Bonne Maman Chestnut Jam or Spread 13 oz by Bonne Maman by Bonne Maman. Reply, Your timing is perfect – while cleaning out the pantry a few days ago, I discovered an unused tin of Clement Faugier, the last of several I brought home from a trip to France at the end of 2017. Traditionell, lecker, aus 100% Butter: ein unwiderstehlicher Genuss für Gross und Klein. When chestnuts are mentioned I always remember Miss Marple’s predilection for marron glaces. My other discovery there was grainy raw honey in different flavors according to what flower it came from. Always have a can on hand for last-minute desserts or to just eat by the spoonful. I sometimes use it for baking, it gives a nice sort of fudgy texture to cakes. https://www.pardonyourfrench.com/chestnut-cream-cake-gateau-ardechois My husband goes through two or three yogurts per day and buys whatever’s on sale. Also by the way Nigella Lawson has a wonderful chestnut cheesecake in Feast that I have served on Christmas. Roasted chestnuts are sold on the street and in train stations in fall and winter. Little glass pot with crème de marrons in the bottom, which I didn’t know what that was at the time. Reply, How funny! The perfect gift for someone you love, or use it yourself to create your special holiday cookies for the cookie exchange. Could there have been a typo??? We loved to put the marron paste sandwiched between fresh baked meringues with whipped cream. A favourite is the ice cream. Reply, Indeed – no flour – just the chocolate, chestnut spread, eggs and butter. A great read, thank you! I would “improve” it a bit by adding chocolate and rum, but could have been served straight out of the tin My favourite: with crème fraîche or very cold crème fleurette. Why does any of this matter? Doesn’t really make sense. It’s near impossible to find such cake in the U.S. Any recipe suggestions for such a cake? I am in the ‘I love chestnuts’ club but I have never tried the canned creme de marron. It’s also sold in toothpaste-like tubes that are intended, intentionally or not, to be administered directly in the mouth, like sweetened condensed milk. Sometimes with melted dark chocolate drizzled over. That is where my mother bought a can of this delightful sweet stuff. Genießen Sie mit Bonne Maman INTENSE ein intensives Fruchterlebnis mit 30% weniger Zucker als klassische Bonne Maman Konfitüre - ideal für eine bewusste Life-Balance. Remove the “rough” pastry … Oddly, trips to France find me collecting all kinds of foodstuffs to bring home but I never pick up a can of creme de marron. Do you have any idea if it’s made with Marrons glacès or if it can be made with Faugier puree? Reply, Ok, panettone toast for Christmas breakfast is my favorite – the only time of year I eat it – and this sounds just incredible! Same for roasted, but it is possible not to like specific taste. I mean if there was something wrong with consuming those glorious little cans by the spoonful, then why did the love of my life get me a case of them in my Christmas stocking that year (seriously, she probably shouldn’t have done that). Nothing could persuade him to even try a spoon full :-) Reply, The New York Times has a recipe for pumpkin pie with a layer of creme de marrons mixed with heavy cream at the bottom, under the chestnut. Reply. More », Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), chestnut orange crisps | Simple Scratch Cooking. Reply, Crepes au marrons were easily found at any crepes stand when I first visited Paris in the late ‘60’s and 70’s (can this be real?). Marono leads us on tasty chataigne adventures, but you lead us on adventures of all sorts of food, drink….life. Can’t recall where I got the creme de marron, I’ll have to try that again. I have proof of that because he recently presented me with a crate of empty jam jars, which he managed to stash somewhere where I never saw them. Please be sure to leave some for me—I’m no where near done with chestnut season. And yes, I intend to put up some chestnut spread in jars and give that as gifts too. It’s hard to get people outside of France to pay attention to it. :) Reply, I HAVE made a Swiss roulade many years ago with chesnut purée in the cake.It was from a little Sainsbury dessert cookbook, the kind displayed at the checkout. Nutritional Info. Not sure what I was thinking when I purchased the second but thank you for all the lovely ideas! 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). Reply, ooo just googled the Hevin barquette in images and it does look amazing : ) Reply, OMG? After spending $15 to have ONE can shipped to me from NY and spending 2 days concocting the damn dish, it tasted like cig ashes! 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, Glad you like it too. Here is eastern Kansas, enterprising farmers cultivate the trees so we have fresh local chestnuts each fall. Reply, Being of 100% Ardéchois origin, I’m very partial to châtaignes as I probably wouldn’t be here if not for my ancestors using them as staple food. 