Boil the chestnuts with the inner skins removed (Recipe ID: 1221525 is an easy method to peel the skin) for 2 to 3 minutes in water. This removes the harshness and improves the taste.
Heat chestnut and milk in medium heat. When it comes to a boil, lower the heat to low and simmer for about 30 minutes. Be careful not to burn the bottom.
When the chestnuts become soft, use a wooden spatula to mush the chestnuts and the liquid will become thicker. Add sugar at this point and simmer for 2 to 3 minutes.
When it thickens and becomes shiny, put the chestnuts plus liquid in a food processor. Strain the cream through a sieve if you don't have food processor. Add rum liquor for finishing and the cream is ready.
Mix heavy cream, sugar, vanilla essence, and cointreau liquor (or any liquor you want) and whip up a stiff whipped cream for the bottom.
Cut out the sponge cake with a circular mold and squeeze out the whipped cream in a mound. It would be more delicious if you let the sponge cake absorb some syrup.
Put any tip you like for the tip of the pastry bag. I used a small star shaped tip this time, and squeezed out the marron cream from step 4 to cover the whipped cream.
Sprinkle some cocoa powder and place a candied chestnut on the top, and then it is ready! Enjoy the simple sweetness of this mont blanc.
The cream will become a little hard when it is cold, and it will be a little bit soft when it is warm. When it is hard, add warm milk and make it soft.
Spreading the rest of the marron cream on bread, wrapping it with vanilla ice cream, chocolate sauce or making a parfait would also be delicious.
You can also make an extra large mont blanc too! 15 cm in diameter and 2 cm thickness sponge cake would be just the right size for the bottom.
Story Behind this Recipe
I learned how to make this more than a decade ago from a friend. Through trial and error, I finally made this easy and delicious marron cream. Before I would put lots of efforts in straining the cream. But these days, there are useful things such as food processor or mixer. It has become a convenient age (bitter smile)
It is delicious even when there are some lumps remaining, but the lumps might be caught on the tip of the pastry bags and you might not be able to squeeze out the cream nicely, so I recommend to strain the cream once. Try to decorate it nicely (bitter smile) The cream cannot be kept long, so finish it within 1 to 2 days.