HOME > Chowhound > Home Cooking >

Uses for Crème de marrons (de l'Ardèche)

ChristinaMason Feb 16, 2010 08:05 AM

I picked up a tube of sweet chestnut puree today at a local chocolatier. Any suggestions on how to use it? The package suggests trying it "on pancakes and toasts, mixed with yogurt, or to make cakes and ice cream."

I can never resist a new condiment, esp. if it comes in a tube or jar.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. jlunar RE: ChristinaMason Feb 16, 2010 09:44 AM

    Probably too small an amount, but I always think of Mont Blanc's to make with chestnut puree/cream

    4 Replies
    1. re: jlunar
      hobbybaker RE: jlunar Feb 16, 2010 12:17 PM

      Another vote for Mont Blanc. Yam.... but simply mixing with yogurt is good idea, too. My hus likes it.

      1. re: hobbybaker
        Will Owen RE: hobbybaker Feb 16, 2010 03:22 PM

        Okay, I've got a big can of this stuff - a gift - that I've been staring at since Christmas, trying to find some way to use it. I don't even particularly LIKE chestnuts. And I didn't know what Mont Blancs might be, either, besides a mountain or a hideously expensive pen. So I Googled...

        http://www.foodperve.com/2009/07/clim...

        Wow! Baked meringues! Whipped cream! Extra flavor possibilities! I'm not that much of a sweets person, but this looks killer. Golly, I'm glad this got brought up.

        1. re: Will Owen
          jlunar RE: Will Owen Feb 16, 2010 05:11 PM

          If you ever visit Angelina's in France, a Mont Blanc is what you want. That, and a cup of African hot chocolate!

          It's also a very popular dessert in Japan. I assume it's because of the chestnuts, since it's commonly found in Asia (or some variant thereof).

          Note: Do no put in fridge, assemble a la minute if you can...!

          http://www.flickr.com/photos/jlunar/3...

          My attempt was tasty enough, but lacked execution points... sigh. Will have to tackle that again some time!

          1. re: Will Owen
            hobbybaker RE: Will Owen Feb 17, 2010 06:20 AM

            Will - This is what I like. It looks so elegant and tasty.

            http://cannelle-vanille.blogspot.com/...

            Jlunar - I have never tried by myself, but your's looks great!

      2. j
        jsaimd RE: ChristinaMason Feb 16, 2010 12:15 PM

        Spread it on crepes, fill cakes (can fold into whipping cream), mix with ganache for a decedent treat or make tarts

        1. f
          Fleur RE: ChristinaMason Feb 16, 2010 08:57 PM

          Creme de Marrons goes very well with Vanilla Ice Cream and/or Pear Sorbet., the classic combos in France. (This is a French product that is available on every suoermarket and Epicierie shelf in France)

          A little goes a long way. For Reveillon I make a Vacherin. A large round Meringue shell, and fill it with layers of Vanilla Ice Cream, Creme de Marrons, Pear Sorbet, and decorate with whipped cream (Chantilly) and Marrons Glaces on top.

          Mont Blanc sounds good in theory, but is so much sugar and fat it makes on gag. One bite may be good, but an entire portion is nauseating.... and I am a sweets lover. I have also been known to sample right out of the tube.

          Crepes made with a filling of Crème de marrons right from the tube or can is delicious.

          At Angelina one never orders the Chocolat Chaud l'Africain with a pastry or other sweet. The Whipped Cream served on the side with the hot chocolate, and the ice water, are all you need.

          4 Replies
          1. re: Fleur
            jlunar RE: Fleur Feb 16, 2010 09:14 PM

            This could be why I couldn't finish my pot of chocolat!! T_T

            1. re: Fleur
              ChristinaMason RE: Fleur Feb 17, 2010 02:53 AM

              I tried it straight from the tube, but I guess I need to shake/squeeze it really well beforehand to pre-mix. I got hit with a thin shot of straight sugar water, not a nice paste.

              1. re: Fleur
                ChristinaMason RE: Fleur Feb 17, 2010 02:58 AM

                I'm going to give it a try on vanilla ice cream, pear sorbet if I can find it here. Thanks!

                1. re: Fleur
                  s
                  Susie37 RE: Fleur Feb 24, 2010 08:45 AM

                  There are so many recipes you can try with creme de marrons. Last Christmas, I made the most delicious dessert using creme de marrons and lady-fingers: http://www.histoiresucree.com/recipes...

                2. ChefJune RE: ChristinaMason Feb 24, 2010 09:25 AM

                  makes a great filling for a chocolate layer cake.

                  Show Hidden Posts