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. Icing sugar seems to make it cloying, so have to make a bit of syrup, being careful, not to make it runny. My sister and I (all of 13 and 19) detoured for a few days in Paris. Mmm I love chestnut spread but I’ve never seen it here in the US! It was kind of funny to see cans of stuff kind of the same color!! unfortunately, i think, personally, that it’s overrated. 1. As the sugar in the spread is the only sugar in the cake, you need to use this, and not chestnut purée. Perhaps the same is true of the creme de marrons? Reply, Ohhhhh! Bonne Maman Chestnut Jam or Spread 13 oz by Bonne Maman: Amazon.co.uk: Grocery. I love to make cinnamon cakes with layers of the chestnut cream and some mixed into the frosting. Mit unendlicher Sorgfalt zaubert Bonne Maman immer aufs Neue eine einladende, warme Stimmung in Ihre Küche. Wonderful stuff. Unfortunately what’s available in the UK as “chestnut puree” is a packet of what turned out to be a solid beige block. For bakeries, I’ve seen multi-gallon pails of it for sale in professional supply stores. Bus as a Corsican (it used to be stale food for our ancestors) I love my dries, roasted, floured… anything chestnut ! Reply, I adore chestnuts! Add ingredients to a 2-quart pot. 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. Reply, June, is there a season for these in Asian markets or are they year round? some experimenting coming up! Reply, Please share any good method for peeling the chestnuts. If it comes in a tube, I’ll still make Mont Blanc & it will be even easier. Reply, Can you let me know which email you’re referring to? She put her homemade apple sauce under the slices of apples, which was great by itself, but she served a dollop of her homemade creme de marron along side the tarte. More recently they seem to have been sadly replaced by Nutella crepes and they are not easily found. E.g. I will be looking for those tubes next time we’re in France. Heck, even the Wikipedia page for it, in French, when you head over to the English version, takes you to a page about candied chestnuts, not chestnut cream. I am definitely going to try it with yogurt! Not to be confused with plain chestnut purée. In the late George Lang’s classic The Cuisine of Hungary see his recipe for chestnut torte. It’s such an honor!! 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. Follow me on Instagram for more stories and a peek into what's cooking inside and outside the kitchen! In other cases, the paste is sweetened with vanilla added, and packaged up, for all to enjoy. If you happen to live in Carroll Gardens, Brooklyn, the Korean market on Court Street between 3rd and 4th Place sells excellent ones from Italy for only $3.99 a pound. I’ve been a fan since. I use greek yogurt and loved it. Delicious! Reply, Thank you for sharing. In France “purée de marron” is something else. : ) Reply, Love that you highlighted this wonderful ingredient. So what the heck does this shiny paste, that I just learned Romain prefers to my homemade jams and jellies, taste like? But let me assure you, I wouldn’t be surprised if many of those very chic French women that everything talks about in best-selling books and widely-read magazine articles, who know how to tie their scarves just right and are impossibly chic with pencil jeans and oversized handbags casually tossed over their shoulder, very possibly have a tube in their kitchen (or in their shoulder bag) that they take a squeeze out of every now and then. Reply, You can drop any URL into Google Translate and it’ll translate most web pages. I see that DL has a link for a recipe for the latter. Reply, Oh what a treat Crème de Marrons is! Ah well, at least I’m not alone in my opinion! Reply. Whenever I am in Paris I always get a sundae at Berthillon love their chestnut sauce. Definitely haven’t squeezed it stright into my mouth either. 2) The chestnut mousse available in the chilled dessert aisle next to yogurts, under the brand “Marronsui’s”. Then I take 3 or 4 at a time, wrap them up in a paper towel, and microwave them for about 45 sec. In different flavors according to what flower it came from taken to Collobrieres to the... Natural vanilla extract to leave some for me—I ’ m not alone in my purse for use... As above the way Nigella Lawson ’ s now in my Amazon basket myself )..., at least I ’ m looking forward to trying them ; who doesn ’ t fear these temperatures. I made a chestnut pumpkin pie on Thanksgiving I know it sounds like an odd combo to some but hotter. Jean-Paul Hévin ones ) something extra special dried out Chinese chesnuts astonished to say, had on... To making ice cream, until chestnuts are sold on the west in! Fact, I don ’ t know what that was at the mercy mother! Cans of stuff kind of spreads to your readers in France, from! 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