Recipe: Whipped Chestnut Cream

Name: Crème de marrons fouettée
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 'La Nouvelle Cuisine Bourgeoise'.La Crème de Marrons Fouettée:5 douzaines de marrons (châtaignes) crus cerclés puis épluchés petites peaux blanches retirées.1 litre de lait entier50 g de sucre semoule2 bâtons de vanille ouverts et grattés (ou 2 sachets de sucre vanillé)sucre semoule a la convenance poids égal à votre purée de marrons.1 litre de crème liquide (30%)montée en Chantilly.

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Desserts

Prep 15 min

Cook 10 min

Total 25 min

Voici une recette de crème de marrons à l' ancienne frisant l'excellence

Ingredients

This ancient recipe that I adapted from the book by Urbain Dubois "la nouvelle cuisine bourgeoise". It is a difficult recipe to realize but it is worth the try.

whipped chestnut cream:

5 dozens chestnuts, peeled and skinned
1 litre whole milk
50g caster sugar
2 vanilla pod, halved and grated
caster sugar equal to the total weight of your chestnut pure
1 litre whipping cream

Step-by-step directions

Description

1- Cook your chestnuts into the milk with the vanilla pods and 50g of caster sugar.

2- Test your chestnuts from time to time and when they will mash between your fingers strain them along with the vanilla pods.

3- Mash finely the chestnuts.

4- Weight up your chestnut pure and add the same weight of caster sugar to the pure. Mix it in a pot over a low heat stirring at all time until the pure has dried out. Set aside in a bowl to cool down when done.

5- Whip the cream.

6- Whisk 3 tablespoons of whipped cream into the chestnut pure and carefully fold the rest the cream into your chestnut pure with a spatula.

When done place in the fridge.

Serve on a round salad dish. The author of this recipe advise to garnish your chestnut pure with some meringues!

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