When I was brittle (and when I could eat all this chocolate!) I went on culinary tours. The most fun thing was getting people to places and explaining some of the lesser known things that France is incongruously famous for. I know. I also had to think about it for a minute.
I want things like fleur de sel, salted butter from Brittany (which for decades insisted that gourmets only ate unsalted butter), the esteemed (and ridiculously delicious) Madame Loïk, Amora mustard, kiri and caillé, I’ve even shared some of the stupidest things here on the blog that has been running for a decade but still only has 1 share on Pinterest and 17 on Facebook. Maybe I’m interested in people pop’n Fresh croissant dough sold in cardboard tubes and rosé wine pre-mixed with grapefruit flavor.
Still, he insisted. Take crème de marrons, for example. It is difficult to get people outside of France to pay attention to it. Damn it, even that Wikipedia page If you switch to the English version, you will be taken to a page in French candied chestnuts, not chestnut cream. It is easy to discard the dubious brown paste contained in a can, which is admittedly much nicer than what is in it. But if you are not familiar with it, I ask you to think about it.
First the word cream is a misnomer. There is no cream in it. It’s just powdered and pureed chestnuts. In some cases the chestnuts used are already candied. (They use the BrisurenIn other cases, the paste is sweetened with vanilla and packaged so that everyone can enjoy it. It is not a fuss, not a must.
The variety of file formats are interesting. There is a standard 300 gram can (top) that is a little over a cup. There is also a pack of 4 mini cans, each of which does not contain more than a few teaspoons. In bakeries I have already seen buckets with several liters of them that are for sale in specialty shops. And for those who don’t want to bother buying two things at the same time, you can buy Yogurt with chestnut cream already in there, since they are often enjoyed together.
It is also sold in tubes similar to toothpaste which are intended, intentionally or not, to be administered directly into the mouth, such as sweetened condensed milk, Some are surprised that normally reserved French people could put a tube with something in their mouth and push something in to eat.
But I assure you, I wouldn’t be surprised if many of these very chic French women, whom everything in bestsellers and widely read magazine articles speaks about, know how to tie their scarves just right and with whom they are incredibly chic pencil jeans and oversized handbags, that are casually thrown over the shoulder may have a hose in the kitchen (or in the shoulder bag) that they occasionally squeeze out. If nobody looks – or writes about it, of course.
Romain likes the version of the Magasin Bio, the health food store, made from natural ingredients. I have evidence of this because he recently gave me a box of empty jam jars that he kept somewhere I have never seen. I thought he wanted me to refill jam, but noticed it almost half of them were empty jars of organic chestnut cream. (When I just looked at it again, I found that there are more empty jam jars than jam jars. And here I nibbled over a hot oven, winter, spring, summer, and autumn, to keep it filled with jam.)
Aside from bakers using it, you do Mont BlancI suspect the rest of the crème de marron consumed in France is either spread over morning toast or eaten with yoghurt or cream cheese. That’s the way I like it. It is also used in a number of recipes, of which I have referred to a few below. And yes, you can do it yourself at home if you have the Moxie.
So how the hell does this shiny paste taste that I just learned that Romain prefers my homemade jams and jellies? Well, the dirty brown color of the cream lets you know it tastes earthy, an assertion backed up by the reddish, nutty, almost toasted pumpkin-like taste. The sugar gives it distinct toffee notes that complement the chestnuts and make it (very) easy to swallow or lick a spoon. The organic brands use raw cane sugar, but do not always contain vanilla.
I no longer guide people through outdoor markets and supermarkets (online or in real life), but if you are traveling alone there are several other brands to choose from Clément Faugier is the best known and most popular you will encounter. And there is a surprise on the floor when the empty can is turned over. You can meet Marono, her mascot, and thank him for guiding you on a tasty adventure.
Chestnut spread recipes
Angelinas Mont Blanc (Fine Dining Lovers)
Mont Blanc dessert (Mary does)
Mont Blanc chestnut dessert tarts (Olive and mango)
Roisegalette with chestnut salad (Albert Menes, in French)
Marron ice cream (Turbigo Gourmandises, in French)
Chestnut Cream Eclairs (Southern Fatty)
No-churn chestnut ice cream (Nigella Lawson)
Chestnut vanilla ice cream (Crazy about macarons)
Note: We are not the author of this content. For the Authentic and complete version,
Check its Original Source