  6. Divide the melted chocolate into two bowls.

  7. Mix half of the chocolate with the chestnut mixture until well combined.

  8. Cover a cake tin with foil.

  9. Spread the rest of the chocolate over the surface of the tin with a brush. Chill for 30 min to harden the chocolate.

  10. Pour the preparation into the tin and press it down.


  1. Place pavé on a plate, removing foil.

  2. Decorate with whipped cream.

Recipe by: Charles-Henri Zuchuat, Chef at restaurant L'Escale, Le Châble


Use pre-cooked chestnuts to save time. Verrines can be used instead of a cake tin for individual desserts.

Wine suggestion

Malvoisie flétrie