Recipe : Crème de Marrons
It's Chestnut Spread Season!
When I booked my travel to come back to the Mills this past weekend, I knew it would be prime time for foraging chestnuts. I prepped with some finger strengthening exercises on the flight over, ready to open dozens of chestnuts to make crème de marrons, chestnut spread…
Growing up, most kids loved chocolate hazelnut spread but not me - I am my father’s daughter so I grew up sucking on tubes of Clement Faugier chestnut spread (normal), and always ordering crème de marrons as my crêpe filling or waffle topping.
As with most condiments, there is something extremely special about seasonality - the timeliness of needing to harvest, prep, and make a jar to preserve a specific moment in time is unmatched. Whether it’s elderflower jelly at the end of May/early June, quince jelly (page 98 in The Condiment Book), or chestnut spread now, the anticipation and necessity to make a jar asap before you need to wait another 365 days is *thrilling*.