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Mont-Blanc
Crème de marrons with meringues and crème fraîche
- For
4
- Difficulty
Easy
Published 2007
The combination of meringue and chestnut purée is impossibly sweet. But their combined crumbliness and clogginess, offset by the smooth neutrality of cream, works. This recipe is a reminder that you can count on épiceries fines stocking good crème de marrons. They will keep well in your larder for when you need to whip up a last-minute dessert.
Ingredients
Method
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