Table of Contents
Chestnut ( marron) cream • Almond flour • almond flour + 40 grams chestnut flour in this case (Try using some chestnut flour mixed with almond flour – delicious!) • Eggs • Sugar (I used raw cane sugar – use whatever sugar you prefer) • Butter • to 10 Chestnuts in syrup or chestnuts in syrup in their skins • Powdered sugar to finish
Separate the egg whites from the egg yolks. Mix the egg yolks and the chestnut cream together, then add the melted butter and almond flour, mixing well between each addition. Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix.
Creme de Marron made with chestnuts simmered in inner skins. Can be substituted with sweet potato paste • pieces Chestnuts simmered in inner skins (2L size) or candied chestnuts • Cream cheese • sheets Frozen puff pastry • Egg yolk • Water Delicious Marron Cream with Chestnuts and Milk! Autumn Joy! Chocolate Marron Mousse
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