Angelina
Angelina Crème de Marrons
What it is
Crème de marrons is a sweet spread made from chestnuts. It is typically prepared by cooking chestnuts with sugar and water, then pureeing them into a smooth paste. This particular version comes from Angelina, a renowned Parisian tea house known for its exquisite pastries and hot chocolate. The spread offers a rich, nutty flavor with a distinct sweetness, making it a versatile ingredient for various culinary applications.
How people cook with it
This chestnut cream is a delightful addition to both sweet and savory dishes. It can be enjoyed straight from the jar or incorporated into more complex preparations.
- Spread on toast
- Filling for pastries
- Swirled into yogurt
- Flavoring for desserts
Crème de marrons can be used in numerous ways in the kitchen. A simple application is to spread it generously on warm toast or brioche for a decadent breakfast or snack. It also serves as an excellent filling for tarts, éclairs, or crepes, adding a unique chestnut flavor. For a quick dessert enhancement, swirl it into plain yogurt or ice cream. It can also be incorporated into cakes, mousses, or custards to impart its characteristic nutty sweetness and smooth texture, elevating the overall taste profile of the finished product.
How it differs from similar foods
Compared to other nut butters, crème de marrons has a smoother, more refined texture due to the processing of chestnuts. Its flavor is distinctly less oily and more subtly sweet than peanut or almond butters, with a unique earthy and roasted chestnut profile that sets it apart.
Who it is for
Home bakers and dessert enthusiasts often use this spread to add a touch of Parisian elegance to their creations.
How to keep the rest
After opening, store any remaining crème de marrons in an airtight container in the refrigerator. It is best to consume it within a few weeks to maintain its optimal flavor and texture. Ensure it is properly sealed to prevent it from drying out or absorbing other odors from the refrigerator.