A jar of Creme de Marron makes winter mornings sweeter. Sweet chestnuts and vanilla create a simple cream that adds warmth to breakfast or dessert on cold days.
Chestnuts remind me of winter in Italy. When it’s cold (and it does get quite cold in Milan), you can buy hot roasted chestnuts from street carts to warm you up. The smell of roasted chestnuts always makes me think of Christmas and cosy winter evenings. I love them!
When chestnuts are in season, I always buy plenty to make both savoury and sweet dishes. Over the years, I’ve shared a few of my favourites such as Beef Fillet Roast stuffed with puréed chestnuts, Chestnut Ice Cream, and Mont Blanc. Today, I’m showing you how to make a smooth and creamy chestnut and vanilla purée that works wonderfully as a spread or as a base for many desserts.
I used to buy it in tins, but this homemade Creme de Marron tastes far better. It’s healthier too, and you can decide how sweet or thick you want it. Best of all, it comes together in very little time.
What is Crème de Marrons?
Crème de Marrons (French for chestnut cream or chestnut spread) is a sweet French specialty made by slowly cooking chestnuts with sugar and water until thick and smooth.
It was first created in the Ardèche region in the late 1800s by Clément Faugier, who found a way to use leftover candied chestnuts from his factory. The spread has a soft, jam-like texture and a sweet, nutty flavour with light caramel notes.
Crème de Marrons is often enjoyed on toast or brioche, mixed into yoghurt or ice cream, or used as a filling for pastries, cakes, and the traditional Mont Blanc dessert.
Why We Love This Homemade Chestnut Spread
- This homemade Chestnut and Vanilla Cream tastes far better than anything bought in a tin.
- Quick to prepare with a handful of simple ingredients and a hint of vanilla.
- Works as both a spread and a dessert base for cakes, mousses, or layered treats.
Key Ingredients for Crème de Marron
Chestnuts
Chestnuts give the cream its smooth texture and gentle sweetness. Choose fresh, firm ones without cracks, or use good-quality pre-cooked chestnuts for convenience. Their natural starch creates the creamy consistency of the spread.
Brown Sugar
Adds sweetness and depth, giving the cream a warm caramel note that complements the earthy flavour of the chestnuts. Light or dark brown sugar both work, though darker sugar will create a stronger taste and deeper colour.
Vanilla Extract
It adds a soft aroma and enriches the chestnut flavour. This gives Crème de Marrons Vanillée its signature sweetness and mild vanilla scent.
Find the complete list with measurements in the recipe card below.
How to Make Creme de Marrons
Step 1: Start by cooking the chestnuts. Lay the chestnuts on their flatter side and cut or score halfway around the outer shell until you reach the flesh of the nut. Place them in a pressure cooker, cover with water, and cook for 10 minutes.
Step 2: Turn off the heat and, as soon as you can handle them without getting burnt, start peeling the chestnuts one by one (do this while still hot or they will be hard to peel). Leave the remaining chestnuts in their cooking liquid while peeling them. Remove both the outer and inner skins, then set aside.
Step 3: Put the brown sugar, water, and vanilla extract in a pot and bring to a boil. Add the peeled chestnuts and roughly crush them with a wooden spoon. Cook for a couple of minutes, then turn off the heat. Blend until completely smooth.
Step 4: Enjoy as a spread or as a base for other delicious desserts.
Frequently Asked Questions
Yes, you can use vacuum-packed or canned boiled chestnuts. They save time and give a smooth texture similar to fresh ones.
Use a blender or immersion mixer while the chestnuts are still warm. For an extra-silky texture, pass the mixture through a fine sieve before cooling.
Absolutely. Boil the scored chestnuts in a pot for about 30 minutes, then peel as directed. The pressure cooker is simply faster.
Extra Help from the Kitchen
Adjust Thickness – If the cream becomes too thick, add a tablespoon of warm water at a time and blend again until you reach your preferred consistency.
Refine the Texture – For a finer finish, press the purée through a sieve after blending. It makes a difference if you plan to use it in desserts like Mont Blanc or mousse.
Quick Cooling – Spread the finished cream in a shallow dish to cool faster and prevent a thin skin forming on top.
Blend in Stages – If using a food processor, pulse the mixture first to break down the chestnuts, then blend continuously for a smooth finish. It prevents overworking the motor and gives better control of the texture.
Variations and Twists
Chocolate Crème de Marrons Vanillée – Blend in a little melted dark chocolate for a richer version of this French Chestnut Spread. It’s excellent as a cake filling or layered in desserts.
Vanilla Bean Chestnut Cream – Use the seeds of a fresh vanilla pod instead of vanilla extract for a more intense aroma and a slightly speckled look.
Spiced Sweet Chestnut Paste – Add a hint of cinnamon or nutmeg for a warm, seasonal flavour that complements autumn desserts.
Rum Crème de Marrons – Stir in a tablespoon of dark rum after blending for a grown-up twist with extra depth.
Storage and Shelf Life
Store Creme de Marron leftovers in a sterilised glass jar in the refrigerator for up to 7 days. Always use a clean spoon when serving to keep it fresh. For longer storage, freeze it in airtight containers for up to 3 months and thaw in the fridge overnight before using.
Avoid heating it directly over high heat, as this can change its texture. If it becomes thicker after chilling, leave it at room temperature for a few minutes and stir before serving.
Ways to Use Leftover Crème de Marrons
Dessert – Use it to make a fondant crème de marron or a tiramisu crème de marron for an easy chestnut-flavoured twist on classic sweets.
Spread – Enjoy it on toast, croissants, or brioche for a simple breakfast or afternoon treat.
Filling – Spoon it into crêpes, sponge rolls, or pastries instead of jam or chocolate spread.
Topping – Add a dollop over pancakes, waffles, yoghurt, or vanilla ice cream.
Flavouring – Stir a spoonful into whipped cream, buttercream, or even your morning porridge for a gentle chestnut note.
Creme de Marron (Chestnut and Vanilla Cream)
A jar of Creme de Marron makes winter mornings sweeter. Sweet chestnuts and vanilla create a simple cream that adds warmth to breakfast or dessert on cold days.
Ingredients
- 400 gms – 14 oz. chestnuts – boiled
- 200 gms – 7 oz. brown sugar
- 200 ml – 7 fl oz. water
- 1 tsp vanilla extract
Instructions
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Start by cooking the chestnuts. Lay the chestnuts on their flatter side and cut or score halfway around the outer shell until you reach the flesh of the nut. Place them in a pressure cooker, cover with water, and cook for 10 minutes.
-
Turn off the heat and, as soon as you can handle them without getting burnt, start peeling the chestnuts one by one (do this while still hot or they will be hard to peel). Leave the remaining chestnuts in their cooking liquid while peeling them. Remove both the outer and inner skins, then set aside.
-
Put the brown sugar, water, and vanilla extract in a pot and bring to a boil. Add the peeled chestnuts and roughly crush them with a wooden spoon. Cook for a couple of minutes, then turn off the heat. Blend until completely smooth.
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Enjoy as a spread or as a base for other delicious desserts.
This looks awesome! How long does it last. Should u leave it in the fridge? Thanx!!
This looks yummy. Thanks for sharing with the Secret Recipe Club. 🙂