How to Make Mario Batali Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, marron cream made with chestnuts simmered in their skins - great for mont blanc too. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook marron cream made with chestnuts simmered in their skins - great for mont blanc too using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too:

1. Make ready 200 grams Chestnuts simmered in their skins
2. Make ready 50 ml Chestnut skin syrup
3. Make ready 50 ml of mont blanc~150ml of cake decoration Heavy cream

Instructions to make Marron Cream Made with Chestnuts Simmered in their Skins - Great for Mont Blanc Too:

1. Cracked and malformed chestnuts are suitable for this. Chestnuts that have hard skins will give this a bad texture, so please just use the nut in that case.
2. Blend in a food mixer or with a hand mixer. Mincing it several times with a knife is a good idea .
3. Adding in the syrup in several batches while mixing will make it smooth. Please make sure to check the taste and texture.
4. Add in the whipped cream you will be using in several turns and mix together.
5. Once there is no uneven color and it has become glazed, add in rum and vanilla etc. to your preference, and it's done.
6. I used 50ml of heavy cream for the mont blanc topping cream.
7. This is a basic recipe for chestnuts simmered in their skins. - - https://cookpad.com/us/recipes/172160-the-black-jewels-of-fall-basic-chesnuts-simmered-in-their-inner-skins

So that is going to wrap it up for this special food marron cream made with chestnuts simmered in their skins - great for mont blanc too recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!