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So now that mushroom season is nearly over, I went back in the forest and this time found chestnuts!! Made crème de marrons which is quite labor intensive but oh so precious to me for the upcoming cold winter season morning breakfasts!!!
Here's what I found:
I brought back home 4 kg of those bad boys:
First I took off the peel:
Then cooked them for 45mn in boiling water:
Then removed the inner peel:
Then pureed them:
Prepared a simple organic sugar syrup infused with Tahitian Vanilla beans:
Mixed in the puree and blended with the syrup:
Cooked it down for about 1/2 hour:
And filled pots with my crème de marrons!
Here's what I found:


I brought back home 4 kg of those bad boys:

First I took off the peel:

Then cooked them for 45mn in boiling water:

Then removed the inner peel:

Then pureed them:

Prepared a simple organic sugar syrup infused with Tahitian Vanilla beans:

Mixed in the puree and blended with the syrup:

Cooked it down for about 1/2 hour:

And filled pots with my crème de marrons!