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Chestnut and Vanilla Cream

Chestnut and Vanilla Cream – Creme de Marrons Vanillee

A quick recipe to make your own Chestnut and Vanilla Cream: delicious on its own or to be used as a base for other sweet treats!

Course Dessert
Cuisine French
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes


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


  1. Start by cooking the chestnuts. Lay the chestnuts on their flatter side and cut or score halfway around the outer shell until you get to the flesh of the nut. Put them in a pressure cooker, cover them with water and cook for 10 minutes.
  2. Put the fire off 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. You need to remove both the outer and the inner skins. Keep them 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 put the fire off. Blend until completely smooth.
  4. Enjoy as a spread or as a base for other delicious desserts.

Recipe Notes

Come back tomorrow for a delicious sweet treat made with it!