Chestnut Cream Cake Filling

Preparation info
  • Makes

    2½ cups

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

You can make chestnut cream filling by combining sweetened chestnut puree (crème de marrons) with whipped cream. Use stabilized whipped cream if the cake is not being served until the next day.

High-quality chestnut puree is available in a can. The Clement Faugier brand (which is consistently excellent) comes unsweetened as “chestnut puree” or sweetened as “crème de marrons.” Use the sweetened version alone as a cake filling or combine it with stabilized whipped cream.