Crème de Marrons (Chestnut Cream)
This chestnut spread is usually bought from the store, but if you have some time, you can make it at home. It’s used in a lot of desserts, and is delicious at breakfast with fromage blanc, yogurt, or crêpes.
Makes: 2½ cupsHands-on: 10 minutesTotal: 2 hours 40 minutesDifficulty: Easy
Makes: 2½ cups
- 1 lb. chestnuts, peeled (about 2 lbs. unpeeled)
- 1 vanilla bean
- ½ lb. sugar
- 2 cups water
- Fill a large saucepan with water, bring to a boil, and put the chestnuts in it for 20 minutes. Drain them, then pour the chestnuts into a blender, and process until smooth.
- Slice top outer layer of the vanilla pod in half lengthwise. Pour the sugar, the vanilla pod, and the 2 cups of water in another saucepan. Put over medium-low heat and simmer for 5 minutes, stirring often. Add the chestnuts to the saucepan; stir well, then reduce the heat to low and simmer for 20 minutes.
- When the mixture sticks to your wooden spoon, remove from heat, and pour it in jars.
- Seal the jars and put them upside down for a day if you want to store them (about 1 year). Put in the refrigerator and let it cool down at least 2 hours before using.