Thursday, October 26, 2017

Chestnut Spread(Crème de Marrons) 【栗子酱】

I went to Japan as an exchanged student when I was 15, the small town I visited is famous of chestnuts. My host at that time often brought fresh chestnuts from the local market to make this Chestnut spread. 

I loved having it with with french baguette for breakfast and always thought this spread is Japanese instead of French.

Not until much later that I learnt that this delicious spread is actually of French origin and is the key ingredient in the famous dessert Mont Blanc. 




450 g of Shelled Chestnuts or 800 g Chestnuts in shells
250-300 g of sugar
1/2 tsp of vanilla essense 
a pinch of salt

450 克 的栗子肉 或 800 克 带壳栗子
250-300 克 糖
1/2 小勺 天然香草精 
一点点 食盐

1. Peel the chestnuts with your favorite method, since I am using frozen chestnuts, I just remove the chestnuts and rinse it with water.

2. Place the chestnuts in a pot and cover them with about an inch of water. Bring the water to boil and cook the chestnuts until tender. It takes about 15-20 minutes.

3. Place the cooked chestnut and the water in a blender/food processor and puree until smooth.

1. 如果用的是带壳栗子,先煮/烤栗子,趁热去壳和内皮。我用了冷冻栗子,直接清洗一下就用了。

2. 把栗子放到锅子里,加水没过栗子,煮滚后转中火煮15-20分钟,直至栗子肉变软。

3. 把煮好的栗子肉用搅拌机/食物料理机搅拌成蓉。

4. Place a few drops of oil、vanilla essence and sugar in the bread machine and add the chestnut puree, add the vanilla essence and start the Jam making function in bread machine. Once the function is done, check the consistency of the spread, it should be a little thick and not runny, if it is still too runny and watery, run the Jam function again until desired consistency is reached. 

Note:You can also cook the chestnut spread over stove top in a heavy bottom pan with constantly stirring it until the desired consistency reached.

5. Let cool and store the spread in sanitized jars. Refrigerate the spread and consume within 2-3 weeks.

4. 在带果酱功能的面包机内胆里加几滴油、白糖和香草精。把栗子蓉覆盖在上头后开启果酱功能。如果过完一遍果酱功能后栗子酱还是不够稠的话,可以再走一遍果酱功能。


5. 冷却后装罐,冷藏后可食用2-3周左右。


1 comment:

  1. It's one of my family's favourite. Originated from France and it's from left overs of crushed or mishandled Marron glacé. Instead of throwing away the 'crumbs', it's made into Crème de marrons... hence the product Crème de marrons de l'Ardèche by Clément Faugier. Sometimes, to satisfy cravings I opt for Bonne Maman's Châtaignes à la Vanille/ Chestnut spread.