Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too

• 200 grams Chestnuts simmered in their skins
• 50 ml Chestnut skin syrup
• 50 ml of mont blanc~150ml of cake decoration Heavy cream

1. Cracked and malformed chestnuts are suitable for this.
2. Chestnuts that have hard skins will give this a bad texture, so please just use the nut in that case.
3. Blend in a food mixer or with a hand mixer.
4. Mincing it several times with a knife is a good idea .
5. Adding in the syrup in several batches while mixing will make it smooth.
6. Please make sure to check the taste and texture.
7. Add in the whipped cream you will be using in several turns and mix together.
8. Once there is no uneven color and it has become glazed, add in rum and vanilla etc.
9. to your preference, and it's done.
10. I used 50ml of heavy cream for the mont blanc topping cream.
11. This is a basic recipe for chestnuts simmered in their skins.

chestnuts, skin syrup, cake

Taken from cookpad.com/us/recipes/172162-marron-cream-made-with-chestnuts-simmered-in-their-skins-great-for-mont-blanc-too (may not work)