Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too – a delicious recipe with Chestnuts, skin syrup, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cracked and malformed chestnuts are suitable for this.
2
Chestnuts that have hard skins will give this a bad texture, so please just use the nut in that case.
3
Blend in a food mixer or with a hand mixer.
4
Mincing it several times with a knife is a good idea .
5
Adding in the syrup in several batches while mixing will make it smooth.
6
Please make sure to check the taste and texture.
7
Add in the whipped cream you will be using in several turns and mix together.
8
Once there is no uneven color and it has become glazed, add in rum and vanilla etc.
9
to your preference, and it's done.
10
I used 50ml of heavy cream for the mont blanc topping cream.
11
This is a basic recipe for chestnuts simmered in their skins.
43
kcal
Calories
5
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 200 grams Chestnuts simmered in their skins, 50 ml Chestnut skin syrup, 50 ml of mont blanc~150ml of cake decoration Heavy cream.
Yes, Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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