Let's make an authentic marron (chestnut) cream using chestnuts in syrup in their inner skins. The cream is perfect for Mont Blancs and rolled cakes.
I make these simmered chestnuts in their skins every year.But, I always end up with ones that crack or become malformed. Therefore, I make this marron cream only when that happens .You can use this not only for Mont Blanc but also for cake decoration etc. by just changing the amount of heavy cream and the sweetness; I use it in a variety of recipes .
You can use a mixer or a strainer .Using milk is OK when you do not have syrup .Please adjust the amount of sugar when it is not sweet enough .You can make delicious chestnuts simmered in their skims with either boiled brown sugar or brandy .Please have fun changing the amounts of syrup and heavy cream.
Enjoy Japanese food around the world.