Chestnut cream
Chestnut cream is an EU word creation and, according to the EU jam regulation of October 26, 1982, the necessary product name for the sale of the French specialty crème de marrons made from chestnuts and sugar in Germany, which is also known under the German name Kastanienmus .
According to the regulations, that applies chestnut puree, brought to a suitable consistency mixture of water, sugar and at least 380 g Mark of chestnut ( Castanea sativa ) is per 1000 grams of finished product.
In general, chestnut butter is a classic accompaniment to meat dishes in Italy and France. It is also used in unsweetened form with sausage meat, spices and vegetables as a filling for poultry, or served as a spread . Together with sand dough and whipped cream , the sweetened crème de marrons also forms the basis for the French dessert Mont Blanc .
literature
- Anne Willan: The Great School of Cooking. Ingredients - Techniques - Recipes . Special edition. Christian, Munich 1996, ISBN 3-88472-250-6 , p. 481.