Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too

Name: Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too
Yield: 300 servings
Cuisine: American
Ingredients: 200 grams Chestnuts simmered in their skins; 50 ml Chestnut skin syrup; 50 ml of mont blanc~150ml of cake decoration Heavy cream

cookpad.japan @cookpad_jp

I make these simmered chestnuts in their skins every year.

But, I always end up with ones that crack or become malformed. Therefore, I make this marron cream only when that happens .

You can use this not only for Mont Blanc but also for cake decoration etc. by just changing the amount of heavy cream and the sweetness; I use it in a variety of recipes .

You can use a mixer or a strainer .

Using milk is OK when you do not have syrup .

Please adjust the amount of sugar when it is not sweet enough .

You can make delicious chestnuts simmered in their skims with either boiled brown sugar or brandy .

Please have fun changing the amounts of syrup and heavy cream. For about 300~400g. Recipe by Momora

I make these simmered chestnuts in their skins every year.

But, I always end up with ones that crack or become malformed. Therefore, I make this marron cream only when that happens .

You can use this not only for Mont Blanc but also for cake decoration etc. by just changing the amount of heavy cream and the sweetness; I use it in a variety of recipes .

You can use a mixer or a strainer .

Using milk is OK when you do not have syrup .

Please adjust the amount of sugar when it is not sweet enough .

You can make delicious chestnuts simmered in their skims with either boiled brown sugar or brandy .

Please have fun changing the amounts of syrup and heavy cream. For about 300~400g. Recipe by Momora

cookpad.japan @cookpad_jp

I make these simmered chestnuts in their skins every year.

But, I always end up with ones that crack or become malformed. Therefore, I make this marron cream only when that happens .

You can use this not only for Mont Blanc but also for cake decoration etc. by just changing the amount of heavy cream and the sweetness; I use it in a variety of recipes .

You can use a mixer or a strainer .

Using milk is OK when you do not have syrup .

Please adjust the amount of sugar when it is not sweet enough .

You can make delicious chestnuts simmered in their skims with either boiled brown sugar or brandy .

Please have fun changing the amounts of syrup and heavy cream. For about 300~400g. Recipe by Momora

I make these simmered chestnuts in their skins every year.

But, I always end up with ones that crack or become malformed. Therefore, I make this marron cream only when that happens .

You can use this not only for Mont Blanc but also for cake decoration etc. by just changing the amount of heavy cream and the sweetness; I use it in a variety of recipes .

You can use a mixer or a strainer .

Using milk is OK when you do not have syrup .

Please adjust the amount of sugar when it is not sweet enough .

You can make delicious chestnuts simmered in their skims with either boiled brown sugar or brandy .

Please have fun changing the amounts of syrup and heavy cream. For about 300~400g. Recipe by Momora

Saved

Ingredients

300 servings

200 gramsChestnuts simmered in their skins
50 mlChestnut skin syrup
50 mlof mont blanc~150ml of cake decoration Heavy cream

Saved

Steps

1

Cracked and malformed chestnuts are suitable for this. Chestnuts that have hard skins will give this a bad texture, so please just use the nut in that case.
2

Blend in a food mixer or with a hand mixer. Mincing it several times with a knife is a good idea .
3

Adding in the syrup in several batches while mixing will make it smooth. Please make sure to check the taste and texture.
4

Add in the whipped cream you will be using in several turns and mix together.
5

Once there is no uneven color and it has become glazed, add in rum and vanilla etc. to your preference, and it's done.
6

I used 50ml of heavy cream for the mont blanc topping cream.
7

This is a basic recipe for chestnuts simmered in their skins.
https://cookpad.wasmer.app/us/recipes/172160-the-black-jewels-of-fall-basic-chesnuts-simmered-in-their-inner-skins

The Black Jewels Of Fall - Basic Chesnuts Simmered In Their Inner Skins