The chestnuts for Crème de Marrons are cooked in their skin in a steamer. After two days of steaming, the skin is cut open and the chestnut squeezed so that the pulp of the fruit comes out. They are then cooked gently in cauldrons with sugar, water and a tiny amount of vanilla extract – nothing else!

A preparation for crème de marrons that is very popular in the region: in a bowl or glass, add a tablespoon of creme de marrons, and add 5 tablespoons of fromage blanc, or a Greek yoghurt with good acidity. The sweetness and thickness of the creme de marrons will balance with the acidity of the yoghurt.

Ingredients : Chestnuts, Sugar, Vanilla Extract.

Allergens : Nuts