When chestnuts are mentioned I always remember Miss Marple’s predilection for marron glaces. bight my tongue LOL Reply, Those tubes make great, easy-to-transport gifts. Here’s a link to the recipe…, https://cooking.nytimes.com/recipes/451-brandied-pumpkin-and-chestnut-pie Reply, i would love to love the crème de marron, being fanatic about roasted chestnuts. Ditto with chocolat noir, which people in France translate to “black chocolate,” and conjures up something that is pitch black in color, rather than dark brown – for those reasons, translations are always tricky. Although the recipe has long been among the missing, I’m sureI can find another. https://www.amazon.com/Bonne-Maman-Chestnut-Jam-Spread/dp/B004AGA0… Reply, PS when we vacationed in Zakynthos back in the 1980’s I was thrilled to find chesnut milkshakes offered at the little beach taverna. It’s hard to get people outside of France to pay attention to it. Clean Eating Recipes. I collect tins and have this one in my collection I Made a galette des rois with a chestnut cream and rum filling and It was gone as soon as it came out if the oven. Also, the poster will have to translate Celsius to Fahrenheit (easy enough to do on Google) and possibly grammes to ounces, also easy enough. Reply, FYI ‘vacuum-packed chestnuts’ Are very common in France, probably from the Ardeche. Includes 9 assorted flavors of 1 oz mini jars, 2 Bonne Maman cookie cutters and 1 spoon engraved with the Bonne Maman® logo, plus 3 cookie recipe cards. Bonne Maman Chestnut Jam or Spread 13 oz by Bonne Maman by Bonne Maman. Follow me on Instagram for more stories and a peek into what's cooking inside and outside the kitchen! Instead of tossing out the dough I added 1/2 cup melted butter to 1/2 cup brown sugar and wow, my boyfriend said they were the best! Still, he persisted. Fold the chocolate/chestnut/butter/egg mixture into the whipped whites, and pour into prepared 20 cm.springform pan and bake as above. Sodium 2,300g--/ 2,300g left. Already had too much of a good thing? Reply, A note on recipe above – this uses the Clement Faugier chestnut spread or crème (as David describes), which is a mixture of chestnuts with sugar and vanilla – not the chestnut purée, which has no sugar. Notify me of follow-up comments by email. Some are surprised that normally-reserved French people might stick a tube of something in their mouth and squeeze something to eat into it. To an American, anything in a small glass pot is so charming. Fat 67g--/ 67g left. .! Thanks! I fell in love with chestnuts while on our honeymoon in Switzerland, but I’ve never had chestnut puree. Is there any way to get an English translation? We loved to put the marron paste sandwiched between fresh baked meringues with whipped cream. But it also is used in a number of recipes, a few of which I’ve linked to below. A friend gave me a can she bought back from France, and I’m embarrased to admit it sat on the shelf of my pantry for months since I had no idea what to do with it. Mix ingredients together, and bake in a 23-cm. I was wild for them and they represented Paris street food as much as jambon beurre. They don’t always roast evenly, so you may need to remove them in batches as they are done, to avoid burning any. It will have to wait for another day, though I promise before Christmas, so you can spread some yummy peaunt butter cup inspired, no-bake cheer with friends and family. Reply, This summer I had a French immersion week outside of Lyon. Reply, I came for the chestnut puree discussion, but had to leave a comment to say, God bless you, sir, for admitting what others will not: that sweetened condensed milk is a perfectly fine dessert (or snack, or breakfast) all on its own. There’s a standard 300-gram tin (above), which is a little over a cup. Anyway, I now feel vindicated. On that trip, hen we picked up a tube of Creme de Salidou (salted caramel), my son announced that on our birthdays, that’s what we could use to brush our teeth! When I go to France, two of the things I must have are: 1) “barquette de marrons”, a boat-shaped almond-and-chestnut pastry covered in crème de marrons and dipped in chocolate. And Organic! So introducing me to the joys of eating chestnut paste straight from the spoon is only the second best thing about this cake. 1/2 cup (4 ounces) sugar It was kind of funny to see cans of stuff kind of the same color!! They get their marrons from the Ardeche. After cutting the cross in the shell, I let them soak in a container of water for a while (anywhere from 15 minutes to a few hours). Any idea how long it lasts on the shelf? There’s no cream in it; it’s just pulverized and pureed chestnuts. Reply. Nutritional Info. I would “improve” it a bit by adding chocolate and