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Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too

Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too

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.

Ingredients: about 300~400g

Chestnuts simmered in their skins
200g
Chestnut skin syrup
about 50ml
Heavy cream
50ml of mont blanc~150ml of cake decoration

Steps

1. Cracked and malformed chestnuts are suitable for this. Chestnuts that have hard skins will give this a bad texture, so please just use the nut in that case.
2. Blend in a food mixer or with a hand mixer. Mincing it several times with a knife is a good idea .
3. Adding in the syrup in several batches while mixing will make it smooth. Please make sure to check the taste and texture.
4. Add in the whipped cream you will be using in several turns and mix together.
5. Once there is no uneven color and it has become glazed, add in rum and vanilla etc. to your preference, and it's done.
6. I used 50ml of heavy cream for the mont blanc topping cream.
7. This is a basic recipe for chestnuts simmered in their skins Recipe ID: 2356579.

Story Behind this Recipe

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 .