Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too

1. 1

   Cracked and malformed chestnuts are suitable for this.

2. 2

   Chestnuts that have hard skins will give this a bad texture, so please just use the nut in that case.

3. 3

   Blend in a food mixer or with a hand mixer.

4. 4

   Mincing it several times with a knife is a good idea .

5. 5

   Adding in the syrup in several batches while mixing will make it smooth.

6. 6

   Please make sure to check the taste and texture.

7. 7

   Add in the whipped cream you will be using in several turns and mix together.

8. 8

   Once there is no uneven color and it has become glazed, add in rum and vanilla etc.

9. 9

   to your preference, and it's done.

10. 10

    I used 50ml of heavy cream for the mont blanc topping cream.

11. 11

    This is a basic recipe for chestnuts simmered in their skins.

* Per serving · 4 servings · Values may vary.