But let me assure you, I wouldn’t be surprised if many of those very chic French women that everything talks about in best-selling books and widely-read magazine articles, who know how to tie their scarves just right and are impossibly chic with pencil jeans and oversized handbags casually tossed over their shoulder, very possibly have a tube in their kitchen (or in their shoulder bag) that they take a squeeze out of every now and then. When no one’s looking – or writing about, of course.

Dans un saladier, mélangez vivementla crème de marrons avecle sucre, la crème fraîche et les jaunes d’œufs.Ne parlons pas des IG des crèmes de marrons du commerce chargées en sucres… La meilleure façon de se faire plaisir tout en limitant les dégâts c’est de réaliser soi même sa crème de marrons. Après avoir gouté celle-ci, je n’ai même pas envie d’acheter celles du commerce. Préparation pour 1 kg de crème de marrons :

Texture farineuse et veloutée, douce et divine une fois en bouche, la crème de marrons est un délice sucré, exploitée par bon nombre d'artisans et de marques. Même si l'entreprise de Clément Faugier a été rachetée par la famille Boiron, autre fleuron de la pâtisserie, la crème de marrons garde sa réputation, ne résistant pas aux gourmands. A quelle saison manger la crème de marrons?

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A 500 g (17.6 ounce) can of chestnut cream makes a truly fabulous dessert. This is a richly flavored cake with a fudge like texture. Usually the cake is done after 35 minutes but keep an eye on it after 30. It will sink a bit when you take it out of the oven — this is normal. Meanwhile, combine sugar and water in a large skillet. Turn the heat on medium-low and cook until the sugar is dissolved. Add a pinch of salt or cream of tartar to the egg whites and whip to stiff peaks. Fold 1/3 of the whites into the chocolate mixture to lighten up the batter and then fold in the rest. Pour the mixture into the prepared mold and bake 35 – 40 minutes or until set. Almost 25 % of France is covered with chestnut forest, and for hundreds of years, wild chestnuts sustained the French peasantry in rugged regions where cereal would not grow. Chestnuts were boiled, baked or ground into flour for cakes or bread. Chestnuts were even used to make beer. Cultivated chestnuts, known as marrons, eventually became part the cuisine adorning the tables of the nobility and were stuffed into birds, mashed into purées and made into soups. But perhaps their best-known culinary incarnation is the marron glacé, candied chestnuts, one of France’s most famous sweets. Crème de marrons was originally developed to make use of the marrons broken during the complicated candy making process.

Today, Crème de Marrons is a product all on its own. In some cases, the chestnuts are already candied, in others the chestnuts are puréed and blended with sugar and vanilla. Chestnut cream is sold in tubes or pull-top cans and placed on the shelf next to the Nutella and confiture in most French grocery stores. Mainly it is eaten spread on morning toast or stirred into yogurt or fromage frais, but it can also be piped into éclairs, churned into ice-cream or baked into delicious desserts as in the recipe below. Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Turn off heat and let jars stand in hot water. Transfer chestnuts onto a towel and peel as soon as they’re cool enough to handle. If the skin is stubborn or difficult, return chestnuts to the oven for a few minutes.Si vous avez envie de faire votre propre crème de marrons, nous vous conseillons de choisir les marrons lourds, brillants et sans défaut. Heat oven to 350 °F (180 ° C). Butter the cake pan and line with parchment paper. Separate the eggs. Hi Janet! Yes, if you use sterilized jars and lids, you can definitely gift them (great gift idea by the way!).