Chestnut Cream Cake Filling


by: Dina

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


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serves: 2-3

7 oz can sweetened chestnut purée

1 tablespoons to 2 dark rum or Cognac, or more to taste (optional)

1 cup heavy cream (or 2 cups stabilized whipped cream)

Nutrition Facts
Chestnut Cream Cake Filling

Servings Per Recipe: 2

Amount per Serving

Calories: 353

  • Total Fat: 23.6 g
  •     Saturated Fat: 14.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.2 mg
  • Sodium: 49.7 mg
  • Total Carbs: 29.2 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.1 g
  • Protein: 3.2 g

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1.  Beat the chestnut purée with a whisk until smooth and stir in the rum to smooth it and make it easier to combine with the cream.

2.  Beat the cream to medium peaks. Mix about one-fourth of the cream into the chestnut mixture to lighten it, then told in the rest with a rubber spatula or whisk.

3.  Spread it over the layers of a cake.

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