Crème de Marrons
D'Artagnan chef bio | Yield: makes about 12 ounces
Make our easy crème de marrons recipe with ready-to-use-chestnuts. Stir the French classic into yogurt or ice cream, spread on toast, or use 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.