Chestnut Cream – Crème de Marrons

It’s chestnut season! Time to gather chestnuts and turn them into the divine deliciousness that is “crème de marrons”: a silky smooth sweetened chestnut puree. It’s like a delicate honey, but nutty, and autumny and comforting and it’s especially good when drizzled over a bowl of thick Greek yoghurt.

Ingredients:

Equal quantities of:

chestnuts

sugar

water

Pin on botanical illustration
  • First check your chestnuts, they should be firm and shiny and with a nice weight to them. Discard any chestnuts with a little hole in them. These have already been eaten inside by a little grub.
  • Halve all chestnuts with a sharp knife.
  • Boil them for about 10 minutes in a large pan with plenty of water, then drain.
  • Start peeling as soon as you can handle it. You shouldn’t burn your fingers, but the colder they get, the harder it will be.

  • Now weigh your peeled chestnuts and set aside.
  • Weigh the same amount of sugar and heat it with the same amount of water in a saucepan until the sugar is completely dissolved.
  • Now add the chestnuts and simmer them in the syrup for another 10 minutes.
  • Now the mixture will have become light brown and a little thicker.
  • Finally, blend everything until smooth. If you have a metal stick blender, you can do it straight away, but if you’re using a plastic blender you can let the mixture cool down a bit first.
  • Pour the chestnut cream into a scrupulously clean glass jar, seal with a lid and put in the fridge to use whenever you feel like.

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