You should make sure that your jars are clean to maintain the freshness of the crème de marrons. Sterilize your jars by washing them (and their lids) thoroughly in hot soapy water. Rinse them well. Heat oven to 100°C. Place the jars and their lids on a baking sheet and put them in the oven for 20′. Using a funnel, ladle the cream into the hot jars, filling to just below the rim. It is important that the cream is still hot when filling the jars. Cover with a lid. Immediately flip the jar upside down. Leave to cool completely. When cool it creates a suction that pulls the lid down. When you open the lid, you can hear a pop. Canned crème de marrons can be stored in a cool dry place. Refrigerate after opening.
Crush some homemade digestive biscuits. Spread a layer of crushed digestives in individual dessert bowls or dessert glasses and press lightly. Spread chestnut cream over the layer of biscuits. Set in the refrigerator, cool and serve. Decorate with candied chestnuts.
Crème de marrons recipe dates back to the late 19th century. Crème de marrons was developed unintentionally and by accident by Clément Faugier! The original recipe consisted of candied chestnuts, chestnut purée, glucose syrup, sugar and vanilla. Contemporary recipes for homemade chestnut cream are simpler and healthier. My recipe is vegan, gluten-free and light. This is one of my favorite and trusted winter recipes perfect for the chilly winter days.
Rum (straight and in cocktails) complements and balances the crème de marrons. Whiskey and cognac match up well with crème de marrons.