rum, but could have been served straight out of the tin I normally don’t remove the crusts from the bread when making the crisps, but decided to do so for a prettier presentation given the occassion. Fitness Goals : Heart Healthy. Can’t recall where I got the creme de marron, I’ll have to try that again. Well, the dirt-brown color of the crème lets you know it’s gonna earthy-tasting, a claim backed up by it’s ruddy, nutty, almost roasted squash-like flavor. Do you have any idea if it’s made with Marrons glacès or if it can be made with Faugier puree? From now on I have to do two Reply, Ah. Not that I’m mean or anything….. Reply, I’d love to see how Marron glacé are made – the trees are making a comeback in the US after being decimated by a bug at the turn of the century and it would be good to know how to preserve the nuts this way! Your pictures seem to suggest that they are also runny. […] find an exact match, but I found a decent recipe for pear crepes, and a separate one for chestnut spread. Reply. Reply. Bonne Maman Chestnut Jam or Spread 13 Oz by Bonne Maman (3 PACK) Brand: Bonne Maman. Hesitation gripped me, wondering if people would think I’d lost my mind, giving away little rectangles of toast. Reply, June, is there a season for these in Asian markets or are they year round? Try our seasonal, sweet and savoury recipes to share and enjoy with the family Thank you for the suggestions on how to use it. Reply, That sounds divine and perfect for creme de marrons which goes so well with whipped cream and light cake. for usually under $5 each. I sometimes use it for baking, it gives a nice sort of fudgy texture to cakes. I decided to make a variation on Molly’s grandmother’s cinnamon toasts. So good! I love to make cinnamon cakes with layers of the chestnut cream and some mixed into the frosting. 4.4 out of 5 stars 12 ratings. Mini Jars Bonne Maman 30g mini-jar is the small scale reproduction of the original 370g jar to supply the foodservice industry: … Reply, I adore chestnuts! Careful not to burn yourself, but the hotter they are, the easier they peel. Thank you so much David for suggesting my recipe for chestnut paste from my blog to your readers. I live in Seattle and theres an import shop that carries it but unfortunately it’s not available in any grocery stores that I’ve seen except for up in Vancouver, Canada. Of course I’d have to keep some for myself : ). However, the sweetened one is nearly runny, as it has a large amount of sugar syrup included with it. The chestnut orange crisps transformed a very humble, albeit wonderful, recipe for toasted bread into something extra special. Reply, I ordered some chestnut puree recently, thinking I was going to get something exactly what’s pictured in this blog. Looking on line, it is hard to tell if the sweetened versions will be too runny (and BTW, also too sweet) Reply, Thanks for the little biographies of these perhaps obscure French products, David. First up, the word crème is a misnomer. Was wondering if you are familiar with this brand and how it may be different than the Clement Faugier brand. I’ve been a fan since. Bonne Maman Intense - das intensive Fruchterlebnis. It was wonderful! Made with the finest ingredients, Bonne Maman products make ideal baking partners. Reply, Can you let me know which email you’re referring to? But obviously must. Reply, I’ve only had Chestnut puree once (bought it in Australia from the deli I cooked at long ago) and made Nigella’s Mont Blanc. Angelina’s Mont Blanc (Fine Dining Lovers), Mont Blanc Chestnut Dessert Tart (Olive and Mango), Homemade Chestnut Paste (My Little Expat Kitchen), Galette de rois à la crème de marron (Albert Menes, in French), Crème de marron ice cream (Turbigo Gourmandises, in French), Chestnut Cream/Crème de marrons (Food 52), No-Churn Chestnut Ice Cream (Nigella Lawson), Chestnut Vanilla Ice Cream (Mad About Macarons), Clément Faugier Chestnut Spread in Tins, Mini-Tins, and Tube (Amazon), Categories: Baking Ingredients & Substitutions French Culture Paris, Tags: Amora brisures chestnut chestnut paste chestnut spread Clement faugier cliché creme de marrons grapefruit Madame Loik magasin bio marrons glaces organic rose wine salted butter vanilla, Thank you for featuring crème de marrons, an absolute staple in French households! Look for the freshest chestnuts possible. some experimenting coming up! Thank you for sharing, David! Reply, When I was a student in Paris many long years ago, one of my most favorite discoveries, was the dessert, Mont Blanc, which I couldn’t resist if I had any sous in my pocket. Don’t forget, in addition to the shell, chestnuts have an inedible skin that must be removed before eating or using in recipes. The chestnut paste you feature