A Week In Paris, Part I of III: Crème de Marron

Ahh, Paris.

The City of Lights.  The City of Love.  Food Lover’s Paradise.  Crowded Earth Kitchen explored the culinary scene in Paris for one glorious week, and is delighted to share three extraordinary dishes with you!

Today’s dish is crème de marron, or chestnut cream.  Prior to my Paris adventure, I had never even tasted a chestnut.  This starchy, earthy tasting nut is revered in France, readily available in markets, and featured in several dishes found in Parisian cafes.  I ordered a crepe filled with crème de marron, and instantly fell in love with the creamy, caramelized, nutty sweetness that is chestnut cream.

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Chestnuts at Rue Cler Market

Back home in the United States, I was able to find fresh chestnuts at a local, upscale market.  I paid $7.49 for 1.5 pounds, enough to make 3 cups of crème de marron (that’s a LOT of chestnut cream… did I mention I fell in love?)

Preparing crème de marron is a labor of love.  Don’t rush this.  Wait for a lazy afternoon, pop in the Amelie soundtrack for inspiration, and take your time.  “Amuse-toi bien!”

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Ingredients (makes 3 cups)

1.5 pounds of fresh (shell on) chestnuts

2 cups water

1 1/3 cup brown sugar

2/3 cup white sugar

Directions

Step 1) Using a small paring knife, score an X into the flat side of each chestnut.

Step 2) Add chestnuts to a pot full of boiling water.  Reduce heat and simmer for 20 minutes. Drain chestnuts.

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Step 3) When cool enough to touch (but not cold!), peel chestnuts by pulling back on the points of the scored X’s.  Be patient, this takes a little while.  If the chestnuts become too cold and peeling becomes difficult, return them to boiling water for a minute or two.  You will end up with about 4 cups of peeled chestnuts.

Step 4) Combine 2 cups of water, the brown sugar, and the white sugar in a pot.  Heat (low-medium) and stir until sugar dissolves.  Add peeled chestnuts.  Simmer, uncovered, for about 15 minutes until sauce thickens and just begins to caramelize.

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Step 5) Cool slightly and puree in blender.  If you want a coarse chestnut spread, sort of the consistency of chunky peanut butter, you can stop here.  If you want a truly creamy “creme de marron,” proceed…

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Step 6) Using a spatula, work your puree through a sieve.  The puree that goes through the sieve is your finished product.  Depending upon how fabulous or not-so-fabulous your blender is, you will end up with roughly 2 cups of super creamy creme de marron!

Whatever you do, don’t throw the chunky remnants in your sieve away!  Store them in a small container in your freezer – we’ll bake with them another day.  Or, just eat them with a spoon.  I won’t tell.