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Rich silky and sweetened with Madagascar vanilla, this classic French chestnut cream will add depth and richness to your desserts. It’s made from pulverized and puree chestnut brisures, which are sweetened bits broken off in the painstaking candying process, and enhanced with fragrant hints of Madagascar vanilla. Although its not readily available in supermarkets, the most common brand we’ve tried of this cream is too cloyingly sweet, but Corsiglia’s boasts a complex flavor—nutty and malty, almost akin to dates—and velvety smooth on the finish.
This producer uses brisures—flavorful bits of candied chestnut that are broken in the complicated candying process—for a deep sweet flavor.
We test everything we sell. Here’s how we’d use this.
Use to add a rich nutty sweetness to all manner fo sweet dishes: Substitute for date paste in desserts like our Date-Stuffed Semolina Cookies or for honey in our Honey Apple Compote. Fill cookies like our Sour Cherry Rugelach (the chestnut balances out the tart cherry) with the cream to add a decadent touch, or replace some of the sugar in our flakey Tunisian Pistachio Citrus Pastries. Pair with chocolate desserts or, if you’re looking for an all-purpose chestnut topper, mix the cream into softened butter or whipped cream to slather on toast and biscuits or dollop on desserts and even coffee.
Good for 3 years unopened; refrigerate and use shortly after opening.
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