4 Servings
15 Minutes
Allergens
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!
In a small saucepan combine the sugar, water, maple syrup, and vanilla over medium heat until all the sugar is dissolved.
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.
chestnut spread what can i use this for?
little tart shells?
I would eat it right off the spoon. But tarts sound great.
What could I substitute if we are sugar free and don’t like using the false sugars?
What will it taste like if we add no sugar at all, and also no maple syrup. How would it taste with Goldbaum’s Oat and Almond Bliss as the liquid?
If you don’t want to use any sugars, you can leave it out, but it won’t be a sweet spread. It would be more like peanut butter. But then I would add some salt. You can definitely use any non-dairy milk that you like.