Delicious Marron Cream with Chestnuts and Milk!

Name: How to cook Delicious Marron Cream with Chestnuts and Milk! - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Delicious Marron Cream with Chestnuts and Milk!

I learned how to make this more than a decade ago from a friend. Through trial and error, I finally made this easy and delicious marron cream. Before I would put lots of efforts in straining the cream. But these days, there are useful things such as food processor or mixer. It has become a convenient age (bitter smile)

Ingredient

Food ration :

8 servings

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)

to 10 circle shaped pieces Spongecake

Cocoa powder

to 10 Candied chestnuts (for decoration, optional)

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

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.

* Step 5

Mix heavy cream, sugar, vanilla essence, and cointreau liquor (or any liquor you want) and whip up a stiff whipped cream for the bottom.

* Step 6

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.

* Step 7

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.

* Step 8

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.

* Step 9

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.