Recipe: At Home Delicious Marron Cream with Chestnuts and Milk!

Recipe: At Home Delicious Marron Cream with Chestnuts and Milk! Delicious, fresh and tasty.

Delicious Marron Cream with Chestnuts and Milk!. Great recipe for Delicious Marron Cream with Chestnuts and Milk!. I learned how to make this more than a decade ago from a friend. Through trial and error, I finally made this easy and delicious marron cream.

Using a spongecake batter brought out the flavor of the marron more than almond cream.

Through trial and error, I finally made this easy and delicious marron cream.

Before I would put lots of efforts in straining the cream.

You can have Delicious Marron Cream with Chestnuts and Milk! using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Delicious Marron Cream with Chestnuts and Milk!

1. It’s of Marron cream:.

2. Prepare 400 grams of Chestnuts (without inner skin, raw).

3. You need 600 ml of Milk.

4. You need 60 grams of Granulated sugar.

5. Prepare 1 tsp of Rum (optional).

6. You need of For mont blanc:.

7. You need 200 ml of Heavy cream.

8. You need 1 tbsp of Sugar.

9. Prepare 1 dash of Vanilla extract.

10. You need 1 tbsp of Cointreau (optional).

11. Prepare 8 of to 10 circle shaped pieces Spongecake.

12. Prepare 1 of Cocoa powder.

13. Prepare 8 of to 10 Candied chestnuts (for decoration, optional).

But these days, there are useful things such as food processor or mixer..

I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.

Using a spongecake batter brought out the flavor of the marron more than almond cream.

Drain chestnuts and puree in a food processor with sugar syrup until smooth.

Delicious Marron Cream with Chestnuts and Milk! instructions

1. Boil the chestnuts with the inner skins removedis an easy method to peel the skin) for 2 to 3 minutes in water. This removes the harshness and improves the taste.

https://cookpad.com/us/recipes/144785-cleanly-peeled-chestnuts.

1. Heat chestnut and milk in medium heat. When it comes to a boil, lower the heat to low and simmer for about 30 minutes. Be careful not to burn the bottom..

2. When the chestnuts become soft, use a wooden spatula to mush the chestnuts and the liquid will become thicker. Add sugar at this point and simmer for 2 to 3 minutes..

3. When it thickens and becomes shiny, put the chestnuts plus liquid in a food processor. Strain the cream through a sieve if you dont have food processor. Add rum liquor for finishing and the cream is ready..

4. Mix heavy cream, sugar, vanilla essence, and cointreau liquor (or any liquor you want) and whip up a stiff whipped cream for the bottom..

5. Cut out the sponge cake with a circular mold and squeeze out the whipped cream in a mound. It would be more delicious if you let the sponge cake absorb some syrup..

6. Put any tip you like for the tip of the pastry bag. I used a small star shaped tip this time, and squeezed out the marron cream from step 4 to cover the whipped cream..

7. Sprinkle some cocoa powder and place a candied chestnut on the top, and then it is ready! Enjoy the simple sweetness of this mont blanc..

8. The cream will become a little hard when it is cold, and it will be a little bit soft when it is warm. When it is hard, add warm milk and make it soft..

9. Spreading the rest of the marron cream on bread, wrapping it with vanilla ice cream, chocolate sauce or making a parfait would also be delicious..

10. You can also make an extra large mont blanc too! 15 cm in diameter and 2 cm thickness sponge cake would be just the right size for the bottom..

When cooled, stir in the vanilla, and fold in the whipped cream.

Pile in a dish and chill before serving.

If you wish, the cream may be garnished with chocolate curls.

Chestnuts are in season from October to December.

Want to learn how cook chestnuts at home?