I had been craving for Creme de Marrons, or Sweet Chestnut Cream for a few weeks now. I first tried this in a crepe last year and decided I wanted to try to make it myself. It's really not that difficult, it just takes patience to peel the chestnuts by hand. I suppose you can buy roasted chestnuts in a can, but why would you do that when the Christmas holidays is the best time to get fresh roasted ones almost everywhere?
This is is a nice way to jazz up crepes, toast or even chocolate cake or cupcakes with a flavor that's a little bit different than usual. I honestly love it most when it is still hot and I eat a big spoonful of it. If coming from the fridge, keep it standing for awhile until it gets to room temperature so it's easy to spread.
- 200 grams peeled roasted chestnuts
- 1.5 cups cream
- 1 tsp. vanilla
- 2 tbs. brown sugar
- 1. tbs cognac
- Put all ingredients into a sauce pan.
- Simmer for ten minutes. Don't forget to stir constantly or the bottom might burn.
- Remove from heat. Whiz with a hand blender until smooth and creamy.