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Post by susanb on May 27, 2007 19:41:29 GMT -5
I brought a tube pf chestnut spread home with me when we were in Paris last fall. Now, I have NO IDEA what to do with it. It just says chestnut spread. Do I mix it with something, spread it on something. I really don't have a clue! S
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Post by anneparis on May 28, 2007 3:32:15 GMT -5
You can spread it on a crepe or make a chestnuts tiramisu. The recipe can be read here, on my blog : www.afoodiefroggy.canalblog.com, go to the "desserts" section.
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Post by Shoesy on May 28, 2007 5:55:53 GMT -5
I'm trying to imagine what chestnut spread tastes like.
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Post by GitteK on May 28, 2007 7:24:32 GMT -5
you could probably have a glace au marron at Mr B's !
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Post by Shoesy on May 28, 2007 7:28:43 GMT -5
I take it that "marron" is chestnut. But what does it TASTE like?
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Post by susanb on May 28, 2007 7:48:36 GMT -5
I haven't opened the tube up yet. It was an impulse buy. I was standing in line at patisseries and there it was. I've never had any type of chestnuts, i.e. roasting on the open fire etc. The tube says Creme de Marrons. Do I heat it up a bit if putting in a crepe? Thanks
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Post by Happygoin on May 29, 2007 6:28:44 GMT -5
If you have any cracks in your ceiling, you might use it as spackle. I hate chestnuts....
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Post by anneparis on May 29, 2007 8:37:13 GMT -5
You do not need to heat it up, just put about a tablespoon of chestnut spread per crepe and "spread" it before folding the crepe !! You can also add some whipped cream ...
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Post by susanb on May 29, 2007 21:58:09 GMT -5
Happy, I've never had chestnuts, but how can your go wrong with the spread, a little whipped cream and a crepe. I'm in!
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Post by Shoesy on May 29, 2007 22:03:50 GMT -5
Susan - I've come to learn that our tastes can differ so much that it's almost impossible to comprehend other people's food preferences at times. On another thread they've been talking about eating goose slowly fried in fat, and to me that's the epitome of YUCK !!!
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Post by Happygoin on May 30, 2007 10:16:03 GMT -5
That's because Shoesy's tastebuds have been frozen into numbness by all the ice cream and she can't taste how DELISH that goose fat is.
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Post by Shoesy on May 30, 2007 10:35:49 GMT -5
I think I have to clarify something. It's true that I fell in love with Berthillon, but I only had it twice !!! However, next time I'm in Paris I plan to have it as many times as I can. ;D
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les
Full Member
C'est si bon....
Posts: 163
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Post by les on May 30, 2007 13:56:49 GMT -5
Try it on bread (baguette) or a croissant. On ice cream. On pound cake or angel food cake. Toast.
Think of it as you would pumpkin butter or something like that.
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Post by geordy on May 30, 2007 15:52:50 GMT -5
Shoesy we all seem to think you went through all the flavors! Twice!!
And Happy...what a thing for a baker to say!!! I've had fabulous chesnut crepes in Paris and wonderful chesnut cakes there and here at the divine Cafe Des Artistes!!
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Post by susanb on May 31, 2007 10:06:47 GMT -5
Les, Those are all wonderful ideas. Toast will be my first try today. Thank you. s Chestnut cake sounds wonderful. Happy, are you a baker?
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Post by Happygoin on May 31, 2007 10:45:25 GMT -5
susan, I went to school to be a pastry chef, however, I've never worked as one except for owning a smal catering business a few years ago and the work I do now at a neighborhood bakery. I don't dislike many foods, but I don't enjoy chestnuts at all. My Italian friends despair of me
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Post by susanb on May 31, 2007 22:16:50 GMT -5
I baked just a plain poundcake, and made a chesnut/whipping cream/ sandwich out of it this afternoon. (my little afternoon pick me up ). I really enjoyed it.. Next time we go, I will definitely be picking up some more and checking in Monoprix to see what other forms it comes in. It was a delightful experience. Happy, you had me a little worried but I'm glad I tried!
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Post by GitteK on Jun 3, 2007 2:57:17 GMT -5
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Post by anneparis on Jun 8, 2007 1:41:40 GMT -5
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