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Crème de marrons
Sweet chestnut spread
Crème de marrons: Ardèche sweet chestnut spread with vanilla
Crème de marrons, sweet chestnut cream, was invented in Privas in the Ardèche in the 1880s to use up broken chestnuts from making marrons glacés, and it is now a French store-cupboard classic: spread on crêpes at Candlemas, stirred into fromage blanc, or piled into a Mont Blanc dessert. This home version uses cooked, peeled chestnuts. The common mistake is not blending it smooth enough. Chef's tip: blend while still warm, and push it through a sieve for a silky finish.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 1 ⅛ lb cooked peeled chestnuts
- 12 ½ oz sugar
- 1 cup water
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Spices & pantry
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Method
0/4 doneStep 1: Sterilise 3 small jars. Bring the 12 ½ oz sugar, 1 cup water and 1 vanilla pod, split to the boil.
5 minStep 2: Add the 1 ⅛ lb cooked peeled chestnuts and simmer gently for 15–20 minutes, stirring now and then, until very soft and the syrup has thickened.
20 minStep 3: Remove the vanilla pod (scrape the seeds back in) and blend everything until very smooth, adding a splash of water if needed.
5 minStep 4: Simmer for 2–3 minutes more, stirring, then pot into the hot jars and seal. Once open, keep in the fridge and eat within 2 weeks.
5 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 25 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crème de marrons take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
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