So is chestnut cream like....marzipan? I know chestnuts taste different than almonds, but the only chestnuts I've ever had were not sugared or sweet but rather savory (I used to toss roasted chestnuts into roasted chopped brussel sprouts for Thanksgiving years ago...I had forgotten about that Martha-Stewart-recipe until now). I'm sure Martha knows about Clément Faugier lol.
I have a sudden appetite for a Mont Blanc, sadly impossible to find this side of the ocean. Back in Northern Italy where I grew up, chestnuts were abundant and a symbol of fall and winter. I don't remember chestnut cream where I grew up, Usually, my parents boiled full pots of chestnuts in the pressure cooker, but around the saint patron day (in January in my case) kiosks sold huge "necklaces" of roasted chestnuts.
My birthday cake in the 80s was this recipe made with a tin of Clement faugier. Back in the day when the U.K. was a gastronomic desert, my mum used to take me on her shopping trips to Soho (when it was not remotely gentrified …) to get marron purée, proper pasta from Camisa and bao buns.
I have some in my pantry, here in Texas. My brother brought me 2 cans from France a few months ago. He knows me.
Wow. My mouth watered reading this.
So is chestnut cream like....marzipan? I know chestnuts taste different than almonds, but the only chestnuts I've ever had were not sugared or sweet but rather savory (I used to toss roasted chestnuts into roasted chopped brussel sprouts for Thanksgiving years ago...I had forgotten about that Martha-Stewart-recipe until now). I'm sure Martha knows about Clément Faugier lol.
I have a sudden appetite for a Mont Blanc, sadly impossible to find this side of the ocean. Back in Northern Italy where I grew up, chestnuts were abundant and a symbol of fall and winter. I don't remember chestnut cream where I grew up, Usually, my parents boiled full pots of chestnuts in the pressure cooker, but around the saint patron day (in January in my case) kiosks sold huge "necklaces" of roasted chestnuts.
My birthday cake in the 80s was this recipe made with a tin of Clement faugier. Back in the day when the U.K. was a gastronomic desert, my mum used to take me on her shopping trips to Soho (when it was not remotely gentrified …) to get marron purée, proper pasta from Camisa and bao buns.
https://www.deliaonline.com/recipes/occasions/christmas/christmas-100-recipes-to-freeze/buche-de-noel-chocolate-chestnut-log
They sell it on Amazon! Hooray!
Very enjoyable read about this little luxury. Thanks, LT.
A perfect day after thanksgiving read. Thanks so much!
I love creme de marrons!
😂 Wonderful tribute! I have never tried it, so...running to find it online.
👌🏼
🙏