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Homemade Crème de Marrons Vanillée, a smooth chestnut and vanilla cream in a glass jar wrapped with a pink ribbon.

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.

Course: Dessert
Cuisine: French
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Author: Recipe adapted from Sucrissime

Ingredients

  • 400 gms – 14 oz. chestnuts – boiled
  • 200 gms – 7 oz. brown sugar
  • 200 ml – 7 fl oz. water
  • 1 tsp vanilla extract

Instructions

  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.
    Scoring and boiling chestnuts for Crème de Marron, the base of this French chestnut cream recipe.
  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.
  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-by-step process of making sweet chestnut paste for Crème de Marron, from simmering to blending.

  4. Enjoy as a spread or as a base for other delicious desserts.