Delicious Marron Cream with Chestnuts and Milk!
- 400 grams Chestnuts (without inner skin, raw)
- 600 ml Milk
- 60 grams Granulated sugar
- 1 tsp Rum (optional)
- 200 ml Heavy cream
- 1 tbsp Sugar
- 1 dash Vanilla extract
- 1 tbsp Cointreau (optional)
- 8 to 10 circle shaped pieces Spongecake
- 1 Cocoa powder
- 8 to 10 Candied chestnuts (for decoration, optional)
- Boil the chestnuts with the inner skins removedis an easy method to peel the skin) for 2 to 3 minutes in water.
- This removes the harshness and improves the taste.
- Heat chestnut and milk in medium heat.
- When it comes to a boil, lower the heat to low and simmer for about 30 minutes.
- Be careful not to burn the bottom.
- When the chestnuts become soft, use a wooden spatula to mush the chestnuts and the liquid will become thicker.
- Add sugar at this point and simmer for 2 to 3 minutes.
- When it thickens and becomes shiny, put the chestnuts plus liquid in a food processor.
- Strain the cream through a sieve if you don't have food processor.
- Add rum liquor for finishing and the cream is ready.
- Mix heavy cream, sugar, vanilla essence, and cointreau liquor (or any liquor you want) and whip up a stiff whipped cream for the bottom.
- Cut out the sponge cake with a circular mold and squeeze out the whipped cream in a mound.
- It would be more delicious if you let the sponge cake absorb some syrup.
- Put any tip you like for the tip of the pastry bag.
- I used a small star shaped tip this time, and squeezed out the marron cream from step 4 to cover the whipped cream.
- Sprinkle some cocoa powder and place a candied chestnut on the top, and then it is ready!
- Enjoy the simple sweetness of this mont blanc.
- The cream will become a little hard when it is cold, and it will be a little bit soft when it is warm.
- When it is hard, add warm milk and make it soft.
- Spreading the rest of the marron cream on bread, wrapping it with vanilla ice cream, chocolate sauce or making a parfait would also be delicious.
- You can also make an extra large mont blanc too!
- 15 cm in diameter and 2 cm thickness sponge cake would be just the right size for the bottom.
chestnuts, milk, sugar, sugar, vanilla, spongecake, cocoa, chestnuts
Taken from cookpad.com/us/recipes/146294-delicious-marron-cream-with-chestnuts-and-milk (may not work)