📝 About This Recipe
Transport yourself to the heart of an Ardèche autumn with this luxurious, silk-smooth Crème de Marrons. This classic French confection balances the earthy, nutty depth of roasted chestnuts with the delicate floral notes of real Bourbon vanilla. It is a sophisticated, versatile pantry staple that captures the essence of rustic French elegance in every spoonful.
🥗 Ingredients
The Chestnut Base
- 600 grams Chestnuts (peeled, cooked, and vacuum-packed or canned in water)
- 250 ml Water (for the initial simmering)
- 100 ml Whole Milk (optional, for extra creaminess)
The Aromatic Syrup
- 450 grams Granulated Sugar (refined white sugar works best for color)
- 150 ml Water (for the syrup base)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Vanilla Extract (high quality, pure extract)
- 1 tablespoon Dark Rum (optional, for a deep French finish)
- 1 pinch Sea Salt (to balance the sweetness)
👨🍳 Instructions
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1
Begin by rinsing your pre-cooked chestnuts under cold water to remove any canning liquid or debris. Drain them thoroughly.
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2
Place the chestnuts in a medium heavy-bottomed saucepan with 250ml of water. Bring to a gentle simmer over medium heat for about 10-15 minutes until they are very soft and break apart easily with a fork.
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3
Drain any excess water from the chestnuts, then transfer them to a food processor or high-speed blender. Pulse until you achieve a very thick, smooth paste. If it's too dry, add a splash of milk to help the blades turn.
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4
For a truly professional 'boutique' texture, press the chestnut puree through a fine-mesh sieve using the back of a ladle. This removes any stubborn fibrous bits.
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5
In a clean, wide saucepan, combine the 450g of sugar, 150ml of water, and the scraped vanilla bean seeds and pod. Stir over medium heat until the sugar dissolves.
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6
Increase the heat and bring the syrup to a boil. Let it bubble for about 3-5 minutes until it reaches a 'light thread' stage (approx 105°C/221°F if using a candy thermometer).
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7
Carefully whisk the chestnut puree into the boiling syrup. Reduce the heat to low-medium. The mixture will look thin at first but will thicken as it cooks.
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8
Cook the mixture for 15-20 minutes, stirring constantly with a wooden spoon or silicone spatula. Be sure to scrape the bottom to prevent scorching.
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9
The crème is ready when it has turned a deep, glossy amber-brown and has thickened to the consistency of a heavy jam.
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10
Remove from heat. Stir in the vanilla extract, the pinch of sea salt, and the dark rum if using. The alcohol will slightly thin the mixture and add a beautiful aroma.
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11
Remove the vanilla pod. While still hot, pour the crème into sterilized glass jars, leaving 1cm of headspace.
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12
Wipe the rims, seal the jars, and let them cool completely at room temperature before refrigerating. The texture will set further as it cools.
💡 Chef's Tips
Use vacuum-packed chestnuts for the best flavor-to-effort ratio; they are far superior to canned. If the crème becomes too thick during cooking, whisk in a tablespoon of hot water or milk to loosen it. Don't skip the sieving step if you want that signature 'Maison Faugier' silky mouthfeel. Store in the refrigerator for up to 3 weeks, or process in a water bath for long-term shelf storage. For a vegan version, ensure the sugar is vegan-certified and use water or almond milk instead of dairy milk.
🍽️ Serving Suggestions
Swirled into plain Greek yogurt or Fromage Blanc for a classic French breakfast. As a decadent filling for thin, buttery Crêpes Suzette with a squeeze of orange. Folded into whipped cream to create a quick 'Mont Blanc' style dessert topping. Served alongside a sharp blue cheese or aged Comté on a sophisticated charcuterie board. Spread generously over toasted brioche with a sprinkle of flaky sea salt.