Chestnut Spread

Sabrina Oziel Recipe By
  • Cooking and Prep: 15 m
  • Serves: 4
  • Contains:

Growing up, my mom would bring me to this french bake shop where I would always order the same thing, a crêpe à la crème de marron.


It’s a crepe filled with a candied chestnut spread and oh so good! This crème de marron is not easily found in kosher and can only be purchased in specialty stores. It can be used in so many different ways; crepes (obviously lol), a doughnut filling would also be so delish, or in a mini nougatine bowl for a more refined dessert (as shown in the picture).


So I needed to come up with a way of recreating this outrageous spread. The process of candying the chestnuts is long and takes days so I took a shortcut and was really pleased with the end result. Here’s my recipe. Hope you like it!

Ingredients (6)

Chestnut Spread

Start Cooking

For the Chestnut Spread

  1. In a small saucepan combine the sugar, water, maple syrup, and vanilla over medium heat until all the sugar is dissolved.

  2. Place the chestnuts in a small food processor and start by adding half a cup of your sugar-water mixture and half a cup of milk. Blend until smooth. If the mixture is too thick you can add equal amounts of sugar-water mixture and milk, just go progressively as not to add too much liquid.

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