Recipe: At Home Sig's Marone Chestnut and Chocolate Puree

Recipe: At Home Sig's Marone Chestnut and Chocolate Puree Delicious, fresh and tasty.

Sig's Marone Chestnut and Chocolate Puree. Great recipe for Sig's Marone Chestnut and Chocolate Puree. The marone chestnut is of the same family as the ordinary edible chestnut, but if a better taste. You can use either ready cooked vacuum packet or fresh ones.

Using a cake slicer or a serrated knife cut each layer in half lengthwise.

Arrange last layer on top and set cake aside.

Some use it in place of chestnut puree to make a mont blanc (french dessert made of pureed chestnuts and whipped cream, often on a meringue base)..

You can have Sig's Marone Chestnut and Chocolate Puree using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sig's Marone Chestnut and Chocolate Puree

1. It’s of puree.

2. It’s of marones or other edible chestnuts.

3. It’s of fresh milk.

4. You need of teaspoon brown rum.

5. Prepare of vanilla bean.

6. It’s of brown sugar.

7. Prepare of whipping or single cream.

8. Prepare of best cooking milk chocolate.

9. Prepare of honey, rum and juice drizzle sauce.

10. It’s of runny honey of choice.

11. It’s of brown rum.

12. You need of tropical fruit juice.

I fell in love with this Marrone (chestnut paste) when in Paris a number of years ago, as it is excellent on pancakes and crepes..

My taste buds were expecting chocolate lol.

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Sig's Marone Chestnut and Chocolate Puree step by step

1. If you use canned or vacuum packed chestnuts you can just heat them up very gently for ten minutes them with the milk . If you use fresh chestnuts you need to remove them from their green and bristle like casing. Then you need to remove the hard dark brown outer skin. Once you have done this make a slight cross cut into the bottom and then boil them in a little water for ten minutes. It makes it easier to peel away the slightly velvet like skin and it helps to puree the chestnuts easier .After that they are ready to use the same same as canned or vacuum packed ready to eat chestnuts ..

2. To the milk and chestnut add the rum the sugar, heat through very gently for about ten minutes..

3. Run a knife through the vanilla bean and scrape the seeds into the puree, take of the heat . Now puree thisnuntil very smooth . Add your chocolate and let it melt into the puree , combine well. Do not allow to boil ..

4. Set aside and let this cool completely ..

5. Whip your cream and fold it carefully under the puree. Chill at least for 10 to 15 minutes , but can be chilled for a few hours if using heavy or double cream.. You should get a similar consistency to a mousse but with less air bubbles . I had some double cream left over so I used that .The whipping or lighter cream would work too for for a quick result on the day..

6. Mix the honey juice and rum and soak some fruit that is cut or sliced in the liquid for the ten minutes chilling time of the puree. Use this to garnish and pour a little over the puree and serve straight away. Hope you enjoy..

In the past we've promoted De Coppi Marone and this is an excellent variety but the Chiusa Pesio is (in our opinion) just that little bit better.

Like with most fresh produce, there are many different varieties of chestnuts and each has its own distinctive characteristics.

The four most-planted varieties are Red Spanish, Purton's Pride, De Coppi Marone and Bouche de.

Our wonderful recipe for candied chestnuts brings their unique and warmly sweet flavor into your kitchen.

For chocolate montebianco, add two to four teaspoons of Dutch cocoa and rum to taste to the chestnut puree.