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Feb 16, 2010 08:05 AM

Uses for Crème de marrons (de l'Ardèche)

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.

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

    4 Replies
    1. re: jlunar

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

      1. re: hobbybaker

        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...

        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

          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...!

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

          1. re: Will Owen

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


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

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

        1. 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.

          3 Replies
          1. re: Fleur

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

            1. re: Fleur

              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

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

              2. makes a great filling for a chocolate layer cake.