Crème de Marrons
D'Artagnan | Yield: makes about 12 ounces
A common snack in France, crème de marrons can be hard to find stateside but it’s incredibly easy to make with our ready-to-use-chestnuts. The addicting condiment can be stirred into yogurt or ice cream, spread on toast, or used as an ingredient in chestnut desserts.
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon vanilla
- Pinch of sea salt
- 1 package Ready-to-Use Chestnuts, Cooked & Skinless
- In a small saucepan combine water and sugar over medium heat. Cook, stirring, until sugar is dissolved and mixture simmers. Remove from heat. Stir in vanilla and salt.
- Using a food processor, pulse chestnuts until finely chopped. With the processor running, slowly add sugar syrup. Purée until completely smooth.
- Return chestnut purée back to the saucepan and cook over low heat until thickened, about 15 minutes. Cool before using. Chestnut cream can be stored covered in the refrigerator for up to 2 weeks.