is so delicious on buttered toast with scrambled eggs! :-) Reply, You are not alone! Reply, Shelf life-if the can is not dated, within reason I wouldn’t worry about the timeframe as long as there is no damage to the can (rust, crumple, puncture etc ). Reply, “First up, the word crème is a misnomer.” It certainly isn’t. Process until a thick, smooth paste forms, about 3 to 4 minutes. Reply, The ones I get from Chestnut Charlie’s are so fresh and moist they largely slip out of their skins…a few are dry and require a paring knife, but most I can peel quite easily once I get through the outer husk. I always bring a few tins in my suitcase when I come back from a little trip back home (I’m french and currently live in the UK, where I have yet to come across an affordable tin of crème de marrons!). We were decorating the tree that night, and though there was no open fire to roast them, 20 minutes in a 350ºF oven would do the job nicely. I suspect they were just chesnut spread, vanilla ice cream and milk whirred up in a blender, but , oh, they were SO good ! Sometimes with melted dark chocolate drizzled over. I mostly have microwave fresh ones in water or roasted on the streets in Asia. Reply, Soosie, years ago I made an XMAS chestnut cake (Chocolatier magazine) since my FIL loved the flavor. Excited to try some of these recipes. Reply, Chestnut creme with Yogurt! Better known as confiture de marrons, this spread is a French countryside favorite, made from cooking fresh chestnuts with sugar and vanilla.Inspired by simple recipes from your French grandmother’s kitchen, Bonne Maman products feature only the purest, highest-quality ingredients, with no GMOs, no high fructose corn syrup, no artificial coloring and no added preservatives. Don’t know why it doesn’t have a larger following. My other discovery there was grainy raw honey in different flavors according to what flower it came from. Set the crusts out on a baking sheet to stale (dry out), then give them a whizz in the food processor for homemade breadcrumbs (which I’m actually seasoning with parsley, garlic, salt and pepper to give as gifts too). https://www.popsugar.com/.../24050939/Bonne-Maman-Chestnut-Spread-Jam Aside from baker’s using it make Mont Blanc, a classic French pastry with a spaghetti-like pile of chestnut cream mounded on top, I suspect the rest of the crème de marron consumed in France is either swiped across morning toast, or eaten with yogurt or fromage blanc. Provided they are fresh, the skin should pull away easily when properly roasted. It easy to dismiss the dubiously brown paste that comes in a tin, that’s admittedly a lot prettier than what’s in it. Icing sugar seems to make it cloying, so have to make a bit of syrup, being careful, not to make it runny. Reply, Thank you for sharing. I’d point out things like fleur de sel, salted butter from Brittany (doing my best to reverse decades of people insisting that gourmands only ate unsalted butter), the esteemed (and ridiculously delicious) Madame Loïk, Amora mustard, Kiri, and caillé. I could probably find it again…. Now, I know. I bet one could just go ahead and do this, even if there’s not a recipe to hand. Separate the eggs and whip the whites. So what the heck does this shiny paste, that I just learned Romain prefers to my homemade jams and jellies, taste like? Same for roasted, but it is possible not to like specific taste. We have boatloads here in Virginia but they are so hard to peel as to be practically useless (cut a cross in the shell, roast at high oven temp, wrestle the shells off while still hot, burning fingers and cutting fingers on the shell edges). The best are with Vanilla. I suppose the brown strands turned him off. Reply, Ohhhhh! I usually end up buying the unsweetened version of the Clement Faugier, which of course requires more work, as it needs to be sweetened. I prefer natural lighting, so all my photos are at the mercy of Mother Nature. Entdecken . Reply, Isn’t that such an iconic tin? But this purée at the bottom of the little glass pot of lait de brebis was an eye opener. Tried it spread on toast, never thought of yogurt. Reply, Ohh, that is a great idea for a chestnut lover for me Reply, I’ve never had any French product, pastry or dish with chestnuts where they didn’t taste like a poor relation of a potato. Easy as pie and they’d think I’d been in the kitchen for days. Harvested and taken to Collobrieres to be made into produits châtaignes. Them ; who doesn ’ t have to keep some for myself: ) the cookies in the late Lang! Mouth is perfect sweetened one is nearly runny, as it has a link for homemade... Replaced by Nutella crepes and they are not easily found which I chestnut. 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